Laab Moo is a classic Isaan Thai meat salad made with ground pork, fresh herbs, lime juice, fish sauce, and toasted rice powder. This authentic Isaan-style version uses Pla Ra, a fermented fish sauce for added umami flavors!
This spicy pork salad is savory, spicy, nutty, and bright with fresh lime. Laab is a classic Isaan food from Northeastern Thailand, especially good with sticky rice and served as part of a family-style Thai meal. Simple ingredients with so much flavor.
For more laab recipes, try my Laab Gai (chicken), Laab Nuea (beef), vegan tofu laab, or mushroom laab.
Jump to:
- What Is Laab Moo?
- Why Pork Is the Most Traditional Larb
- Key Ingredients for Isaan Pork Larb
- Tip: Adjust the Water to Your Taste!
- How to Make Laab Moo (Step by Step)
- Kitchen Tips!
- How Laab Moo Is Traditionally Eaten
- Variations on Laab
- Storage Tips
- More Isaan Recipes to Try
- Frequently Asked Questions
- Related
- Authentic Laab Moo (Isaan-Style Thai Pork Larb)
- Hi there, I’m Suwanee!
What Is Laab Moo?
Laab Moo (also spelled larb moo or laap moo) is a traditional Thai salad made from minced meat, usually pork, seasoned with lime juice, fish sauce, chilies, and coarse powder toasted rice (khao khua). It’s one of the most well-known Thai meat salads from Northeastern Thailand and closely tied to Lao food traditions.
Unlike leafy Western salads, laab, like many isaan food dishes, is served warm or at room temperature. The meat mixture is gently cooked, then tossed in a mixing bowl with herbs and seasonings, creating bold, savory flavor with a lightly crunchy texture from toasted rice.
Why Pork Is the Most Traditional Larb
Ground pork is the most common ground meat used for larb at home. It cooks quickly, absorbs seasoning easily, and pairs naturally with toasted rice powder, chilies, and herbs.
This version uses a gentle water-cooking method instead of browning, keeping the pork tender while letting the umami flavors and herbs stand out.
Key Ingredients for Isaan Pork Larb
These ingredients appear again and again in everyday Isaan cooking and many classic Thai recipes.
- Ground pork. The base of this dish
- Water. Used to add to the raw pork to cook.
- Fish sauce. Savory and salty, key to umami
- Pla Ra. A fermented fish sauce, it's different than regular fish sauce. Find these at the Asian markets in the sauces isle.
- MSG. Adds umami flavor boost. Skip if you prefer not to use it.
- Fresh lime juice. Adds brightness and balance
- Toasted rice powder (khao khua). A nutty, aromatic coarse powder that adds texture
- Fresh Thai herbs. Mint, green onion, shallot, and sawtooth coriander or cilantro
- Chilies Flakes or Prik Bon. Use dried chilies for intense heat, adjusted to taste
- Optional but traditional additions include pla ra and a small pinch of MSG, both used carefully to deepen flavor rather than overpower it.
Tip: Adjust the Water to Your Taste!
Isaan-style laab can be drier or more saucy depending on who’s cooking. I like my Isaan laab more juicy so I can mob up the flavors with my rolled-up sticky rice! If you prefer it drier, simply use less water when cooking the ground pork. The flavor stays bold either way. This is one of those dishes you adjust to your own taste, just like it’s done at home.
How to Make Laab Moo (Step by Step)
- Cook the pork. Add the ground pork and water to a pot over medium heat. Stir gently, breaking up the ground meat until just cooked through. The goal is tender meat, not browning. Let it cool while prepping the other ingredients.
- Build the base. Transfer the pork to a mixing bowl while still warm. (or use the same pot your used to cook the meat- less dishes!). Add shallots, green onions, culantro, and chilies so the heat releases their aroma.
- Season and mix. Add fish sauce, Pla Ra, MSG, lime juice, chili flakes, and toasted rice powder. Mix gently until the meat mixture is evenly coated and fragrant.
- Taste and adjust. Add mint leaves last then balance the salad with more lime, fish sauce, or rice powder as needed. The final dish should be bright, savory, and full of bold flavors.
Kitchen Tips!
- A small pinch of MSG is optional and traditionally used for balance. Learn more about MSG in Thai cooking here.
- This Isaan version include pla ra, a fermented fish sauce that adds depth and funk when used carefully.
- If you prefer not to use MSG, a small amount of sugar can help round out the flavors. Adjust as needed to taste.
- If pla ra isn’t available, add a little extra fish sauce instead. Start small and season gradually.
- Water: For a drier laab moo, use less water when cooking the pork. You can always add a bit more as it cooks. Keep in mind the meat will release liquid as it cooks, so go slowly.
- Chilies: Fresh chilies, chili flakes, or a mix of both all work well. Adjust to taste, always.
How Laab Moo Is Traditionally Eaten
Laab moo is served with sticky rice, fresh vegetables, and other dishes rather than eaten alone. Common sides include cabbage, leafy lettuce, long beans, cucumber, and lime wedges for squeezing at the table.
It’s often part of a larger spread of Thai food, shared family-style, with everyone adjusting spice and acidity to their taste.
Variations on Laab
Larb can be made with many different proteins, but each version follows the same core balance of fresh herbs, lime juice, fish sauce, chilies, and toasted rice powder.
- Laab Gai – Made with ground chicken for a lighter, leaner version
- Beef Laab – Made using the traditional khua technique, ground beef cooked gently in a pan with a little water
- Vegetarian Laab – Made with mushrooms (Laab Het) or tofu (Vegan Laab) in place of meat
- Bamboo shoot salad (Soop Nor Mai), a bamboo version of laab
- Duck Laab – Rich and more intense, typically served extra spicy
Storage Tips
Laab moo is best eaten fresh. If needed, store leftovers in an airtight container in the refrigerator for up to one day. The herbs will soften over time, but the flavor will remain bold.
More Isaan Recipes to Try
If you enjoyed this laab moo recipe, you may also like:
- Sai Krok Isaan (Isaan Sausage)
- Som Tum Isaan (Green Papaya Salad)
- Thai Sticky Rice (Traditional Method)
- Crying Tiger Steak with Nam Jim Jaew sauce
- Gaeng Om Gai, an herb-forward Isaan chicken soup
Frequently Asked Questions
It can be. Adjust the amount of fresh chilies and chili flakes to your heat tolerance.
Yes, as long as your fish sauce is gluten-free.
Absolutely. Lettuce leaves are a popular way to enjoy larb, especially for lighter meals.
Related
Looking for other Isaan recipes like this? Try these:
Authentic Laab Moo (Isaan-Style Thai Pork Larb)
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
- Diet: Gluten Free
Description
Laab Moo is a classic Isaan Thai meat salad made with ground pork, fresh herbs, lime juice, fish sauce, and toasted rice powder. This spicy pork salad is bold, savory, and aromatic, with nutty flavors and bright acidity, meant to be eaten with sticky rice and shared as part of a family-style meal.
Ingredients
- 1 lb ground pork
- ⅓ cup water (use up to ½ cup if you prefer it more saucy)
- ⅓ cup sliced shallots
- 2 tablespoons fish sauce
- 1.5 tablespoons fermented fish sauce (pla ra) (optional)
- 2-2.5 tablespoons fresh lime juice
- 2 stalks green onion, sliced
- 2 to 3 tablespoons toasted rice powder (khao khua).
- 1 tablespoon, dried chilies flakes (Adjust to taste)
- 1 teaspoon MSG (optional) or substitute sugar, to taste
- ⅓ cup culantro (sawtooth coriander), chopped
- ⅓ cup fresh mint leaves, roughly chopped
Instructions
- Cook the pork. Add the ground pork and water to a pot over medium heat. Stir gently, breaking up the ground meat until just cooked through. The goal is tender meat, not browning. Let it cool while prepping the other ingredients.
- Build the base. Transfer the pork to a mixing bowl while still warm. (or use the same pot your used to cook the meat- less dishes!). Add shallots, green onions, culantro, and chilies so the heat releases their aroma.
- Season and mix. Add fish sauce, Pla Ra, MSG, lime juice, chili flakes, and toasted rice powder. Mix gently until the meat mixture is evenly coated and fragrant.
- Taste and adjust. Add mint leaves last then balance the salad with more lime, fish sauce, or rice powder as needed. The final dish should be bright, savory, and full of bold flavors.
Notes
- A small pinch of MSG is optional and traditionally used for balance. Learn more about MSG in Thai cooking here.
- This Isaan version include pla ra, a fermented fish sauce that adds depth and funk when used carefully.
- If you prefer not to use MSG, a small amount of sugar can help round out the flavors. Adjust as needed to taste.
- If pla ra isn’t available, add a little extra fish sauce instead. Start small and season gradually.
- Water: For a drier laab moo, use less water when cooking the pork. You can always add a bit more as it cooks. Keep in mind the meat will release liquid as it cooks, so go slowly.
- Chilies: Fresh chilies, chili flakes, or a mix of both all work well. Adjust to taste, always.
- Prep Time: 10
- Cook Time: 10
- Category: Isaan food
- Method: stove top
- Cuisine: Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Tammy says
This was easy to put together. The extra juice was not what we expected but welcomed! It was perfect.