Larb Moo

Why it works

Toasted rice powder (khao khua) is the ingredient that separates larb from any other minced-meat salad. It adds a nutty aroma and thickens the dressing so it clings to the meat. The pork is cooked in a few spoonfuls of water, not fried, so it stays tender and takes the dressing.

Method

1. Make the rice powder if you don’t have it: toast 3 tbsp raw sticky rice in a dry pan over medium heat, shaking, until deep golden, about 10 minutes. Cool and grind.
2. Put the pork and water in a pan over medium heat. Stir and break it up until just cooked through, 3 to 4 minutes. Do not drain.
3. Off the heat, add fish sauce, lime juice, sugar and chili flakes. Stir well and taste. It should be sharply sour and salty.
4. Add rice powder and shallots. Stir.
5. Add green onions, mint and cilantro just before serving so the herbs stay bright.
6. Serve warm or room temperature with sticky rice and raw vegetables for scooping.

Notes and substitutions

• Larb is a template. The same dressing works with chicken, duck, mushrooms or crumbled tofu.
• Rice powder loses aroma within a week. Make small batches.