Скачать или смотреть My first time making Larb Moo ลาบหมู | PIE NOON RECIPE!

Gather around my kitchen as I teach you how to make larb moo. Larb moo ลาบหมู is a Thai/ Lao dish that's one of my many favorites to cook. Will this recipe be a success with the ingredients I was able to find? Find out on this episode of Pie Noon!

Don’t forget to like, comment and subscribe! Thank you! Until next time, It’s Pie Noon somewhere!

For more Adventures Follow me on all my other social medias - Instagram: @pienoon and @lets_baguette

Wok with me, here is the recipe:
Ingredients
Pre-ingredient
About a cup of uncooked Thai sticky rice (I only added a few tablespoons, but it's better to have a lot on hand just in case you want to add more)
1 pound ground pork
½ – 1 tablespoon Thai chilies or chili flakes or chili powder
brown sugar (just a small heaping)
½ tablespoon of fish sauce (i eye ball the amount)
1 – 2 limes (i probably used more than 2 limes)
3 – 4 small shallots (Thai shallots hard to find in my area so use whatever you can find)
A few leaves of cilantro
3 – 5 spring onions (green onions)
a bundle of fresh mint leaves

Instructions:
1. Toasted sticky rice: Heat a frying pan on low heat, toss in the uncooked Thai sticky rice (no oil). Stir continuously, kind of like you’re roasting peanuts. Toast the rice until it turns from white to golden yellow,, or you can have it darker for more of a chard taste. it took me about 15-20 minutes.
2. Once the rice is finished toasting, and has cooled off a bit, put it into your stone mortar and pestle. Pound the rice until it turns into a coarse powder (a blender or food processor will also work fine). Put your toasted sticky rice powder in a bowl aside.


Larb moo recipe:
1. Add 1 pound of ground pork to a small sized saucepan or wok. Stir fry the pork, breaking it into small minced pieces, until it’s fully cooked all the way through. For best flavor, leave all the oils that come out (but if you want to be healthier, you can also drain the pork oil, I left mine as is). Take the pork off the heat.
2. Leaving the pork in the same pot, add the toasted rice powder into the pork to your liking. Also toss in ½ – 1 tablespoon of chili (flakes, powder or peppers).
3. Add a heaping of sugar, ½ tablespoon of fish sauce or more, and squeeze in the juice from 1 – 2 limes (I used about 2 or more limes, but I like it quite sour), add the sliced shallots, cilantro and mint leaves.
4. stir everything up.
5. Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Everyone's taste is different.
6. Time to plate it.

Notes
In Thailand, larb moo is normally eaten along sticky rice and som tum (Thai papaya salad). I'll teach you how to make that next time. :)