Herby Pork Laab With Chile

By Colu Henry

Updated May 29, 2025

  • Linda Xiao for The New York Times. Food Stylist: Sarah Jampel.
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Total Time
35 minutes
Rating
5(2,467)
Comments
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In this take on the classic Thai dish laab (also spelled larb) moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.

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Ingredients

Yield:4 servings

  • 3 tablespoons jasmine rice

  • 1 large shallot, thinly sliced into rounds (about 1 scant cup)

  • 2 tablespoons fish sauce

  • ¼ cup lime juice from about 2 to 3 limes, plus more for serving (optional)

  • ½ teaspoon sugar

  • 1 bird’s eye chile, thinly sliced

  • ½ teaspoon red-pepper flakes, plus more to taste

  • 3 scallions, thinly sliced

  • ½ cup torn mint leaves

  • ½ cup roughly chopped cilantro, leaves and tender stems

  • 1 pound ground pork

  • Kosher salt

  • Flaky salt (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 82 milligrams cholesterol; 367 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 24 grams fat; 2 grams fiber; 780 milligrams sodium; 22 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 ½ to 2 tablespoons. Set aside and wipe out the pan.

  2. Step 2

    In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird’s eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.

  3. Step 3

    Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.

  4. Step 4

    Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.

  5. Step 5

    Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.

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Ratings

5 out of 5
2,467 user ratings
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Comments

ShadowThuy

Vietnamese food also uses rice powder, ground from toasted uncooked rice, called "thinh". You can get it in small packets in Asian markets, usually located near the spices and the various starches, like tapioca and rice flour. For crispy fried shallots,Trader Joe's sells containers of "fried onions" that tastes just like it. Saves time without foregoing taste or authenticity.

HR

While I was living in Indonesia I learned from my cook to fry dried onion flakes (the kind you find in jars in the spice section) instead of fresh shallots. This yields a toasty brown and crunchy result in seconds and is much less oily than the fresh shallots, which catch oil in all their nooks and crannies. Tastes delicious too.

Atara

Loved this recipe! The lime levels are perfect. I added chopped peanuts to it which gave it a nice crunch. Would definitely recommend doing a super fine grind on the rice. COOK THIS NOW.

ziobi

Made this last night. Delicious. The dish is really fresh and bright and yummy on a hot night! Would also be nice on a cold dark winter night. Notes and subs: I tripled the recipe, using 2 lb ground wild boar and 1 lb ground chicken Could not grind the toasted rice finer than 1/3 of a grain with my mini food processor or (useless) marble mortar, so just added the tiny amount of powder the processor created. Used barely any chile in preparation bc my elderly parents can’t handle heat anymore. Those of us who can eat spicy added sriracha and tiny slices of fresh birds eye chile at the table. Take away: The heat balances the other flavors. Didn’t have enough cilantro-subbed in some basil (genovese) There was quite a bit of liquid at the bottom of meat-mixture bowl. We spooned it on top like a sauce.

Juls

Delish! I added more cilantro and green onion. As others suggested, next time I’ll skip the powered toast rice, which created a grain

Les O

Just stellar. Made as written and wouldn’t change a thing. Yum!

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