A Delicious Discovery with an Alaskan Twist!

Moose Larb

I first encountered larb at my brother’s wedding, where he married into a wonderful Hmong family. It was a traditional Hmong wedding, filled with vibrant culture and amazing food. Among the many dishes served in giant cooking pots, one stood out to me: larb. I had never tried it before, and the moment I took my first bite, I was hooked. The combination of fresh herbs, lime, and spices mingling with the tender ground meat was simply delicious.

 

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Inspired by the delicious larb I had at the wedding, I decided to put my own Alaskan spin on it. Instead of the usual ground poultry or pork, I opted for moose meat. The rich, gamey flavor of the moose added a unique twist to the dish while still allowing the fresh herbs and zesty lime to shine through. The result? A delicious success that perfectly blended the traditions of Southeast Asia with the wild flavors of Alaska.

 

If you’re looking to try something new, give my moose larb recipe a go. It’s a dish that brings together the best of both worlds—Southeast Asian tradition and Alaskan wilderness—all in one flavorful bite.

Ingredients
  • 1lb ground Moose (substitute ground poultry, pork or beef)
  • 2 tbsp sticky rice (uncooked)
  • 2 slices of galangal root
  • 2 tbsp shallots, thin sliced
  • 1/8 tsp sugar
  • 1/2 tsp chili flakes
  • 2 tbsp fish sauce
  • 2 limes, squeezed
  • 1/4 cup cilantro, chopped or torn
  • 3 scallions, sliced
  • 1/4 cup mint, chopped
  • 1/2 cup purple cabbage (optional)
  • Butter lettuce for making lettuce wraps (optional)

Instructions
  1. In large saute pan on medium low heat, brown rice. Be sure to stir rice often so it doesn’t burn. This can take anywhere from 5-15 minutes depending on your heat.
  2. Remove from heat once golden brown, transferring to mortar. Pound and mix rice with pestle, until it becomes a course powder. Remove and set aside.
  3. In same mortar, ground galangal root slices until they become completely pulverized. Set aside.
  4. In same saute pan, break up and brown ground meat. About halfway through, add galangal root, shallots, sugar, chili flakes, fish sauce and lime juice.
  5. Let simmer until cooked through. Check for flavor – add more fish sauce or lime juice, as needed.
  6. Transfer to bowl and let cool slightly.
  7. Add ground rice, cilantro, scallions and mint. Toss together thoroughly.
  8. Serve as a meat salad or make lettuce boats using Butter lettuce and purple cabbage (pictured below).

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