Thai Larb Recipe (Larb Moo ลาบหมู)

subheading: 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)

subheading: Main ingredients:

300 grams (1 pound) minced pork (minced chicken or minced beef will also work well)

½ to 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 to 2 limes (I used the juice from about 1.5 limes)

3 to 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 to 5 spring onions (green onions)

About 20 leaves or so of fresh mint

Directions at eatingthaifood.com

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