Larb Moo

Ingredients

• 500g minced pork, coarsely ground
• 3 tbsp raw glutinous rice
• 4 tbsp lime juice
• 3 tbsp fish sauce
• 1 tsp sugar
• 1 to 2 tbsp toasted chilli flakes
• 4 shallots, thinly sliced
• 4 spring onions, thinly sliced
• Large handful mint leaves
• Handful coriander, chopped
• 80ml water or unsalted stock
• Raw white cabbage wedges, green beans and sticky rice, to serve

Before you cook

• Slice the shallots and spring onions as thinly as possible
• Pick the mint leaves and chop the coriander, keeping them separate and cool
• Juice the limes
• Break up the minced pork with your fingers so it does not go into the pan as one lump

Steps

1. Set a dry frying pan over medium-low heat and add the raw glutinous rice.
2. Toast the rice for eight to ten minutes, shaking the pan often, until the grains turn the colour of dark tea and smell like popcorn.
3. Tip the toasted rice into a mortar and grind it to a coarse sandy powder, then set it aside.
4. Pour the water into a wide pan and bring it to a simmer.
5. Add the pork and stir constantly, breaking it into fine crumbs, for four minutes until it is just cooked through.
6. Take the pan off the heat and let the pork cool for two minutes so the herbs will not wilt.
7. Add the fish sauce, lime juice, sugar and chilli flakes and stir them through the warm pork.
8. Stir in two tablespoons of the toasted rice powder.
9. Add the shallots, spring onions, mint and coriander and fold everything together quickly.
10. Taste and push the lime up until the salad is sharply sour.
11. Serve on a plate with the remaining rice powder scattered over, alongside cabbage, beans and sticky rice.