Laab Moo (Thai Salad with Pork, Herbs, and Lime)
This herby, fragrant, beloved Thai salad makes a complete meal with rice and a fried egg on top. Although this version uses pork, use chicken, beef, or minced mushrooms if you prefer. As we have done in adapting this recipe to our tastes, start with this basic recipe and shift as you go. We like it spicy with lots of lime.
Servings: 4 Servings
Wok or Saute Pan
- 1 lb Ground Pork (460 g)
- 1 cup Cilantro Leaves
- 2 Green Onions (scallions)
- 15 Mint Leaves
- 1 clove Shallot, finely chopped
- 2 stalks Lemongrass, just the bottom 2 inches, outer leaves removed and discarded
- 3 Makrut Lime Leaves, very thinly sliced
- 1 tablespoon Toasted Rice Powder
- 1 tablespoon Fish Sauce
- juice squeezed from 1 and ½ limes
- ½ teaspoon Crushed Red Pepper (adjust for preferred spice)
- 1 cup Cooked White Rice
- 4 Fried Eggs
- Lime Wedges
Transfer the pork to a medium saucepan or wok. Heat the pan, with the pork, slowly over medium heat until the pork begins to sizzle. Cook the pork, stirring to break it up into small pieces, until just cooked through, 8-10 minutes. Strain off excess liquid. Transfer pork to a mixing bowl and allow to cool.
While the pork cools, finely chop the cilantro, green onions, mint and shallot. Thinly slice the lemongrass stalks and lime leaves.
Stir cilantro, green onions, mint, shallot, lemongrass, lime leaves, toasted rice powder, fish sauce, and lime juice into pork. Add crushed red pepper, to taste, and stir.
Taste the laab and adjust the seasoning to your liking. We often add an extra pinch of salt, lime juice and / or red pepper flakes after the initial seasoning.
Serve immediately with rice, a fried egg and a few extra lime wedges.
Serving: 1g | Calories: 410kcal | Carbohydrates: 41g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 480mg | Fiber: 1g | Sugar: 1g