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Pork Larb (Larb Moo ลาบหมู)
  • Pre-ingredient:
  • About 5 tablespoons of uncooked Thai sticky rice (but for the actual dish I used about 1 heaping tablespoon after we made it into powder - see directions)
  • Main ingredients:
  • 300 grams (1 pound) minced pork (minced chicken or minced beef will also work well)
  • ½ - 1 tablespoon of chili flakes (prik bon)
  • ⅛ tablespoon of sugar (just a pinch)
  • ½ tablespoon of fish sauce (here's the fish sauce I use)
  • 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 - this is an herb also known as long coriander, it tastes a little like cilantro (if you can't find any cilantro, don't worry about it, it's not a must)
  • 3 - 5 spring onions (green onions)
  • About 20 leaves or so of fresh mint
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