Authentic Thai larb recipe (larb moo ) - Thai Recipes

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Rating: 4.0; Vote: 1

Experience authentic Thai flavors in this Thai larb recipe (larb moo. Get the recipe details here: Thai larb, often made with minced pork (larb moo, is one of the most popular Thai street food dishes. Though on the streets of Thailand it's most of the time made with pork, you can also find it made with minced chicken, or even minced duck. I also like versions of larb made with roasted catfish, known as larb pla duk. But anyway, for the Thai larb recipes I'll be using minced pork, but feel free to substitute whatever other meat you'd like. Even mushrooms or tofu works well. Thai larb is a meat salad dish. Along with the meat you choose, you mix in some fish sauce, lots of lime juice, chili flakes, shallots, and some herbs to freshen things up. In Thailand when you eat larb it's normally an Isaan dish, so it's often eaten together with green papaya salad and eaten along with Thai sticky rice. I love the flavors in this dish, and especially love how the meat is so refreshing and flavorful. As long as you have all the ingredients on hand, and as long as the khao kua or toasted sticky rice is prepared in advance, this Thai larb recipe is extremely easy to prepare and should only take a few minutes to make. You begin with cooking the minced pork, and from there you don't need to cook anything else, you just start to mix in all the dressing ingredients. Again, like with all Thai recipes and cooking, be sure to taste test plenty of times until you have your larb tasting exactly the way you want it to taste - I especially love spicy and sour. Ok, here is your ingredients list for this authentic Thai larb recipe: About 5 tablespoons of uncooked Thai sticky rice (this is going to be toasted and used as an ingredient in the dish) 300 grams (1 pound) minced pork - 1 tablespoon of chili flakes (prik bon) 1/8 tablespoon of sugar (just a pinch) tablespoon of fish sauce 1 - 2 limes (I used the juice from about 1. 5 limes) 3 - 4 small shallots (Thai shallots are only about the size of grapes, so if you have bigger shallots just use however much you want) A few leaves of culantro, which is a little like cilantro, if you can't find any, you don't need to use it 3 - 5 spring onions (green onions) About 20 leaves or so of fresh mint I am creating these Thai street food recipes as a resource for authentic Thai cooking - and by authentic I mean real everyday meals and food that you could eat when you're in Thailand. If you follow this recipe you'll be tasting the same food that you could get on the streets of Bangkok or Chiang Mai. Enjoy this recipe, and be sure to give this video a quick thumbs up, and let me know if you have any questions in the comments below. the full Thai larb recipe for further ingredients and instructions: Authentic Thai recipes: Free Thai street food guide: Eating Thai Food Guide: Bangkok 101 Guide
Date: 2019-08-19

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Comments and reviews: 10

HEIMDALL 1964
Hi marc. Thx for the receipes. I just added my adress to your mailing list in case of new receipe. I already tried your receipe. It was good but I need to improve a bit considering seasoning and cooking schedule as the herbs do not like to be over cooked: )Q1: I was eating larb moo in Prachin Buri 5 days ago and the cook dropped half a ladle of soup to give some juice and destick the meat from the wok too: ) Was quite good. Q2: I cannot find green oignons in France. I used basic oignons but it has not the same taste (not talking about the green fresh part added by the leaves. Any advice?
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Andreas Rudeberg
Yes nice tasteI make food for thai people often. Only one thing I want to comment. Its about the sugar. My experience is that this is one of the receipt where thai people don'ts sugar at all. The sweetness comes from the charlottes or red onion. First time I made a calb I put some sugar ii it and everybody asked why I had sugar in it. They say never sugar in a larb. Tabuthey said to me. What is your comment to this?
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Matthew Rivero
Hi sir, I am originally from the Philippines but now living in London. I suggest you spend some time there. I'll give you list to try and review to share with us. Filipino dishes: Sinigang(pork, mechado(beef, bicol express(you love spicy food. Theres lots but those my favs. Thank you. ;)
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dengvacia philippines
I'm craving to eat that salad. I'm a big fan thai food i miss those days when i was working in thai restaurant. I learn a lot to cook thai food specially phad thai goongsod. Som tam pla. Tom yum talay. Talay phad char. Phad kee mao nuea. And my favorite Dessert TAKO. .
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Danny Clayden Chambers
I remember the first time I tasted Larb Moo, it was after a Kayaking session around Shark bay on Koh Tao. It was just so delicious It was sealed in my memory as one of those truly awesome food moments. I had never tasted something like that before - Amazing dish
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Nick McGarvey
Aaaaaaaaaaaah, this video makes me sad. I had to leave Bangkok just a couple weeks after you published this, after the grenade incident outside Big C in Feb. Your blog helped me immensely in learning how to choose dishes in the months I lived there.
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Crazy Corpsman
lol, bro you have to take authentic off the title. First it's not a salad. you steam the sticky rice, and you eat it with your hands. There's nothing wrong with your dish, but it's American Larb, not authentic Thai. Bet it's good too.
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Winterstick549
Hi Mark. Love da larbHey, have you heard of Goy Chub? I have it at two places, Roi-ET and Ubon Ratchathani. I hope my semi phonetic spelling helped. It is not very popular but delicious, SAPThanks.
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Liane Boon
This is one of my faves Looks positively drool-worthy Love your presentation too with the food cart. Thanks for the vid, and pls keep 'em coming I just wish the ingredients are as easy to find overseas
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Brian Schuster
I made this tonight it was crazy good thank you so much for posting these videos. one of the good things about this dish is you burn all your calories grounding the rice.
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