Larb Moo Tod – Amazing
Ingredients
- 350g Pork (ish)
- 200g Rice noodles (Vermicelli – very thin)
- Shallots – 6
- Kafir lime leaves – 6-8 chiffonade (1pkt Sainsbury’s)
- Egg
- 3 tbsp – Larb rice powder
- 2 tbsp – Chilli flakes
- 2 heaped tbsp – flour
- Coriander – 1 pkt (Sainsbury’s)
- 4 x Spring onions
- Breadcrumbs – 4 heaped tbsp (uk ground fine)
Instructions
Meatballs:
Mix meat and vermicelli together and chop until noodles mixed with meat
Add:
- Egg
- Kafir lime leave – chiffonade
- 3 tbsp – Larb rice powder
- 2 tbsp – Chilli flakes
- 2 heaped tbsp – flour
- 5 shallots julienned
Chop spring onions and coriander together and add 75% of the mixture
Mix well and then finally add breadcrumbs and mix well
Dipping sauce
- Coriander- remainder of above
- Spring onions – remainder of above
- Shallots – remainder of above
- 5 tbsp fish sauce
- 4 tbsp lime juice
- 2 tbsp sugar
- 4 tbsp water
- Boil above to dissolve sugar
- 1 tbsp chilli flakes
- 1.5 tbsp larb powder
- Mix and place on table
