Ingredients
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20 oz ground pork
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4 shallotsthinly sliced
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1 Tbsp peanut oilor oil of choice
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2 cloves minced garlic
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1 small bunch cilantro
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4 green onionsthinly sliced
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7-10 kaffir lime leavessliced into ribbons
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1 small bunch fresh mint
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thumb sized piece galangalminced or grated
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thumb sized piece gingerminced or grated
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1 stalk lemongrasstrimmed and thinly sliced
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3-4 Thai bird chili peppersYou can also use another variety of chili pepper if these prove difficult to find.
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3-4 Tbsp fish saucedivided
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1 large limejuiced
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1 tsp brown sugar
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3 Tbsp toasted rice powderI ordered this online, but you can also find it at some Asian markets or make it at home by toasting a couple tablespoons of Jasmine or sticky rice in a dry skillet, stirring often, until golden brown. Then crush using a mortar and pestle or the bottom of a heavy skillet until it becomes a powder.
Directions
Laab – sometimes spelled larb, but pronounced without the ‘r’ – is said to be the national dish of Laos. It’s also common in Northeast Thailand. All sorts of meats can be used to make laab including beef, pork, chicken, duck, fish – I’ve even had an alligator version from the “jungle menu” at Thip Khao. The word is said to come from an older word that means “to chop finely,” and that’s exactly how the meat is served. Spices and herbs feature strongly into this dish, including kaffir lime, lemon grass, galangal, ginger, mint, green onions and chili peppers. These are many of the same ingredients as the Cambodian Fish Amok we enjoyed a few weeks back, and I was eager to put the leftovers to use. Toasted rice powder is used to give the dish a fantastic crunch – you can make this at home and may be able to find it at your local Asian grocer, but I bought it on Amazon.
Laab is often served with lettuce wraps, and may also be accompanied by fresh vegetables and sticky rice. I was really happy with how similarly this came out to the versions I’ve enjoyed from our local Laotian restaurant!
Recipe source: All About Cuisines (website)
Steps
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1
Done
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Heat one tablespoon of oil in a large frying pan, then add thinly shallots, two of the chili peppers and minced garlic. Depending on the heat of the peppers you're using and your preference for spice, you can decide whether to remove the seeds from some or all of the peppers. |
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2
Done
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After 3-5 minutes, add the pork, sugar, and 1 Tbsp fish sauce. Once the pork is cooked through, transfer to a bowl and let it cool slightly. |
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3
Done
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Meanwhile, prepare the remaining ingredients (slice/chop/mince/grate, according to instructions within ingredient list). To the bowl with the pork, add in the toasted rice powder, herbs and spices, remaining fish sauce and lime juice. |
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4
Done
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Serve with lettuce wraps. You can also serve with white rice, if desired. |
