This is a traditional northern Thailand and Laotian method of making sticky rice. After washing the rice you have to soak the rice for six hours or overnight. Before steaming soak the bamboo basket in water to prevent the rice from sticking to the basket.

The steaming method takes 15 minutes, flipping the rice over and then steaming for another 5 to 10 minutes. You can put a small lid in the bamboo steamer to capture the steam inside.

Larb Muang Moo

I liked this version of chopped pork salad the best. You make a spice mixture by toasting the following ingredients:

2 small dried hot chillis, 1/4 teaspoon coriander seeds, 1/4 teaspoon Sichuan peppercorns, 1/4 teaspoon cloves, a star anis pod, 1/2 cinnamon stick, 1 piece of mace, inner seeds of 4 Thai black cardamon, or 1 green cardamon, 1/4 teaspoon black peppercorns and 1 whole long pepper, which I didn’t have.

Toast about two minutes and grind everything into a fine powder.

Heat oil in a wok and throw in about 6 gloves or garlic, skins on but slightly mashed. Take out the garlic with a slotted spoon, and reserve. Add chopped pork, for convenience get minced pork, mixed pork offal like kidney, liver or tripe, which I sadly didn’t have. Add the spice mixture and a bunch of cut cilantro and cook for a short time. Add 1/4 cup of pork blood, which I also didn't have, and cook until thickened.

Season with salt and fish sauce and sprinkle with the fried garlic.