Larb Moo (Isaan Minced Pork Salad)

Ingredients

• 500g (1.1 lbs) ground pork
• 3 tbsp uncooked jasmine rice
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice (about 2 limes)
• 1 tsp palm sugar or brown sugar
• 1 tsp dried red chili flakes (prik bon), or more to taste
• 4 shallots, thinly sliced (about 1/2 cup)
• 4 green onions, thinly sliced
• 1/2 cup fresh mint leaves, roughly torn
• 1/4 cup fresh cilantro leaves
• 3 kaffir lime leaves, very finely chiffonaded
• 2 stalks lemongrass, tender inner core only, finely minced
• 3 tbsp water
• 1 tbsp toasted whole dried red chilies, for garnish
• Sticky rice or steamed jasmine rice, for serving
• Fresh cabbage wedges, cucumber slices, and long beans, for serving

Instructions

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. 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. 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. Add the dried chili flakes and toasted rice powder and stir to distribute evenly throughout the meat mixture.
5. Add the sliced shallots, green onions, minced lemongrass, and chiffonaded kaffir lime leaves and toss everything together thoroughly.
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. Fold in the fresh mint and cilantro leaves gently just before serving so they stay bright and fresh.
8. Transfer to a serving platter and garnish with whole toasted dried red chilies. Serve immediately alongside sticky rice or jasmine rice, with fresh cabbage wedges, cucumber slices, and long beans arranged on the side for scooping and wrapping.