Larb Moo (Pork Salad)

Prepare the vegetables and herbs: thinly slice the Shallots, cut the Scallions on the diagonal, roughly chop the Mint Leaves and Cilantro Leaves, very thinly slice the Kaffir Lime Leaf, shred the Green Cabbage, cut the Cucumber into sticks or coins and trim and cut the Yardlong Beans into 2–3 inch pieces. Set everything aside on a platter for serving.

Heat a large skillet over medium-high heat. Add the Ground Pork and cook, breaking it up with a spoon, until it is just cooked through and beginning to brown. If the pan looks too dry or the pork sticks, add 1–2 tablespoons of Water to help loosen the browned bits and finish cooking.

Remove the skillet from the heat and immediately stir in the Fish Sauce, Lime Juice and Palm Sugar so the sugar dissolves. Sprinkle in Thai Chili Flakes (Prik Bon) to your preferred heat level and fold in the Toasted Rice Powder to add nutty crunch and thicken the juices. Taste and adjust—add more fish sauce for salt, lime for brightness, or palm sugar for sweetness.

Add the reserved shallots, scallions, most of the chopped kaffir lime leaf and about three-quarters of the mint and cilantro to the warm pork. Toss gently so the residual heat slightly wilts the herbs while keeping their fresh aroma and texture.

Transfer the larb to a serving bowl, garnish with the remaining mint and cilantro, and offer the shredded cabbage, cucumber and yardlong beans alongside for scooping or wrapping. Serve with warm Cooked Sticky Rice (Khao Niao) so guests can eat a little rice with each spicy, herb-packed bite.