Larb Moo comes from the Isaan region of Thailand, and it's proof that a salad can be one of the most exciting things on the table. Minced pork is quickly cooked then tossed through a dressing of lime juice, fish sauce and chilli, with a generous handful of mint, coriander and spring onion folded through at the end.
The real signature touch is toasted rice powder, khao khua, which adds a nutty crunch and helps soak up the tangy dressing. It sounds like a small thing but it completely changes the texture of the dish.
Serve it warm with sticky rice and crisp lettuce cups for scooping, it's fresh, punchy and ready in well under half an hour.
