It can be. Adjust the amount of fresh chilies and chili flakes to your heat tolerance.

Is laab moo gluten-free?

Yes, as long as your fish sauce is gluten-free.

Can I serve laab moo as lettuce wraps?

Absolutely. Lettuce leaves are a popular way to enjoy larb, especially for lighter meals.

Authentic Laab Moo (Isaan-Style Thai Pork Larb)

Name: Authentic Laab Moo (Isaan-Style Thai Pork Larb)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 1 lb ground pork; 1/3 cup water (use up to 1/2 cup if you prefer it more saucy); 1/3 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; 1/3 cup culantro (sawtooth coriander), chopped; 1/3 cup fresh mint leaves, roughly chopped

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

Scale

1 lb ground pork
1/3 cup water (use up to 1/2 cup if you prefer it more saucy)
1/3 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
1/3 cup culantro (sawtooth coriander), chopped
1/3 cup fresh mint leaves, roughly chopped

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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