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Lunch/Dinners

Pork Laap Salad (Larb Moo)

TIME

30 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

298 kcal

CARBS

12 g

PROTEIN

22 g

FAT

18 g

Z Pork Laap Salad (Larb Moo)

About this recipe

Laap, also spelled larb or laab, is a minced-meat salad rooted in Lao food culture and widely enjoyed in Thailand’s Isan region. In Laos, it is associated with good fortune and is often served at festivals, weddings, and other gatherings. This pork version balances tart lime, savory fish sauce, toasted sticky rice, chile, and fresh herbs.

WHY YOU’LL LOVE IT

Bright lime and fresh herbs balance the savory pork. Toasted sticky rice adds a nutty aroma and gentle crunch. Serve it with crisp cabbage leaves for a refreshing, shareable meal.

Ingredients

  • 1 lb (450 g) ground pork
  • 1 tbsp (15 g) uncooked glutinous rice
  • 1/4 cup (60 ml) water
  • 2 tbsp (30 ml) fish sauce
  • 3 tbsp (45 ml) fresh lime juice
  • 1 tsp (4 g) granulated sugar
  • 2 medium shallots (60 g), thinly sliced
  • 2 scallions (30 g), thinly sliced
  • 1 tsp (2 g) dried red chili flakes
  • 1/2 cup (15 g) fresh mint leaves
  • 1/2 cup (15 g) fresh cilantro leaves and tender stems
  • 6 oz (180 g) green cabbage leaves, for serving

Preparation

  1. Place the uncooked glutinous rice in a dry skillet over medium-low heat. Toast, stirring often, until deep golden and fragrant, about 10–15 minutes. Transfer to a plate and let cool completely.
  2. Grind the cooled rice in a spice grinder or mortar and pestle to a coarse powder.
  3. Place the ground pork and 60 ml water in a skillet over medium heat. Break the pork into small pieces and cook, stirring, until no pink remains and it reaches 160°F (71°C), about 6–8 minutes.
  4. Remove the skillet from the heat. Stir in the fish sauce, lime juice, sugar, and chili flakes.
  5. Add the shallots and scallions and toss to combine.
  6. Fold in the toasted rice powder.
  7. Gently fold in the mint and cilantro just before serving. Serve with the cabbage leaves.

Tips

  • Keep the pork and its cooking juices in the dish; the nutrition estimate assumes the rendered fat is not drained.
  • Add chili gradually, then adjust the lime juice and fish sauce to taste.
  • Mix in the herbs and rice powder close to serving so the herbs stay fresh and the rice remains aromatic.

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