Laab (Thai/Lao Meat Salad)
Laab (Thai/Lao Meat Salad)
Ingredients
For the Meat
- 1 pound ground pork, or ground chicken
- 1/2 teaspoon salt, or to taste
For the Toasted Rice Powder
- 3 tablespoons Thai sticky rice
For the Aromatics and Herbs
- 3 shallots, small, thinly sliced
- 2 scallions, thinly sliced
- 1/4 cup culantro, chopped (or regular cilantro)
- 1/4 cup fresh mint leaves, picked from stems
- 1/4 cup Thai basil leaves, picked from stems (optional)
- 2 cloves garlic, minced
For the Dressing
- 3 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon Thai chili flakes, or to taste
- 1 tablespoon palm sugar, finely chopped or grated
For Serving
- 4 cabbage leaves, or other fresh vegetables like cucumber slices, green beans
Instructions
- 1
Prepare the toasted rice powder: Heat a dry skillet over medium heat. Add the Thai sticky rice and toast, stirring frequently, until golden brown and fragrant, about 5-7 minutes. Remove from heat and let cool slightly. Grind the toasted rice in a mortar and pestle or a spice grinder until it forms a coarse powder. Set aside.
⏱️ 10 min
- 2
Cook the meat: In a large skillet or wok, cook the ground pork (or chicken) over medium-high heat, breaking it up with a spoon, until fully cooked through and no longer pink. Drain any excess fat. Season with 1/2 teaspoon of salt. Set aside to cool slightly.
⏱️ 8 min
- 3
Prepare the dressing: In a small bowl, whisk together the fish sauce, lime juice, Thai chili flakes, and chopped palm sugar until the sugar is dissolved.
⏱️ 3 min
- 4
Assemble the laab: In a large mixing bowl, combine the cooked ground meat, sliced shallots, sliced scallions, chopped culantro (or cilantro), mint leaves, Thai basil leaves (if using), and minced garlic.
⏱️ 5 min
- 5
Add the dressing and toasted rice powder: Pour the prepared dressing over the meat and herb mixture. Add the toasted rice powder. Toss gently but thoroughly to combine all ingredients, ensuring the dressing and rice powder are evenly distributed.
⏱️ 4 min
- 6
Taste and adjust: Taste the laab and adjust seasoning as needed. You may add more fish sauce for saltiness, lime juice for tang, chili flakes for spice, or palm sugar for sweetness, according to your preference.
⏱️ 2 min
- 7
Serve: Serve the laab immediately with fresh cabbage leaves or other fresh vegetables for wrapping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Laab (Thai/Lao Meat Salad)
Ingredients
For the Meat
- 1 pound ground pork, or ground chicken
- 1/2 teaspoon salt, or to taste
For the Toasted Rice Powder
- 3 tablespoons Thai sticky rice
For the Aromatics and Herbs
- 3 shallots, small, thinly sliced
- 2 scallions, thinly sliced
- 1/4 cup culantro, chopped (or regular cilantro)
- 1/4 cup fresh mint leaves, picked from stems
- 1/4 cup Thai basil leaves, picked from stems (optional)
- 2 cloves garlic, minced
For the Dressing
- 3 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon Thai chili flakes, or to taste
- 1 tablespoon palm sugar, finely chopped or grated
For Serving
- 4 cabbage leaves, or other fresh vegetables like cucumber slices, green beans
Instructions
- 1
Prepare the toasted rice powder: Heat a dry skillet over medium heat. Add the Thai sticky rice and toast, stirring frequently, until golden brown and fragrant, about 5-7 minutes. Remove from heat and let cool slightly. Grind the toasted rice in a mortar and pestle or a spice grinder until it forms a coarse powder. Set aside.
⏱️ 10 min - 2
Cook the meat: In a large skillet or wok, cook the ground pork (or chicken) over medium-high heat, breaking it up with a spoon, until fully cooked through and no longer pink. Drain any excess fat. Season with 1/2 teaspoon of salt. Set aside to cool slightly.
⏱️ 8 min - 3
Prepare the dressing: In a small bowl, whisk together the fish sauce, lime juice, Thai chili flakes, and chopped palm sugar until the sugar is dissolved.
⏱️ 3 min - 4
Assemble the laab: In a large mixing bowl, combine the cooked ground meat, sliced shallots, sliced scallions, chopped culantro (or cilantro), mint leaves, Thai basil leaves (if using), and minced garlic.
⏱️ 5 min - 5
Add the dressing and toasted rice powder: Pour the prepared dressing over the meat and herb mixture. Add the toasted rice powder. Toss gently but thoroughly to combine all ingredients, ensuring the dressing and rice powder are evenly distributed.
⏱️ 4 min - 6
Taste and adjust: Taste the laab and adjust seasoning as needed. You may add more fish sauce for saltiness, lime juice for tang, chili flakes for spice, or palm sugar for sweetness, according to your preference.
⏱️ 2 min - 7
Serve: Serve the laab immediately with fresh cabbage leaves or other fresh vegetables for wrapping.
⏱️ 1 min