Laab Moo (Chopped Pork Salad) Version 2

Laab Moo (Pork Salad) version 2


Some of you that have been following me since the early days may have seen my first incarnation of laab which although I really like this version, isn’t quite laab, though it does share some similarities. I guess this version demonstrates that less is sometimes more. It’s crunchy, tangy, spicy and fragrant and ridiculously easy to make.



For two use:

• 200g pork mince


• half a red onion, finely sliced or 8 Thai shallots


• 2 spring onions, finely chopped


• a handful of mint leaves


• a few sprigs of coriander, roughly torn


• a spoonful (your choice) of chilli flakes or chopped red chillies


• juice of 1 lime


• a big splash of fish sauce


• a pinch of sugar


• a spoonful of ground toasted rice (see below)


• a small amount of oil for frying

Heat a wok and add the spoonful of uncooked rice, keep the rice moving and toast it until it turns to a light brown and smells nutty. Pour the toasted rice into a mortar and grind into a reasonably fine powder. Set aside for a moment.

Back in the wok, heat the oil and when hot, fry the pork, breaking it up as it cooks. When it’s cooked turn it out into a bowl along with all the other ingredients. Mix well and serve.