Authentic Thai Laab Moo | Spicy Minced Pork Salad
By Sho @ Hungry for Thai
on
Apr 7th 2025 
This is one of Thailand’s most beloved dishes—and once you try it, you’ll see why! This bold, spicy minced pork salad is fresh, tangy, and packed with flavor. Best of all? It’s beginner-friendly and easy to make at home! Whether you’re craving a taste of authentic Thai laab salad or curious about different variations like chicken larb or beef laab, you’re in the right place. Let’s dive in!
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Table of Contents
Laab, also spelled larb, laap, larp, or lahb, is a well-known dish from Northeastern Thailand.
I usually enjoy laab with sticky rice (don’t worry—I’ve got a super easy microwave method for that! 👌🍚) and fresh veggies like mint leaves, cucumber, cabbage, or whatever seasonal greens I have on hand.
Laab is a bold and flavorful dish with a unique taste that’s both delicious and easy to make.
You can also switch up the protein to suit your diet—make it vegetarian or vegan with tofu, mushrooms, or your favorite plant-based alternative. Chicken, beef, or even ground turkey work great too!
What You'll Need
- Ground Pork - The star of the dish! It’s savory, juicy, and soaks up all the bold flavors of the seasoning. You can swap it with chicken or beef if you like.
- Shallots - These add a sweet, mild onion flavor and a nice bit of crunch.
- Green Onions - They bring a fresh, slightly peppery flavor and a pop of color.
- Cilantro - This herb adds brightness and a touch of citrusy flavor.
- Lime Juice - Adds that tangy, zesty kick that makes laab taste so fresh and vibrant.
- Fish Sauce - Salty, savory, and full of umami. It’s a key seasoning in Thai cooking—don’t skip it unless you’re making a vegetarian version.
- Chili Flakes - Bring the heat! You can adjust to your spice level, but a little kick is part of the laab magic.
- Toasted Rice Powder - This adds texture and a nutty aroma.
- Water - Used to cook the pork gently without oil, keeping the dish light and moist.
Why You’ll Love This Authentic Thai Laab Moo Recipe 🩷
- Packed with bold, bright Thai flavors
- Quick to make – ready in under 20 minutes!
- Versatile – enjoy it with sticky rice or jasmine rice
- Healthy-ish – made with lean pork and fresh herbs
- Authentic taste of Thailand, right in your kitchen!
How to Cook Larb Moo | Spicy Minced Pork Salad
- In a pan, simmer ground pork with a little water until fully cooked.
- Turn off the heat and let it cool slightly.
- Mix in fish sauce, lime juice, chili flakes, and toasted rice powder.
- Toss in shallots, green onions, and cilantro.
- Prefer it tangier? Add more lime. Like it spicier? Add more chili!
- Plate and serve with sticky rice, steamed rice, or fresh veggies.
What to Serve With Authentic Thai Laab Moo | Spicy Minced Pork Salad
Looking for the perfect sides to round out your meal? Here are some tasty ideas:
🥗 Starter: Thai Papaya Salad (Som Tum)
🥩 Main Course: Fried Rice or Spicy Grilled Beef Salad Namtok Nuea
🍛 Side Dish: Sticky rice or jasmine rice
🍰 Dessert: Mango Sticky Rice or Thai Coconut Balls (Khanom Tom)
Variations to Try
- Chicken Larb (Larb Gai) – lighter, leaner, and just as flavorful
- Beef Laab – rich and bold, great with grilled steak
- Laab Moo Tod – deep-fried pork laab balls! A party favorite
It’s super easy to make and perfect for sharing! You can turn it into fun party food by serving it in small bites on cabbage leaves, a slice of cucumber, or even spoon it into mini tortilla cups for a creative twist.
However you serve it, it’s guaranteed to impress your guests!
FAQs
You can cook the meat and prep the herbs in advance, but for the best flavor and texture, mix everything together right before serving.
It’s typically served warm or at room temperature.
The pork is cooked, but the herbs and seasonings are added after cooking for that fresh, zesty bite.
Whether you’re new to Thai food or already a fan of dishes like laab salad, larb moo, or chicken larb, this recipe is a must-try.
It’s easy, fast, and absolutely packed with flavor. So grab your ingredients, crank up some Thai music, and let’s get cooking!
Authentic Thai Laab Moo | Spicy Minced Pork Salad
Prep time
5 minutes
Cook time
15 minutes
Serves
2
Ingredients
Steps
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Cooking Authentic Thai Laab Moo | Spicy Minced Pork Salad :
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Thinly slice the shallots, and chop the green onions and cilantro. Set aside.
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In a medium saucepan over medium heat, add the ground pork and a splash of water.
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Stir and cook the pork until fully cooked and no longer pink.
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(Optional) If you prefer softened shallots, add them now and stir until just tender. If you prefer them raw for a sharper bite, wait and add them later.
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Turn off the heat. Remove the pan from the stove. Add fish sauce, lime juice, and chili flakes. Mix well and taste—adjust seasoning if needed.
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Stir in the green onions, shallots (if not already added), and cilantro. Then add toasted rice powders. Mix gently.
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Transfer to a plate and serve with fresh vegetables and either sticky rice or steamed jasmine rice. Enjoy!
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Nutritional info
% of daily valueCalorie Breakdown
Protein
328 cal
Fat
878 cal
Carbs
125 cal
Tips
- Toasted Rice Powder - Toasted sticky rice powder (khao khua) gives laab its signature nutty crunch.
You can make it yourself by toasting sticky rice in a dry pan until golden, then grinding it.
Or use a spice grinder or food processor for a shortcut! - Use fresh herbs - Laab is all about bold, fresh flavor! Use plenty of mint, cilantro, and green onions for that classic herby punch. Don’t skip them—they really make the dish shine.
- Adjust the heat - Start with less chili flakes if you’re not sure how spicy you like it. You can always add more later! Want zero spice? Skip the chili, but add extra lime for a flavorful kick.
- Don’t overcook the pork - Use just enough water to gently poach the ground pork. It should be juicy, not dry. Once it’s no longer pink, turn off the heat—it’ll keep cooking a little from the residual heat.
- Try different proteins - While laab moo (pork laab) is the most common, you can also make chicken larb, beef laab, or even vegetarian versions with tofu or mushrooms. It’s super versatile!
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