Larb Moo Tod – Amazing

larb-moo-tod

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:

  1. Egg
  2. Kafir lime leave – chiffonade
  3. 3 tbsp – Larb rice powder
  4. 2 tbsp – Chilli flakes
  5. 2 heaped tbsp – flour
  6. 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

  1. Coriander- remainder of above
  2. Spring onions – remainder of above
  3. Shallots – remainder of above
  4. 5 tbsp fish sauce
  5. 4 tbsp lime juice
  6. 2 tbsp sugar
  7. 4 tbsp water
  8. Boil above to dissolve sugar
  9. 1 tbsp chilli flakes
  10. 1.5 tbsp larb powder
  11. Mix and place on table
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