Laab (Thai Laab)

Ingredients

• •400 g Ground pork
• •30 g Mint
• •30 g Cilantro
• •60 ml Lime juice
• •30 ml Fish sauce
• •5 pcs Thai chilies
• •30 g Rice powder

Instructions

1. 1

   Cook sticky rice according to package instructions. Typically soak for 4+ hours and steam for 25 minutes.

   💡 Toasting the rice creates the nutty base flavor that defines laab. Watch carefully - it goes from golden to burned quickly.

2. 2

   Toast rice kernels in a dry wok until golden brown. Grind coarsely in a mortar and pestle.

   💡 Toast ground rice in dry pan for authentic texture and nutty depth.

3. 3

   Mix ground rice with ground pork, shallots, lime juice, fish sauce, and Lao Gan ma.

   💡 Toast ground rice in dry pan for authentic texture and nutty depth.

4. 4

   Taste and adjust acidity with more lime, saltiness with fish sauce, and heat with chilies.

   💡 Toast ground rice in dry pan for authentic texture and nutty depth.

5. 5

   Serve the laab with sticky rice, fresh lettuce leaves, and Thai chilies on the side.

   💡 Toast ground rice in dry pan for authentic texture and nutty depth.