Laab Moo (ลาบหมู) is a classic minced pork salad from Isan, northeastern Thailand. Served warm or at room temperature, it combines sour, salty and spicy flavors with fresh mint and herbs.
Its defining ingredient is khao khua, toasted sticky rice ground into a coarse powder, which adds a nutty aroma and slightly grainy texture. Laab Moo is traditionally served with sticky rice and crisp raw vegetables.
At the table with Portail Asie
Traditional Laab Moo
Make Laab Moo, the classic Isan pork salad with lime juice, fish sauce, chili, fresh herbs and toasted ground rice.
- Prep time
- 15 min
- Cooking time
- 15 min
- Total time
- 30 min
- Servings
- 2
- Difficulty
- Easy
- Spice level
- 4/5
- Cuisine
- Thailand
- Region
- Isan
- Dish type
- Salad
Last checked: September 22, 2026
About this recipe
Version: Close to traditional
This recipe follows the Isan style of Laab Moo, the minced pork salad from northeastern Thailand. Its character comes from lime juice, fish sauce, chili, fresh herbs and especially khao khua, the toasted ground rice that gives the dish its distinctive aroma. It should not be confused with northern Thai Laab Kua, which uses different spices and preparation methods.
Do not substitute: Do not omit the khao khua or turn the seasoning into a sweet sauce. Laab Moo should remain sour, salty, herbaceous and spicy.
Ingredients
Adjust servings to suit your needs.
For the khao khua
- 2 tbsp Raw sticky riceuse jasmine rice if unavailable
- 1 Makrut lime leafoptional
For the Laab Moo
- 250 g Minced porkavoid very lean meat
- 2 tbsp Waterfor cooking the pork
- 2 tbsp Fish sauceadjust to taste
- 2 tbsp Lime juicefreshly squeezed
- 25 g Shallotthinly sliced
- 1 to 2 tsp Toasted Thai chili flakesdepending on the desired heat level
- 5 g Fresh mint leavesroughly torn
- 8 to 10 sprigs Fresh cilantroroughly chopped
- 1 Green onionthinly sliced
- 2 to 3 leaves Culantrooptional, thinly sliced
- 2 Makrut lime leavesoptional, very thinly sliced
To serve
- Thai sticky rice
- Raw cabbagecut into pieces
- Cucumbersliced
- Thai long beans or lettuceoptional
Preparation steps
Prepare the khao khua: dry-toast the rice in a small pan over medium-high heat, stirring constantly, until the grains turn dark golden brown and smell nutty. If using a makrut lime leaf, add it while toasting and remove it once dry and crisp.
Let the toasted rice cool for a few minutes, then grind it coarsely with a mortar and pestle or spice grinder. It should remain slightly grainy rather than becoming as fine as flour.
Place the minced pork in a saucepan or skillet with the water and about 2 teaspoons of fish sauce. Cook over medium-high heat, breaking up the meat with a spatula, just until fully cooked.
Remove the pan from the heat immediately. Add the shallot while the pork is still hot and stir so that it softens slightly without cooking completely.
Add the remaining fish sauce, lime juice, chili flakes and about 1 to 2 tablespoons of khao khua. Mix thoroughly and taste. The result should be distinctly sour, salty and spicy without becoming sweet.
Let the mixture cool for a minute or two if the meat is still very hot, then add the cilantro, green onion, culantro and makrut lime leaves if using.
Add the mint just before serving so that it keeps its color and aroma. Mix gently.
Serve the Laab Moo warm or at room temperature with sticky rice, cabbage, cucumber and other crisp raw vegetables.
Common mistakes and how to avoid them
The Laab lacks aroma
Probable cause: The rice for the khao khua was not toasted enough or was prepared too far in advance.
Solution: Toast the rice until dark golden brown and grind it just before preparing the dish.
The pork is dry
Probable cause: The meat was too lean or cooked for too long.
Solution: Use minced pork with some fat and remove the pan from the heat as soon as the meat is cooked.
The herbs become dark and limp
Probable cause: They were added while the pork was still too hot.
Solution: Let the mixture cool for a minute or two before adding the cilantro, and add the mint last.
The dish is too sour or too salty
Probable cause: The lime juice or fish sauce was added without accounting for the juices released by the meat.
Solution: Taste before the final adjustment. If the mixture is slightly too intense, a very small pinch of sugar can balance it without making it sweet.
The Laab becomes pasty
Probable cause: The khao khua was ground too finely or too much was added.
Solution: Keep the ground rice slightly grainy and add it gradually until the desired texture is reached.
Portail Asie tips
Khao khua is essential to the character of Laab Moo: toast the rice until deeply browned before grinding it to develop its distinctive roasted aroma. Do not fry the pork in a lot of oil; it should cook with a little water and its own juices. Add the herbs once the meat has cooled slightly so they do not darken. Laab is normally spicy: if you reduce the chili, keep at least a small amount to preserve its aromatic profile.
Substitutions and alternatives
- Minced pork
- Minced chicken, preferably with a little fat, can be used to make Laab Gai. Beef can also be used but will give the dish a richer flavor.
- Sticky rice for khao khua
- Sticky rice is preferable. If unavailable, use raw jasmine rice, which will have a slightly different flavor.
- Culantro
- This ingredient is optional. Simply replace it with a little more fresh cilantro or mint.
- Toasted Thai chili
- Use milder chili flakes if you do not tolerate much heat, but avoid removing the chili completely because it contributes to the characteristic flavor of the dish.
Watch the preparation
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Order this dish in Thailand
Thai name:ลาบหมู
Say it simply:Laab Mou
Show this:ขอลาบหมูหนึ่งที่ครับ/ค่ะ
Meaning:One Laab Moo, please.
Where to find the ingredients
Fish sauce, sticky rice, Thai chilies and makrut lime leaves are available in Asian grocery stores. Khao khua is sometimes sold already ground, but it is better to prepare it just before making the recipe for the freshest toasted aroma. Culantro can be more difficult to find in Europe and is optional.
