Laab Moo (Spicy Thai Pork Salad)
Laab Moo (Spicy Pork Salad)
Servings: 2
Ingredients:
Ground Pork: 300g (mi-grade)
Lime Juice: 60ml (2-3 limes)
Fish Sauce: 15ml (1-2 tbsp)
Sugar: 5g (1 tsp, optional)
Toasted Rice Powder: 15g (1 tbsp)
Bird’s Eye Chilies: 2-3 (adjust to taste)
Lemongrass Tamarind Chili Paste: 1 tsp
Fresh Mint: 10-15 leaves
Cilantro: 15g (1/4 cup, for garnish)
Shallots: 30g (2-3, sliced)
Green Onions: 15g (optional)
Lettuce or Cabbage Leaves: 2-4 (for serving)
Instructions:
Toast Rice:
In a dry pan over medium heat, toast 1 tbsp rice for 3-4 minutes until golden. Cool and grind into a coarse powder.
Cook Pork:
Heat a pan over medium-high, and a bit of water cook 300g ground pork well and ensuring there's no clumps (5-6 minutes). Drain fat and set aside to cool.
Make Dressing:
In a bowl, mix 60ml lime juice, 15ml fish sauce, 5g sugar (optional), 2-3 chilies, and 1 tsp lemongrass tamarind paste.
Combine:
Add cooked pork to the bowl with the dressing. Stir in 15g rice powder, mint, cilantro, shallots, and green onions (if using).
Serve:
Serve Laab Moo on a plate with lettuce or cabbage leaves. Garnish with extra cilantro and mint.
Notes:
Toasted Rice Powder adds texture and a touch of smokiness.
Adjust spiciness by controlling the number of chilies and chili paste quantity.
Enjoy your Laab Moo!