Pork Larb

Larb w/Glass Noodle & Minced Pork, "Larb Woonsen Moo Sap"

In Thai language, larb is in the category of salad. Often enjoyed with beer--ask an alcoholic in Thailand what food they like with a strong Thai lager beer, and they might mention larb. Perhaps the most common is larb gai (chicken) or pork. It's a one-dish meal or it can be served with rice. We like this version with beanthread noodles (also called glass noodles). Made from ground mungbean flour, these clear noodles soak up the flavor of the spices.

Ingredients

1 package (1.4 oz) bean thread noodles

1/2 cup sliced fresh shallot (use a bit less if desired)

1 cup cooked ground pork

2 tablespoons khao koor (see below)

1/2 tablespoon ground Thai chile powder

3 tablespoons fish sauce

2-3 tablespoons lime juice

1/4 cup chopped spring onion

1/4 cup chopped fresh cilantro

1/4 cup fresh mint leaves

Method

Soak bean thread in water for at least 5 minutes, then use scissors to cut it a few times into 2-3 inch pieces (see picture). Boil in water for just 2 minutes, drain, place in bowl, drizzle a small amount of vegetable oil over noodles to prevent them sticking together, and set aside.

To prepare khao koor: get a skillet fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a mortar and pestle. The powder should retain some texture.

In a large mixing bowl, add shallot, cooked pork, khao koor, ground Thai chile powder, fish sauce, and lime juice. Toss gently until mixed well. Taste it and adjust flavor as you like. You might want a bit less chile powder to tone it down, more lime juice to add sour, or sugar to add sweet flavor.

Add bean thread noodles, spring onion, cilantro, and toss it together a little (not too much).

Transfer to a dish, we prefer over leafy greens, and top with a generous amount of whole fresh mint leaves. Enjoy!