$, Fast, Low Carb, PorkKylie Thompson

Laab Moo – A Delicious Spicy Thai Pork Salad

$, Fast, Low Carb, PorkKylie Thompson
Laab Moo – A Delicious Spicy Thai Pork Salad

Recipe Adapted From Temple of Thai.

This spicy Thai pork salad is to die for. Aromatic with ground pork that has been fried until it has nice, caramelized edges and served with fresh, bright vegetables and herbs. Control the heat by adding fewer or more Thai chili peppers, or, use red chili flakes. Note: The authentic version of Laab Moo calls for toasted sticky rice, but because I am being carb-conscious, I've decided to omit. Feel free to add as you please! The link above will explain exactly how to make it!

For the purpose of meal prepping, I recommend using mini cucumbers which you can cut up as you use them instead of buying a big one and trying to keep it fresh after you've cut it!


Serves: 6

Cost: $

Skill Level: Easy

Time to Make: 35 minutes


2 pounds ground pork

3-4 shallots

3 Thai chili peppers

3 garlic cloves

1 tablespoon good quality fish sauce

1 teaspoon sugar

2 limes

6 mini cucumbers (You only need one for the recipe, the rest will be used throughout the week)

1 bunch of mint

5 scallions

1 container of butterhead lettuce (or a lettuce/leafy green of your preference!)

1/2 cup peanuts

Salt and pepper to taste


Prep Ingredients: Mince the garlic, scallions, and Thai chili peppers and set aside. Thinly slice the shallots lengthwise Pluck off about 20 mint leaves and set aside the rest of the bunch for garnish and meal prepping. Thinly slice one mini cucumber. Tear the lettuce into large leaves. Juice one lime. Slice the other lime into wedges. Roughly chop the peanuts.

Heat a skillet over medium high until very hot, add the pork, breaking it up with a wooden spoon. Cook for 15 minutes, stirring regularly. The pork should begin caramelizing in spots, turning dark brown around the edges.

Add the fish sauce, sugar, and lime juice the skillet, scraping off any brown bits on the bottom of the pan. Stir to coat everything in the sauce.

Add the shallots, garlic, Thai chili peppers, and scallions to the skillet and cook, stirring regularly until the shallots begin to soften, about 5-7 minutes. Remove from heat.

To serve: Divide the pork between plates. Arrange lettuce leaves, cucumber slices, and fresh stems of mint around the pork. Garnish with a few lime wedges and the crushed peanuts. Enjoy!

For meal-prepping: If you plan on heating up the pork, make sure you keep the fresh vegetables in a plastic bag. Top the pork with crushed peanuts. If you will be eating it cold, use a container with a divider to separate the pork and fresh vegetables.

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!