Our Cookbook

Thai

Laab moo

  • YieldServes 3-4
  • Prep15m
  • Cook15m
  • Effortweeknight

Toasted rice powder (kao kua)

  • 2 tbsp uncooked sticky rice (or jasmine rice)
  • 2 kaffir lime leaves optional

Laab

  • 500g ground pork
  • 60ml water or unsalted chicken stock
  • 3 tbsp fish sauce
  • 3 tbsp lime juice (about 2 limes)
  • 1 tsp roasted chilli flakes (prik bon), or to taste
  • 3 shallots, thinly sliced (red onion in a pinch)
  • 4 stalks spring onions, thinly sliced
  • 1 handful mint leaves
  • 1 handful coriander leaves, roughly chopped

To serve

  • 3 portion sticky rice
  • raw vegetables — cucumber, long beans, cabbage, wedges of white cabbage

Method

  1. Toast the rice in a dry pan over medium-high heat, stirring constantly, until deep golden brown. If using kaffir lime leaves, toast them with the rice until crisp. Cool slightly, then grind to a coarse powder in a mortar and pestle or spice grinder.
  2. Heat the water or stock in a pan over medium heat. Add the pork and cook, breaking it up with a spoon, until just done — there’s no need to brown it. Drain off any excess liquid.
  3. Take the pan off the heat. Add the fish sauce, lime juice, chilli flakes and toasted rice powder. Stir to combine.
  4. Add the shallots, spring onions, mint and coriander. Toss gently. Taste — adjust with more fish sauce (salt), lime (sour) or chilli (heat) to your liking.
  5. Serve with sticky rice and a plate of raw vegetables for scooping and crunch.