Thai Laab Moo Part 2 Recipe Video
Ingredients
| Toasted ground rice | 1 Tablespoon | |
| Ground pork | 1 Pound, seasoned with tiny bit of fish sauce | |
| Shallot | 1 Large, finely sliced | |
| Cilantro | 1 Tablespoon, chiffonade | |
| Mint | 1 Tablespoon, chiffonade | |
| Fish sauce | 2 Tablespoon | |
| Lime juice | 3 Tablespoon | |
| Chili powder | 1 Teaspoon (to taste) | |
| Iceberg lettuce | 1 Cup (16 tbs), chiffonade |
Nutrition Facts
Serving size
Calories 329 Calories from Fat 220
% Daily Value*
Total Fat 24 g37.6%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol 81.6 mg27.2%
Sodium 660.4 mg27.5%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1.2 g4.9%
Sugars 0.9 g
Protein 20 g40.9%
Vitamin A 18.2% Vitamin C 13.2%
Calcium 4% Iron 9.3%
*Based on a 2000 Calorie diet
Directions
1. In a mortar and pestle, pound the toasted rice.
MAKING
2. In a shallow saucepan, simmer a little bit of water and cook the ground pork but do not brown.
3. When the pork is white, turn off the heat immediately.
4. In a large mixing bowl, transfer the pork and add finely chopped shallots.
5. Add the cilantro, mint, fish sauce, lime juice, chilli powder and the ground rice; toss it and shift it to a plate.
SERVING
6. Serve Laab Moo with sticky rice and iceberg lettuce.
Editors Review
Ditch your boring dinners for a spicy-hot Thai delicacy – lab with sticky rice. This dish brings to your plate the explosive flavors of Thai red chili, spicy sharpness of lime juice, the umami of the fish sauce, and smokiness of the rice to create an explosion of flavors inside the mouth. This video demonstrates a quick and easy way to make this Northern Thai delicacy in a few simple steps. What’s more, this dish uses no oil in cooking, which makes it ideal for health-watchers too.Chef
