Thai pork laab is a popular regional dish made with minced pork, seasonings, and fresh herbs. Full of the regular flavors of the region, laab is savory, spicy, and sour all at once. Laab recipes can vary considerably across Southeast Asia, but pork tends to be the most popular version.
In my opinion, laab is one of the best salads in the world, because it’s a salad made from meat! A popular Thai street food, laab is also an easy to make home meal, made for sharing, and a common addition to most Thai restaurant menus as well.
This Thai pork laab recipe is a version that is more often found in the Northeast part of Thailand known as Isaan, and popular in central Thailand as well. Variations of laab are incredibly popular throughout most of Southest Asia however, and there’s as much commonality between recipes as there are differences.

Besides the wonderful flavor of Thai pork laab, the dish is also popular because of how quickly and easily you can toss everything together. Laab is a popular lunch or dinner, and perfect for sharing family style as smaller plates with other dishes as well.
Jump to:
📜 What is Laab/Larb?
Commonly spelled as larb (ลาบ) both online and in restaurants, laab, larb, or laap are all usually accepted as the same dish. The “r” isn’t pronounced though, so many Thai people consider “laab” as the most correct term.
While pork laab (ลาบหมู) is one of the most popular versions, many different proteins both cooked and raw are used in this dish. As with many dishes, the name laab actually refers to the way the food is made, as in finely chopped or minced. In both Lao and Thai, the word can also mean “fortune” or “lucky”, and the dish has a history of being served at special occasions and celebrations, such as to bring good fortune for the new year.
Like numerous other dishes, such as green papaya salad, laab is generally considered to be Lao in origin. Many people even consider laab to be the national dish of Laos. Also like many products of Lao cuisine, laab moved through the Isaan region to become just as popular throughout Thailand and other areas of Southeast Asia.
🥘 Ingredients for Thai Pork Laab
As with most dishes that are popular throughout a country or entire region, ingredients for Thai pork laab, and any laab, can vary quite a bit. Other than the choice of protein, the most common ingredients include fish sauce, lime juice, shallots, herbs, dried and crushed chilis, and toasted rice powder.
Pork – As the main ingredient and protein, minced or ground pork is the star in Thai pork laab. Look for some ground pork that’s not too lean, as the fat provides flavor, and keeps it from tasting too dry.
Fish Sauce – Adds both moisture and a savory flavor.
Lime Juice – Freshly squeezed lime juice adds more moisture, acid, and a sour flavor to laab.
Chili Flakes – Known as prik bon (พริกป่น), Thai chili flakes have a stronger flavor and spice compared to the common crushed red pepper in US stores. You can usually find this in Asian markets or make your own with dried bird’s eye chilis or even chilies de arbol if that’s easier to find. Or just use crushed red pepper if that’s easiest.
Sugar – This is optional, as laab isn’t a sweet dish by any means. But just a pinch of white sugar can add a little flavor and balance to the heat and sourness if you like. Unlike typical Thai dishes, use white sugar instead of palm or brown here.
Toasted Rice Powder – While you can buy this, it’s simple to just make at home. Known as khao kua (ข้าวคั่ว), it’s simply glutinous (sticky) rice that is toasted and ground into a powder. You can also make it with jasmine rice if you wish. The ingredient adds a slightly nutty flavor and texture.
Onions – Shallots are preferred here, but Thai shallots are a bit stronger in flavor and the size of a large grape compared to others. If using regular shallots, use one small or medium one, or some red onion instead. You will also use green onions (spring onions/scallions) which are added at the end with the herbs.
Herbs – The most common herbs added are a good bit of mint and some coriander (cilantro). If you absolutely cannot stand cilantro, you can replace it with some Thai basil or parsley, but it does change the overall flavor.
Culantro – Also an herb, I mention this separately because its optional and can be harder to source. Even my regular international markets don’t always have it stocked. Also called long coriander, sawtooth coriander, and a bunch of other names, the flavor is similar but stronger to coriander (cilantro).
🔪 How to Make Thai Laab Moo
As mentioned before, Thai pork laab is a simple dish to make and comes together quickly once you get started. If making your own toasted rice powder, start with that.
Add the glutinous (sticky) rice to a dry skillet or wok over medium low heat. Toast, stirring often, until it starts to turn from a golden brown into a dark brown and smells like popcorn, about 10-12 minutes. Remove from the heat immediately to stop the cooking and allow it to cool a bit, then crush it into a powder with a mortar & pestle or a spice grinder.
Thinly slice the shallot, chop the green onions, and coarsely chop or tear the mint, coriander (cilantro), and culantro (if using) leaves and set everything aside.
In a medium saucepan or pot or deep skillet add the pork and cook over medium heat without any oil. Break up the meat and cook until no pink spots remain. If you prefer a wetter laab, you can add a few tablespoons of water to the pork as its cooking.
From here you can transfer the cooked pork to a mixing bowl, or just leave it in the pot, remove from the heat, and add everything there for a one pot meal. Starting with the fish sauce, lime juice, chili flakes, and toasted rice powder, add them all and stir thoroughly to combine.
Now add the shallot, green onion, mint, coriander, and culantro and stir again to combine all the ingredients. Place in a large serving bowl if serving family style, or into separate dishes for individual meal portions. Laab is typically served warm or at room temperature.
Optional – Typically once the pork is cooked, the ingredients are added and mixed in off the heat and then served. Personally, I like to continue cooking it just a bit more. Once the pork is almost done, I add the ingredients as above, including the shallots, and stir to combine, while continuing to cook another 3-4 minutes, then add the green onions and herbs and cook another 1-2 minutes before removing from the heat.
This isn’t traditional and completely down to personal preference. I like this method because it gives a little more time for the seasoning to infuse with the meat and sweats the shallots down just a bit instead of having the raw bite of onion.
📖 Laab / Larb Variations
While a few ingredients here and there can be changed for laab, a number of these variations are completely different dishes. I just wanted to mention a couple of popular versions here.
Proteins – While pork is quite popular in laab, other versions may contain chicken, duck, beef, fish, shrimp, tofu, or mushrooms. Some beef versions of laab only contain offal and may include bile as well.
Raw Laab – Known as laab diip, some versions of laab are prepared with raw beef, pork, or fish. The raw beef version is popular in some regions, and usually includes beef offal, bile, and blood in the ingredients. I do NOT recommend making these at home unless you know what you’re doing and can be assured of the freshness and quality of the ingredients.
Northern Thai Laab – Also called laab kua, this is the style of laab served in Northern Thailand. Made like the raw laab mentioned above, this version is finished off as a stir-fry to cook the meat. Usually made with a laab spice blend, prik laab, it contains many more seasonings than standard laab. Most of the other ingredients remain the same, with the possible addition of lemongrass and galangal. The seasoning is mixed into the pork and is stir-fried along with the vegetables until cooked, then mixed with the fresh herbs off the heat.
Nam Tok – This is a different dish altogether, and in central Thailand its more like a spicy soup. In Isaan and Laos, it is more like laab but made with bite-sized pieces of barbecued meats cooked again in stock to create a sauce.
🥗 What to Serve with Thai Pork Laab
The most common things found served alongside laab include sticky rice and raw vegetables like cucumber, long beans, Thai eggplant, etc. It may also be served with more lime wedges, chili flakes, and fresh herbs as condiments. Pork rinds are also popular.
Some other popular additions include lettuce leaves so you can eat laab / larb as a lettuce wrap, or just use the lettuce as a vessel like a cracker. It may also be accompanied with green papaya salad.
Thai pork laab, and other laabs, are popular served family style as well, from a single serving bowl. Each person will have their own dish of sticky rice, and it is mostly eaten with your hands, scooping up the laab with a chunk of sticky rice.
As a meal, this Thai pork laab recipe should make two decent bowls for a meal. If served as small plates or family style, this should be enough for four people, maybe more depending on how many dishes you’re serving alongside it.
❄️ Storing Thai Pork Laab
Once cooled, laab can be placed in an airtight container and stored in the refrigerated for 3-4 days. While the flavors will continue to deepen while it is stored, the herbs will darken and wilt. The flavor shouldn’t be affected though.
If you plan on making this ahead, or plan to have leftovers, I suggest waiting until serving to add the fresh herbs. It can be eaten cold, but I prefer to heat leftovers in a pan until at least warmed though.
📋 Recipe
Thai Pork Laab (ลาบหมู Laab Moo)
Ingredients
- 1 tablespoon sticky rice, uncooked
- 1 pound ground pork
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice, with extra limes for serving
- 1-2 teaspoons chili flakes, see note
- ¼ teaspoon white sugar, optional
- 1 medium shallot, sliced thin
- 2 green onions, chopped
- 20 sprigs fresh mint
- 5-6 sprigs fresh coriander, cilantro
- 5-6 leaves fresh culantro, optional
Directions
- Add 1 heaping tablespoon of glutinous (sticky) rice to a dry skillet or wok over medium low heat. Toast, stirring often, until it starts to turn from a golden brown into a dark brown and smells like popcorn, about 10-12 minutes. Remove from the heat immediately to stop the cooking and allow it to cool a bit, then crush it into a powder with a mortar & pestle or a spice grinder.
- Thinly slice the shallot, chop the green onions, and coarsely chop or tear the mint, coriander (cilantro), and culantro (if using) leaves and set everything aside.
- In a medium saucepan or pot or deep skillet add 1-pound ground pork and cook over medium heat without any oil. Break up the meat and cook until no pink spots remain. If you prefer a wetter laab, you can add a few tablespoons of water to the pork as its cooking.
- From here you can transfer the cooked pork to a mixing bowl, or just leave it in the pot, remove from the heat, and add everything there for a one pot meal. Starting with 2 tablespoons fish sauce, 2 tablespoons lime juice, 1-2 teaspoons chili flakes, and 1 tablespoon of toasted rice powder, add them all and stir thoroughly to combine.
- Now add the shallot, green onion, mint, coriander, and culantro and stir again to combine all the ingredients. Place in a large serving bowl if serving family style, or into separate dishes for individual meal portions. Laab is typically served warm or at room temperature.
- Optional – Typically once the pork is cooked, the ingredients are added and mixed in off the heat and then served. Personally, I like to continue cooking it just a bit more. Once the pork is almost done, I add the ingredients as above, including the shallots, and stir to combine, while continuing to cook another 3-4 minutes, then add the green onions and herbs and cook another 1-2 minutes before removing from the heat.
- This isn’t traditional and completely down to personal preference. I like this method because it gives a little more time for the seasoning to infuse with the meat and sweats the shallots down just a bit instead of having the raw bite of onion.
Comments
No Comments