Excellent. Served with Jasmine white rice. Double the recipe like i did. The only modification was to use half of the kosher salt. Start with half and taste after adding the fish sauce. U ll most likely see extra salt is not needed. Remember Kosher salt is less salty than table salt so use Kosher. Could not find kamir leaves; i replaced them with Thai basil leaves. I cant wait to make it again next time i invite people invite over; but this time i wilk 4x the recipe. Excellent!!!!!! Also, youncan easily skip the thai chiles if u dont like hot spicy food, but i myseld dont find thai chile that spicy. O)
Laab (Thai Minced Pork Salad)
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City, and was published along with Naomi Duguid's article in our 150th issue.
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Credit: Penny de los Santos
INGREDIENTS
⅓ cup canola oil3 tbsp. mashed garlic
4 red Thai chiles, stemmed and minced
10 oz. ground pork
1 tsp. crushed red chile flakes
1 tsp. Chinese five-spice powder
1 tsp. freshly grated nutmeg
1 tsp. kosher salt
¼ tsp. ground black pepper
¼ tsp. ground coriander
¼ tsp. ground cardamom
2 tbsp. minced mint, plus more to garnish
1 tbsp. minced scallions, plus more to garnish
1 tbsp. minced cilantro, plus more to garnish
2 tsp. fish sauce
Thinly sliced kaffir lime leaves, lemongrass, shallots, cucumbers, and cherry tomatoes to garnish
INSTRUCTIONS
1. Heat oil in a 12" skillet over medium heat. Add garlic and chiles, and cook, stirring, until fragrant, about 2 minutes. Add pork, chile flakes, five-spice, nutmeg, salt, pepper, coriander, and cardamom, and cook, stirring, until pork is browned, about 2 minutes. Stir in mint, scallions, cilantro, and fish sauce, and cook until pork is done, about 4 minutes.2. Transfer to a large serving bowl, and top with scallions, cilantro, kaffir leaves, lemongrass, shallots, mint, cilantro, cucumbers, and tomatoes. Serve at room temperature.
See all 150 classic recipes featured in our 150th issue »
VIDEO: Hong Thaimee Makes Laab »
Ratings & Reviews (4)
One more thing, 2 tbsp oil not 1/3 cup (about 5 tbsp) is more than enough for this recipe. If you double recipe, use 4 tbsp.
The description talks about "minced meat lightly poached in broth", but I don't see anything like that in the recipe? What am I missing?
This is actaully Thai Northern style Laab. Northeastern style, which is close to Laos, doesn't require this much ingredients other than lime juice, fish sauce, roasted rice powder, kaffir lime leaves or mint leaves and spice it up with red crushed chili. Instead ofcooking ground meat with oil, you can just cook it with a little bit of water, lime juice&fish sauce or anything that doesn't make the meat stick to the pan.
Laab (Thai Minced Pork Salad)
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