If you recall from one of my previous posts, we cut out meat for the entire month of January, which, truth be told, wasn’t very difficult. Actually, it was quite easy. We used plenty of pulse crops, such as chickpeas and lentils, in place of meat in most of our favourite recipes. It cut our grocery bill down more than we expected and it made us feel good knowing we were cooking healthier.
Larb Moo may sound a little weird, right? The bright, punchy flavours of lime, ginger and jalapeño are anything but! Larb Moo is a Thai minced pork salad that I was first introduced to at Schoolhaus Culinary Arts. We have a very popular Thai class that includes a variation of this salad and I’ve been hooked since my first bite over 2 years ago.
I like to describe Larb Moo lettuce wraps as a “Thai Taco”. You basically add seasoning to meat, or in this case, lentils, and sauté until the liquid has absorbed. The main difference between the two, is the way we season the dish. When we think of tacos, we think of warm spices such as cumin and cayenne. Larb Moo is characterized by bright flavours, such as lime and ginger, and has a salty kick to it as well.
Instead of using minced pork, I use green lentils. I’ve also been known to use pork and lentils. No matter what you choose, you can’t go wrong with this recipe. Instead of eating the Larb Moo as a salad, I find it far more appealing to make into lettuce wraps. Be sure to choose a good, sturdy lettuce, such as romaine. Butter and iceberg varieties also work like a charm. If you’re looking to turn this into an appetizer, I suggest endive instead; their perfect half-torpedo shape is an impressive vessel to serve them in.
I’ve also created my first video! I’ve entered into the Canadian Lentils “Start of the Show” contest. Be sure to check it out here and share the video on Facebook if you like. Fingers crossed for a call back.