Thai Minced Pork Herb Salad in Lettuce Cups (Laab Moo)
A fresh and zesty Thai salad featuring seasoned ground pork mixed with aromatic herbs and served in crisp lettuce cups. The combination of fish sauce, lime juice, and red pepper flakes creates the signature tangy-spicy flavor profile that makes laab so popular. Perfect as a light lunch or appetizer, this dish balances rich pork with cooling herbs and lettuce for a satisfying yet refreshing meal.
Ingredients
Instructions
- 1
Heat non-stick pan or skillet over medium heat and add oil
- 2
When oil shimmers, add pork and salt and saute until cooked through
- 3
Turn off burner and drain any excess liquid from pan
- 4
Combine cooked pork with green onions, cilantro, mint, fish sauce, lime juice and red pepper flakes
- 5
Season with salt, pepper, and additional lime juice or red pepper flakes to taste
- 6
Serve pork mixture in lettuce cups
Tips
Drain excess liquid from cooked pork to prevent watery salad
Adjust lime juice and red pepper flakes gradually to achieve desired tang and heat
Use fresh herbs for best flavor and avoid wilted greens
Good to Know
refrigerate up to 2 days, store pork mixture and lettuce separately
cook pork up to 1 day ahead, add herbs and seasonings just before serving
serve immediately in lettuce cups with mango smoothie on the side
Common Mistakes
do not overcook pork to avoid dryness
drain cooking liquid to avoid watery texture
Substitutions
FAQ
Can I make this without fish sauce?
Yes, substitute with soy sauce but the authentic umami flavor will be milder. Add a pinch of salt to compensate.
How long does leftover laab keep?
Store the pork mixture refrigerated for up to 2 days. Keep lettuce cups separate and assemble just before eating.
Can I use other ground meats?
Absolutely. Ground chicken, turkey, or beef work well. Adjust cooking time based on the meat's fat content.