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Laab Moo

Thai cuisine with Bammut: Laab Moo

Serves 4


500 gr ground pork
2 large shallots, peeled and finely sliced lengthwise
1 tablespoon toasted rice powder
Fish sauce, to taste
Lime juice (appr 2 limes), to taste
Chili powder, to taste
1/2 bunch whole cilantro leaves
1/2 bunch mint leaves
4 lime leaves
1 lettuce
1 cucumber
water, if necessary


  • Saute the pork until cooked through in a deep pan over medium heat. (Don’t use high heat; you don’t want to brown the meat.) There should be some juice in the pan. If it gets too dry, add some water to the pan.
  • Once the meat is done, take the pan off the heat and immediately add the shallots; toss to wilt the shallots. Start out by adding 1 tablespoon of fish sauce and 1 tablespoon of lime juice. Toss everything together well, and taste to see if you like how it tastes. If not, add more fish sauce and/or lime juice until the salad tastes right to you (usual combination for this recipe: 2 tablespoons of fish sauce and 4 tablespoons of lime juice).
  • Add the toasted rice powder; toss. Add about one teaspoon of dried chilli powder to the mix and taste. Once the taste is where you want your laab to be, mix in the mint leaves and cilantro and chopped lime leaves.
  • Serve with fresh lettuce and cucumber.

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