作法
- 把糯米放入乾鍋中以中小火不停搖晃八到十分鐘，烘到深金棕色並散發濃郁香氣。放涼後在石臼中磨成粗粉。這就是khao khua——larb的靈魂。
- 豬肉與兩大匙水放入寬鍋中以中火煮——不放油。不停撥散使肉煮成細小顆粒而非結塊。一變白即離火，約四分鐘。
- 把仍溫熱的豬肉倒入大碗。趁熱加入萊姆汁、魚露與辣椒粉——熱度能引出風味。
- 加入烤米粉、紅蔥與青蔥拌勻——米粉應使醬汁變稠並沾附在肉上。
- 上桌前才拌入薄荷、香菜與刺芹。香料太早加會塌軟發黑。
- 盛盤。配一籃糯米飯、生高麗菜片、生長豆與小黃瓜——食客用糯米飯或高麗菜葉舀larb手抓著吃。
Common questions
Can 豬肉香料沙拉（Larb Moo） be made ahead?
豬肉香料沙拉（Larb Moo） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 10 minutes.
How spicy is 豬肉香料沙拉（Larb Moo）?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Thailand; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 豬肉香料沙拉（Larb Moo） vegetarian or gluten-free?
This recipe is naturally gluten-free as written.
How hard is 豬肉香料沙拉（Larb Moo） to make at home?
豬肉香料沙拉（Larb Moo） is approachable for a home cook with basic stove skills — total time about 25 minutes, no special technique required.
Can 豬肉香料沙拉（Larb Moo） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Larb是伊善（與寮國，那裡的食譜幾乎相同——larb無國界）的非官方國菜。烤米粉不可省略；沒有米粉這道菜就只是加了香草的豬絞肉。豬肉可以生（larb dip）作為最道地的版本，但煮熟是安全且典型的家常做法。寮族與伊善長者會以年輕廚師的khao khua判斷其手藝：太淡味道平淡，太深味道焦苦。
