Laab Moo

Laab Moo is the quintessential Isaan minced-meat salad of northeastern Thailand, built on toasted rice powder, fresh herbs, and a sharp lime-fish-sauce dressing that makes it one of the most vibrant dishes in the Thai repertoire. It is served at room temperature and eaten with sticky rice.

Serves: 4

Ingredients

• 500g (1 lb) minced pork
• 3 tbsp (45ml) fresh lime juice
• 2 tbsp (30ml) fish sauce
• 1 tbsp (10g) toasted rice powder (khao khua)
• 2 tsp dried chilli flakes, or to taste
• 4 shallots, thinly sliced
• 4 spring onions, sliced
• Large handful fresh mint leaves
• Large handful fresh coriander
• 5 fresh kaffir lime leaves, thinly shredded
• 1 stalk lemongrass, inner white part only, thinly sliced
• Sticky rice, to serve

Instructions

1. To make toasted rice powder, dry-toast 3 tbsp raw glutinous rice in a wok over medium heat for 6–8 minutes until golden and nutty, then grind in a spice grinder or mortar to a coarse powder.
2. Heat a wok over high heat with no oil. Add the minced pork and stir-fry, breaking up lumps, for 4–5 minutes until just cooked through. Remove from heat immediately — do not overcook.
3. Transfer pork to a mixing bowl and let cool for 2 minutes. Add lime juice, fish sauce, chilli flakes, and toasted rice powder. Toss well.
4. Add shallots, spring onions, lemongrass, and kaffir lime leaves. Toss again.
5. Fold in mint and coriander. Taste and adjust lime juice, fish sauce, or chilli to balance sour, salty, and spicy.
6. Serve immediately with sticky rice and raw vegetable crudités such as cabbage wedges and long beans.

Cook's Notes: The toasted rice powder (khao khua) is non-negotiable — it provides a distinctive nutty texture. Make a batch and store in an airtight jar for up to one month. For a more authentic Isaan heat level, use 1 tbsp dried chilli flakes.