Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Lap Mu (Ground Pork Salad) ลาบหมู

Recipe from: Real Thai: The Best of Thailand's Regional Cooking prepared by Nancie McDermott, San Francisco: Chronicle Books. 1992. p.126. Some adjustments made by Samart Srijumnong


Click on picture to enlarge (Photograph by Clay Irving)
The picture to the left is Laab Moo at a the Lek restaurant in Koh Samui, Thailand. After a few days of eating "farang-style "Thai food" on the strip in Chaweng Beach, I was craving authentic Thai food. We had a discussion with a security guard and cab driver at the resort — We asked them where they would go for dinner — The cab driver took us to Lek Restaurant. It was the real thing!

I ordered larb moo "spicy", but I think the staff in the restaurant were afraid to hurt me. I was served the larb with prik pon served on the side, to taste.


Click on picture to enlarge (Photograph by Clay Irving)
Eoy wasn't afraid. She took the liberty of spicing the larb with prik pon.
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Click on picture to enlarge (Photograph by Clay Irving)
The larb was served with fresh vegetables, cucumber, wing beans, long beans, and "cham-wuan" (this is what Eoy called the leaves). I wrapped the larb moo in the leaves.

1 cup chicken stock
½ cup pound coarsely ground pork (beef or chicken)
½ cup coarsely chopped shallot (hawn daeng)
3 tablespoons finely chopped green onion
2 tablespoons coarsely chopped fresh cilantro (phak chi)
A handful of fresh mint leaves
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons roasted rice powder
1 tablespoon coarsely ground dried red chilli (or hot green pepper)
½ teaspoon sugar (option)
A few lettuce leaves (or Chinese cabbage)
2 wedges green cabbage
6 green beans, trimmed and halved crosswise

In a small saucepan over high heat, bring the stock to a boil. Add the meat and cook for 1 to 2 minutes, tossing often with a large spoon to break up the meat and cook it to fairly evenly. When the meat is cooked, remove the pan from the heat.

Using a slotted spoon, transfer the meat to a medium bowl, leaving most the of the liquid behind. Stir in the shallot, green onion, cilantro, and most of the mint, reserving a few leaves for a garnish. Add the lime juice, fish sauce, rice powder, chilli, and sugar (if preferred); stir to combine everything well. Taste and adjust seasoning as needed for a pleasing balance of sour, salty, and hot.

Line a serving platter with lettuce leaves and mound meat mixture in the center. Garnish with the cabbage, green bean, and mint. Serve at once.


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