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Larb Moo (ລາບໝູ) – Lao Pork Salad with Padaek
Larb is considered the national dish of Laos and appears on every table at festivals. For larb moo, you cook ground pork in a little water with galangal and padaek, the Lao fish sauce with pieces of fish. Lime juice, toasted chili powder and freshly ground toasted rice make the salad sour, hot and nutty. Plenty of mint brings freshness. You eat larb lukewarm with sticky rice by hand and crunchy raw vegetables.
Larb Moo (ລາບໝູ) – Lao Pork Salad with Padaek
Laura Chen
4
15 minutes
20 minutes
410
Lao
Main course
Larb Moo is the Lao minced pork salad with padaek, galangal, toasted sticky rice and plenty of mint. The Thai laab version usually comes without padaek and often with sugar. In Laos you eat larb with sticky rice by hand and raw vegetables such as cabbage and yardlong beans.
Ingredients
- 500 g ground pork
- 60 ml water
- 3 tbsp raw sticky rice
- 2 cm galangal (Thai ginger), very finely chopped
- 1 tbsp padaek (Lao fermented fish sauce with pieces of fish)
- 1 tbsp fish sauce
- 4 tbsp lime juice
- 2 tsp toasted chili powder
- 3 shallots, in thin rings
- 3 scallions, sliced into rings
- 20 g mint, leaves picked
- 15 g cilantro, roughly chopped
To serve:
- 300 g white cabbage, in wedges
- 4 yardlong beans (long green beans), in 8 cm pieces
- 1 cucumber, in sticks
- Steamed sticky rice, to taste
Instructions
- Toast the raw sticky rice in a dry pan over medium heat for 8 to 10 minutes, until golden brown and nutty. Let it cool and grind it coarsely in a mortar.
- Heat the water in a pan, add the ground pork and galangal and cook for 6 minutes, breaking it up, until no pink is left.
- Stir in the padaek and simmer for 1 minute. Some liquid should remain in the pan.
- Take the pan off the heat and let the meat cool for 3 minutes. Mix in the lime juice, fish sauce, chili powder and shallots.
- Just before serving, fold in the rice powder, mint, cilantro and scallions. Taste: sour, salty and hot should balance.
- Plate the larb with cabbage, yardlong beans, cucumber and sticky rice.
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