Salad: Laos – ລາບໝູ ▶ Laap Moo (Pork Larb)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

1 lb / 500 g ground pork (lean to medium fat)
1 tbsp (15 ml) neutral oil (vegetable or canola)
3 small shallots, very thinly sliced
2 cloves garlic, finely minced
2–3 bird's eye chilies (or 1 serrano), finely chopped (adjust to heat preference)
1–2 stalks lemongrass (white part only), finely minced (optional)
1–2 kaffir lime leaves, very thinly sliced (optional)
2 tbsp (30 ml) fish sauce
3 tbsp (45 ml) fresh lime juice (about 1–2 limes), plus extra to taste
1 tsp palm sugar or light brown sugar (adjust to balance)
2–3 tbsp toasted rice powder
1 / 4 cup (loosely packed) fresh mint leaves, roughly chopped
1 / 4 cup fresh cilantro (coriander) leaves, roughly chopped
2 green onions, thinly sliced
Freshly ground black pepper, to taste
Butterleaf lettuce, cabbage leaves, or steamed rice for serving
Cucumber and extra lime wedges, for serving

Instructions

Make toasted rice powder (khao khua): Heat a small dry skillet over medium heat. Add 3 tablespoons glutinous (sticky) rice or regular short-grain rice. Toast, stirring constantly, until the rice turns deep golden brown and fragrant (3–6 minutes). Remove from heat and let cool slightly. Grind the toasted rice in a mortar and pestle or small spice grinder to a coarse powder. Set aside.
Prepare aromatics: Thinly slice shallots, mince garlic and chilies, and finely chop the white part of the lemongrass if using. Thinly slice kaffir lime leaves if using. Chop mint, cilantro and slice green onions; set herbs aside to add at the end.
Cook the pork: Heat 1 tablespoon oil in a skillet over medium-high heat. Add the minced pork, breaking it up with a spatula. Cook until most of the liquid has evaporated and the pork is fully cooked through with no pink remaining, about 6–8 minutes. If using lemongrass, add it in the last 2 minutes of cooking to soften and release aroma.
Aromatics in pan: Push the pork to one side and add a tiny splash more oil if the pan is dry (optional). Add minced garlic and half of the sliced shallots and cook briefly (30–45 seconds) until fragrant but not browned. If using kaffir lime leaves, stir them in now. Mix everything together and remove the pan from heat.
Make the dressing: In a mixing bowl combine fish sauce, lime juice, palm sugar, and chopped chilies. Stir until the sugar dissolves. Taste and adjust seasoning—aim for a balance of salty (fish sauce), sour (lime), spicy (chilies) and a touch of sweet.
Combine meat and dressing off heat: Transfer the hot cooked pork (still warm, not piping hot) into the bowl with the dressing. Toss well so the pork absorbs the flavors. The residual heat will help bloom the aromatics without overcooking the herbs.
Finish with toasted rice and herbs: Stir in 2–3 tablespoons of the toasted rice powder until evenly distributed (reserve a little for garnish). Fold in the remaining raw shallots, chopped mint, cilantro and green onions. Season with freshly ground black pepper and additional lime or fish sauce if needed.
Rest briefly and serve: Let the laap rest 5 minutes to allow flavors to meld. Serve on a platter with butterleaf lettuce or cabbage leaves for wrapping, cucumber slices and extra lime wedges. Garnish with a sprinkle of toasted rice powder and extra herbs.
Notes and food safety: Laap is meant to use fully cooked meat when pork is used—do not serve ground pork raw. If you prefer a more Indonesian flavor, you can add 1 tsp kecap manis to the dressing (reduce sugar accordingly) or 1/2 tsp toasted shrimp paste (terasi/pekad) for umami; add sparingly and adjust fish sauce and lime to taste.