Laab Moo — Lao Spicy Minced Pork Salad

Shopping list

• 500 g minced pork

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• 3 tbsp long-grain sticky rice — uncooked, for toasting

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• 3 piece limes — juiced

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• 3 tbsp fish sauce

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• 3 piece shallots — thinly sliced

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• 4 piece spring onions — sliced

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• 20 g fresh mint leaves

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• 20 g fresh coriander — roughly chopped

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• 2 piece red chilli — finely sliced, adjust to taste

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• 1 tsp chilli flakes

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• 100 ml chicken stock

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• 1 tsp palm sugar or soft light brown sugar

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• 1 piece Little Gem lettuce or cabbage leaves — to serve

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Step by step

1. 1

   Toast the uncooked sticky rice in a dry frying pan over medium heat, shaking the pan frequently, until the grains are golden brown and fragrant, about 5– 7 minutes. Transfer to a spice grinder or pestle and mortar and grind to a coarse powder. Set aside.

2. 2

   In a wide frying pan or wok, bring the chicken stock to a simmer over medium-high heat. Add the minced pork, breaking it up with a wooden spoon, and cook for 6– 8 minutes until the pork is cooked through and no longer pink. Drain off any excess liquid.

3. 3

   Remove the pan from the heat. Stir in the lime juice, fish sauce, palm sugar, chilli flakes, and toasted rice powder. Mix thoroughly until the pork is well coated.

4. 4

   Add the sliced shallots, spring onions, fresh chilli, mint, and coriander. Toss everything together. Taste and adjust the balance of sour (lime), salty (fish sauce), sweet (sugar), and heat (chilli) to your preference.

5. 5

   Allow the mixture to cool to room temperature. Serve the laab in a bowl alongside crisp lettuce leaves or cabbage cups for scooping, with extra fresh herbs on the side.