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Mingkwan Family Laab Muu

Submitted by:

Pia Mingkwan



Country of Origin:


Cook time:

45 minutes




1 thin slice galangal
1 tablespoon uncooked Jasmine rice
1 pound ground pork
1/2 cup minced shallot or red onion
1/4 cup (more to taste) lime juice
1/4 cup (more to taste) fish sauce
1 tablespoon palm sugar (can use brown sugar)
4 tablespoons chopped cilantro
4 tablespoons chopped green onion
4 tablespoons chopped mint leaves
2 teaspoons (more to taste) chili flakes
2 teaspoons minced fresh chilies (preferably Bird's eye chilies)
1 head lettuce or cabbage or long beans on the side


1. Roast galangal and rice in a dry pan over medium heat until light brown and fragrant, about 7 to 10 minutes. Let cool.
2. Grind in a mortar or food processor until roughly ground.
3. Cook pork with 1/8 cup of water in a pot over medium heat until cooked. Drain most of the liquid when done.
Note: Complete this step 10 minutes before serving.
4. Stir galangal-rice mixture (a little at a time), shallot, lime juice, fish sauce, and sugar into pork.
5. Mix thoroughly and then add cilantro, green onion, mint, chili flakes, and fresh chilies.
6. Season to taste with more lime juice and fish sauce.
7. Serve with fresh vegetables—such as lettuce, cabbage, and long beans.

What makes this recipe special?

This is a recipe that my dad has made my whole life. It's traditionally from Northern Thailand and should be eaten with sticky rice. It's not something that is usually written down, just general family and cultural knowledge. It's delicious and good for sharing, like most Thai food!