Entree: Thailand – Northern Thailand – ลาบเมือง ➤ Laap Muang (Northern Thai seasoned minced pork salad with toasted rice, lime, fish sauce, chilies and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) neutral vegetable oil
- 3 cloves (approx. 5/16 oz (9 g)) garlic, minced
- 2–4 bird's eye chilies, finely chopped (adjust to heat preference)
- 3 shallots, thinly sliced (about 3 oz (85 g))
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) freshly squeezed lime juice
- 1 tsp (4 g) palm sugar or light brown sugar
- 2 tbsp (20 g) toasted rice powder (khao khua)
- 1/2 cup (120 ml) (packed, about 0.53 oz (15 g)) fresh mint leaves
- 1/2 cup (120 ml) (packed, about 0.53 oz (15 g)) cilantro leaves
- 3 spring onions, thinly sliced (about 2 oz (60 g))
- Lettuce leaves or sticky rice, to serve

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) neutral vegetable oil
- 3 cloves (approx. 9 g) garlic, minced
- 2–4 bird's eye chilies, finely chopped (adjust to heat preference)
- 3 shallots, thinly sliced (about 3 oz / 85 g)
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) freshly squeezed lime juice
- 1 tsp (4 g) palm sugar or light brown sugar
- 2 tbsp (20 g) toasted rice powder (khao khua)
- 1/2 cup (packed, about 15 g) fresh mint leaves
- 1/2 cup (packed, about 15 g) cilantro leaves
- 3 spring onions, thinly sliced (about 2 oz / 60 g)
- Lettuce leaves or sticky rice, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If you do not have toasted rice powder, toast 1/3 cup (80 ml) glutinous rice in a dry skillet over medium heat until golden and aromatic, then grind to a coarse powder and measure 2 tbsp (30 ml) for the recipe.
2. Heat the oil in a skillet over medium-high heat. Add minced garlic and chopped chilies and sauté briefly until fragrant, about 30 seconds.
3. Add the ground pork and cook, breaking it up with a spoon, until just cooked through and no longer pink, about 6–8 minutes; drain any excess liquid if needed.
4. Remove the pan from heat and immediately stir in fish sauce, lime juice, and palm sugar; taste and adjust seasoning to balance salty, sour and sweet.
5. Fold in the thinly sliced shallots, toasted rice powder, mint, cilantro, and spring onions until well combined.
6. Transfer to a serving plate and serve warm or at room temperature with lettuce leaves or sticky rice for wrapping.

1. If you do not have toasted rice powder, toast 1/3 cup glutinous rice in a dry skillet over medium heat until golden and aromatic, then grind to a coarse powder and measure 2 tbsp for the recipe.
2. Heat the oil in a skillet over medium-high heat. Add minced garlic and chopped chilies and sauté briefly until fragrant, about 30 seconds.
3. Add the ground pork and cook, breaking it up with a spoon, until just cooked through and no longer pink, about 6–8 minutes; drain any excess liquid if needed.
4. Remove the pan from heat and immediately stir in fish sauce, lime juice, and palm sugar; taste and adjust seasoning to balance salty, sour and sweet.
5. Fold in the thinly sliced shallots, toasted rice powder, mint, cilantro, and spring onions until well combined.
6. Transfer to a serving plate and serve warm or at room temperature with lettuce leaves or sticky rice for wrapping.