Larb is quick to make and served warm but not steaming hot because the stir fried hot chicken is mixed with fresh mint, crispy rice, dried chilli, and lime juice.
Slice the shallots and the spring onions and place into iced water for 20 minutes.
Trim and thinly chop the white bulb of the lemongrass.
Cook the minced pork
Stir fry the minced pork with 2 tbsp of water in a wok or skillet over a medium-high heat. Stir constantly to break up any lumps.
Stir fry until the meat is cooked through, about two minutes.
Finish the larb gai
Season the cooked minced pork with 2-3 tsp rice powder, lime juice, dried chilli, shallots, spring onions.
Add the fresh mint and mix gently but thoroughly.
Taste and adjust seasoning. The mixture should be tangy, salty and slightly spicy.
Arrange the larb moo salad onto a serving platter and garnish with the mint leaves, Thai sweet basil and cucumber.
Notes
Larb is traditionally very spicy and sour but the recipe here is moderate in heat. Taste and adjust seasoning as desired. Add more fish sauce, lime juice, or chilli peppers to taste.