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Laos: Laab / Larb

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Ingredients

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20 oz ground pork
4 shallots thinly sliced
1 Tbsp peanut oil or oil of choice
2 cloves minced garlic
1 small bunch cilantro
4 green onions thinly sliced
7-10 kaffir lime leaves sliced into ribbons
1 small bunch fresh mint
thumb sized piece galangal minced or grated
thumb sized piece ginger minced or grated
1 stalk lemongrass trimmed and thinly sliced
3-4 Thai bird chili peppers You can also use another variety of chili pepper if these prove difficult to find.
3-4 Tbsp fish sauce divided
1 large lime juiced
1 tsp brown sugar
3 Tbsp toasted rice powder I 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.

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Laos: Laab / Larb

Laotian Minced Meat Salad

All sorts of meats can be used to make laab including beef, pork, chicken, duck, fish - I've even had an alligator version!

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Ingredients

Directions

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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

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

Serve with lettuce wraps. You can also serve with white rice, if desired.

Johanna

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