Larb Mu/Spicy Ground Pork Salad

Benji's Diary

This recipe originating came from my country home in Issan (Northeast of Thailand). When I wrote this recipe it reminds me of childhood. My mom often cooked larb mu  2-3 times a week. We ate larb mu as a breakfast, a lunch and a dinner. Do not be surprise, my mom  owned a pork store in the village. We often ate pork meat if she could not sold it out in that day (just kidding mom).

My mom original recipe always had a cooked pork liver, skin, small intestine and heart. She put every things in a soup pot with 3-4 sliced of crushed bottom part lemongrass, 3-4 sliced of galangal, 3-4 kaffir lime leaves brought it to boil until every things well cooked and tender. She took it out of the pot.  Let it cooled down, then sliced  pork skin , liver , heart and small intestine into bite size. Set it a aside. Then, placed minced pork in a pot, cooked it thoroughly. Let it cooled down a bit. Combine all the pork skin, liver, heart, small intestine together with minced pork mixing pot. Add fish sauce, lime juices, chillies power and roasted rice powder. Tasted it. Making sure it was delicious before adding sliced green onion, cilantro and mint leaves into mixing pot.

Mom, also had one special ingredient for last step. For adult, she added uncooked pork blood into the pork mixture. She prepared uncooked pork blood with a bunch of lemongrass leaves by squeezing it together until it's looked pale without a large clot. I was not sure how it looked perfect to used because I never did before. For me,  I always made sure it was well cooked pork blood. 

The expected taste of larb mu. It is about the freshness of all ingredients, a balance of salty, sour, spiciness, a fragrant of a new roasted rice powder and chillies power. Aromatics of various herbs, green onion, cilantro, pepper mint, drills and shallot. It goes along very well with fresh vegetables, cucumber, basil, green beans, Thai egg plants and cabbages. Serve with a hot steam sticky rice. 

Larb Mu (Thai Spicy Ground Pork Salad)

Ingredients

1 lb ground pork
3 tablespoons Thai fish sauce (nam pla)
3 tablespoons lime juices (add more if you like)
2 tablespoons roasted rice1/2 -2 tablespoons chilies power (prik pon)A pinch of salt to taste
1/2 cup of finely sliced red onion or Asian shallot
4 scallion/green onions (hom keaw), finely sliced
1/2 cup of fresh drill, chopped
1/2 cup cilantro/coriander, chopped
3 small pieces frozen galangal, thawed, finely chopped

Preparation

• Cooked minced pork in a pan until the pork thoroughly well done, Set aside
• Add fish sauce, salt and lime juice in the pork. Mix it well.
• Toss in the toasted rice powder; chilies pepper powder in the pork mixture
• Taste and adjust the flavors to desired sourness, spiciness and saltiness, as you prefer.
• Then add all vegetable remaining: shallot, green onion, peppermint, cilantro and dills. Mix it together and serve it warm.

Benji' Note: 

Most Thai restaurant in US , dish up only with a sliced of fresh cabbage.

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How to make a ground roasted rice powder

• Add one cup of a raw sticky rice, 3-4 a slice of galangal, 3-4 kaffir lime leaves in a hot skillet (cast iron is good), over low to medium heat until golden brown. Stir constantly prevent it getting burn. Let it cools down. Grind in a mortar with a pestle or clean electric coffee-grinder until pulverized. Keeps it in a airtight jar up to a week for future use.

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