Entree: Laos – Southern Laos – ລາບຊິນໝູ ➤ Laap Sin Moo (Laotian minced pork salad dressed with fish sauce, lime, toasted rice, herbs, and chili)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 3 small shallots, thinly sliced (about 90 g)
- 2 cloves garlic, minced (about 6 g)
- 2–4 bird’s eye chilies, finely chopped (to taste) (about 6–12 g)
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 1 tsp (4 g) palm sugar or granulated sugar
- 3 tbsp (20 g) toasted rice powder (khao khua)
- 1/2 cup (10 g) fresh mint leaves, lightly packed and chopped
- 1/2 cup (15 g) cilantro leaves, chopped
- 2 green onions, thinly sliced
- 8–10 lettuce or cabbage leaves for wrapping or serving
- Cucumber slices and extra herbs, for serving

Instructions

1. Make the toasted rice powder (khao khua) if you don't have it pre-made: dry-toast 1/3 cup (about 60 g) sticky or jasmine rice in a skillet over medium heat, stirring constantly, until golden brown and aromatic, about 6–8 minutes. Let cool and grind to a coarse powder in a mortar and pestle or spice grinder. Measure out 3 tbsp (20 g) for the recipe.
2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Add the minced garlic and cook briefly until fragrant, about 30 seconds. Add 1 lb (454 g) ground pork and cook, breaking up with a spoon, until fully cooked and any liquid has evaporated, 6–8 minutes. Season lightly with 1 tbsp (15 ml) fish sauce while cooking.
3. Remove the pan from the heat and transfer the cooked pork to a mixing bowl. While still warm, add 2 tbsp (30 ml) fish sauce (in addition to the 1 tbsp used while cooking), 3 tbsp (45 ml) lime juice, and 1 tsp (4 g) palm sugar. Stir to combine and taste; adjust fish sauce and lime for balance.
4. Add the 3 tbsp (20 g) toasted rice powder, sliced shallots, chopped chilies, chopped mint, cilantro, and green onions to the pork. Toss gently until evenly distributed. The warm meat will wilt the shallots slightly and bloom the aromatics.
5. Transfer the Laap Sin Moo to a serving bowl. Serve with lettuce or cabbage leaves, cucumber slices, additional herbs, and extra lime wedges for squeezing. Traditionally eaten by wrapping spoonfuls in leaves and eating immediately.