Laab
Laotian Herbed Ground Meat
Laab, Laapor Larb - the differences in spelling are due to the difficulty of conveying the Lao sounds into English -, is a dish of ground meat and fresh herbs
considered to be Lao's national dish, though versions of it are eaten in northern Thailand, where Lao people migrated. Traditionally, it's made with ground water buffalo, though any type of meat or meat substitute can be used.
I made mine with beef, but you can use pork, chicken or even fish. The meat can be served raw or cooked. There are probable as many variants as there are families in the region, but one characteristic of Lao Laab is the use
of fish sauce and lime juice. Other typical flavoring agents of the region, like galangal root and kaffir lime
leaves can be found in the Thai version as well. I skipped them myself this time because I didn't have any in my freezer and didn't want to have to go shopping at an Asian market. I'm sure it would have been even better with
them.
I put several recipes together in making this dish - because I simply can't just follow a single recipe when I see multiple variations -, and the results were quite good. I'd say that the recipe below serves two people by
itself - more if you serve it with rice and sliced vegetables (e.g. tomatoes, cucumber and green beans) on the side. You can also serve it on lettuce leaves and eat it with your hands.
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Laab
Ingredients
- 1 lb ground meat
- 1 Tbsp fish sauce
- 2 shallots, peeled
- 4 garlic coves, peeled
- 1" galangal or ginger, peeled
- 2 Thai chilies
- 3 green onions, white and light green parts only
- 1 lemongrass, white and light green parts only
- 1/3 cup mint leaves
- 1/3 cup cilantro leaves
- 1/3 cup Vietnamese cilantro leaves (optional)
- 10 kaffir lime leaves (optional)
- juice of 1/2 lime
- 1 Tbsp toasted rice powder
- 1/2 tsp brown sugar
Directions
Season ground meat with fish sauce and let rest while you prepare the rest of the ingredients.
Mince the shallots, garlic and galangal or ginger and add to a large bowl. Remove stems and seeds from Thai chilies, mince and add to the bowl.
Thinly slice green onions and lemon grass and separate rings; add to bowl. Coarsely chop mint, cilantro and Vietnamese cilantro leaves, if using, and add to the bowl. Finely mince kaffir lime leaves, if using, and add to the bowl as well.
Heat skillet over medium-high heat and add the meat. Cook, breaking clumps apart with a wooden spoon, until cooked through. Add ground meat to the bowl. Add the lime juice, toasted rice powder and brown sugar, toss and serve.
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Adapted from several recipes
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