Thai Food: Laab Moo (Spicy Pork)

Laab Moo is a dish originating from northeastern Thailand (Isan), but It’s highly popular throughout the country and many tourists have discovered and begun to love this dish.

In this recipe, we use a seasoning mix from our local Asian store. Sure, you can make your own spice blends, but then you need to grind roasted uncooked rice, and today we’re a little bit lazy

Usually, we use a seasoning mix from Knorr that we buy with us home from Thailand, but now it’s finished, and we could only find Lobo Brand Laab at our local store. I like Knorr a little more, and this brand was spicier, so be careful. Use 1 tablespoon to 4-500 grams (15 oz) of minced pork.

Use 1 tablespoon seasoning mix of this brand to 4-500 grams (15 oz) of minced pork. If you can find Knorr, use a half bag.

Ingredients (2 people)

4-500 grams (15 oz) of minced pork
1 tablespoon Lobo Laab-Namtok Seasoning Mix
A pinch of fresh mint and coriander (cilantro)
1/4 spring onion
½ lime juice
1/4 red onion
1 teaspoon fish sauce

If you don’t like sour food, use less lime juice. I love sour food and squeezes a lot of lime juice.

You can fry the meat in a pan, but many Thais, including my wife, cook the minced meat in water. It’s quick and healthy.

While the meat is cooking, prepare everything else. When the meat is cooked, mix it together with all other ingredients.

Garnish with mint, and serve with jasmine rice (originally with sticky rice) or mix the laab with glass noodle or eat it just like a salad. Yum!

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