Larb Moo Tod are Thai-style fried pork balls. Made with similar flavours as the popular larb moo which is a Thai (or initially a Laos) salad made with pork mince and herbs, they are delicious. We first tried these pork balls at “The Deck” which is the restaurant/bar at Phuket Yacht Haven Marina. We both love these tasty morsels, so I set to work decoding the Larb Moo Tod ingredients. Below is the recipe I created, and Dwayne and I both think it tastes as good as the original.
3 Tbsp raw glutinous or sticky rice
4 lemongrass stems (soft white part only)
1 clove of garlic
1 small red onion, finely diced
8 kaffir lime leaves, finely sliced and diced
1 red chilli, finely diced
2 spring onions, finely sliced
2 Tbsp fish sauce
1 Tbsp Lime
1 tsp brown sugar
2 Tbsp flour
Oil for deep-frying
Firstly you need to roast and grind the rice (Khao Khua). Heat a wok to medium heat and add the rice. Cook while frequently stirring until the grains are toasted and golden; this will take about 5 minutes and might smoke a little. Let the rice cool down for a few minutes before grinding it, with a mortar and pestle, into a coarse powder (or you can use a spice grinder).
Using a mortar and pestle (or a food processor) mince up lemongrass and garlic and transfer it to a large mixing bowl.
Add to mixing bowl all remaining ingredients (apart from the oil) and mix well to combine.
With wet hands, shape the mixture into small balls (don’t be fussy any shape will do!). Heat enough oil in a wok to deep-fry the balls in batches.
Fry the lab moo balls for approximately 5 – 7 minutes, until crispy, browned and cooked through.
Remove with a slotted spoon or tongs and place on paper towels to drain.
Serve with or Nam Jim or sweet chilli sauce.
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