Larb Moo (Isaan Minced Pork Salad)

Instructions

1. 1

   Make the toasted rice powder: Place a dry skillet over medium heat and add the 3 tbsp uncooked jasmine rice. Toast, stirring constantly, for 5 to 7 minutes until the grains turn deep golden brown and smell nutty. Remove from heat, let cool for 2 minutes, then grind in a mortar and pestle or spice grinder to a coarse powder. Set aside.

2. 2

   In a medium saucepan or skillet, combine the ground pork and 3 tbsp of water over medium-high heat. Cook, breaking up the meat with a spoon, until the pork is just cooked through and no longer pink, about 4 to 5 minutes. Do not overcook — the pork should remain tender and juicy. Remove from heat immediately and allow to cool for 3 minutes.

3. 3

   While the pork is still warm, transfer it to a large mixing bowl. Add the fish sauce, lime juice, and palm sugar and stir well to combine, dissolving the sugar completely.

4. 4

   Add the dried chili flakes and toasted rice powder and stir to distribute evenly throughout the meat mixture.

5. 5

   Add the sliced shallots, green onions, minced lemongrass, and chiffonaded kaffir lime leaves and toss everything together thoroughly.

6. 6

   Taste the larb and adjust seasoning — it should be a bold balance of salty, sour, spicy, and slightly sweet. Add more fish sauce for saltiness, lime juice for sourness, or chili flakes for heat.

7. 7