Author: Mark Wiens
Experience authentic Thai flavors in this Thai larb recipe (larb moo ลาบหมู). Get the recipe details here: http://wp.me/p4a4F7-2ff
Thai larb, often made with minced pork (larb moo ลาบหมู), 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 (http://www.eatingthaifood.com/2014/01/thai-green-papaya-salad-recipe/) 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
½ – 1 tablespoon of chili flakes (prik bon)
1/8 tablespoon of sugar (just a pinch)
½ 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.
Check out the full Thai larb recipe for further ingredients and instructions: http://wp.me/p4a4F7-2ff
Authentic Thai recipes: http://www.eatingthaifood.com/thai-recipes/
Free Thai street food guide: http://www.eatingthaifood.com/free-bangkok-dollar-menu-guide/
Eating Thai Food Guide: http://www.eatingthaifood.com/eating-thai-food-guide/
Bangkok 101 Guide: http://migrationology.com/ebook-101-things-to-do-in-bangkok/
Music in this video is Opium by Igor Dvorkin
Thank you so much for watching this food and travel video by Mark Wiens. Don’t forget to subscribe so you don’t miss my next tasty adventure. You can subscribe right here: http://www.youtube.com/subscription_center?add_user=migrationology .