Authentic Thai Laab: A Taste of Tradition!

Ingredients

500 grams of minced chicken
3 tablespoons of uncooked Thai sticky rice
3 tablespoons of fish sauce
2 tablespoons of lime juice
2 teaspoons of palm sugar
1 tablespoon of chili flakes
3 spring onions, finely chopped
3 shallots, finely chopped
1 large bunch of fresh mint leaves
1 large bunch of fresh coriander
1 cucumbers, sliced into thin rounds
1 head of lettuce, separated into leaves

Steps and instructions

Heat a wok or large frying pan over medium heat. Add the uncooked rice and toast, stirring frequently, until golden brown. This should take about 5 minutes.
Once toasted, remove the rice from the pan and let it cool. Then grind it in a spice grinder or mortar and pestle until you have a coarse powder. Set it aside.
In the same wok or pan, cook the minced chicken over medium-high heat until it’s fully cooked. Break it into small bits as it cooks.
In a large bowl, combine the cooked chicken, ground rice, fish sauce, lime juice, palm sugar, chili flakes, spring onions, shallots, fresh mint leaves, and coriander. Mix well.
Taste the mixture and adjust the seasoning if needed. It should be a balance of sour, salty, and spicy flavors.
To serve, arrange the lettuce leaves on a platter, spoon the chicken mixture onto the lettuce, and garnish with cucumber slices. Enjoy your Laab immediately for the best taste experience.

Tools for making

Wok or large frying pan - This will be used to cook the minced chicken and toast the rice.
Spice grinder or mortar and pestle - You will need this to grind the toasted rice into a coarse powder.
Large bowl - This is where you'll mix all the ingredients together.
Platter - You'll use this to arrange the lettuce leaves and serve the Laab.

Recipe variations

Use minced pork or beef instead of chicken.
Replace the sticky rice with toasted rice flour.
Add finely chopped lemongrass for a citrusy flavor.
Include chopped Thai bird's eye chilies for extra spiciness.
Substitute palm sugar with brown sugar or honey.
Try using tofu or tempeh for a vegetarian or vegan option.
Add diced tomatoes or pineapple for a fruity twist.
Include grated ginger or galangal for a hint of warmth.
Experiment with different herbs such as Thai basil or holy basil.
For a gluten-free option, use tamari or gluten-free soy sauce instead of fish sauce.

Recipe overview

Laab, also known as Larb, is a popular dish from the Northeast region of Thailand and Laos. It is a type of 'meat salad', often made with minced chicken, but can also be made with pork, beef, or fish. This dish is bursting with fresh, vibrant flavors, characterized by its unique combination of sour, salty, and spicy notes. The inclusion of toasted and ground sticky rice not only adds an irresistible nutty aroma, but also gives the dish a wonderful, slightly crunchy texture. Served on a bed of crispy lettuce and garnished with cucumber slices, this Laab recipe offers a refreshing, yet satisfying meal that can be enjoyed at any time of the day. It's a simple, healthy dish that can be whipped up in no time and promises to transport your taste buds to the heart of Southeast Asia.

Common questions

Can I use a different type of meat instead of chicken?
Yes, you can use other meats such as pork, beef, or even tofu as a substitute for chicken in this recipe.
Is sticky rice necessary for this recipe?
Using sticky rice adds a unique texture and flavor to the dish, but if you can't find it, regular rice can be used as a substitute.
Can I adjust the level of spiciness?
Absolutely! The amount of chili flakes can be adjusted according to your personal preference for spiciness. You can add more or less depending on how spicy you like it.
What can I serve Laab with?
Laab is traditionally served with lettuce leaves for wrapping, but you can also serve it with steamed jasmine rice or sticky rice on the side.
Can I make this recipe ahead of time?
Laab is best enjoyed fresh, as the flavors are vibrant and fresh. However, you can prepare the ingredients in advance and assemble the dish just before serving to save time.

Serving dishes and utensils

Wok or large frying pan - This is used to cook the minced chicken and toast the rice.
Spice grinder or mortar and pestle - Necessary for grinding the toasted rice into a coarse powder.
Large bowl - Used to mix all the ingredients together.
Platter - For serving the Laab.

Origin stories

Laab, also known as Larb, is widely recognized as the national dish of Laos, although it's also a beloved staple in the northern regions of Thailand. This salad is unique in its robust, multi-layered flavor profile, offering a tantalizing mix of sour, spicy, and salty notes. Traditionally, it is made with minced meat, often chicken, duck, or pork, but there are also fish and mushroom versions. Intriguingly, in Laos, a raw version of Laab made with raw meat and a generous portion of bile is quite popular, but it's an acquired taste. In both Laos and Thailand, Laab is more than just a meal - it carries a cultural significance, often served at celebrations and gatherings, allowing everyone to partake in its vibrant flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.