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Laab, a vibrant and zesty salad, is a dish that beautifully showcases the balance of flavours and textures that Thai cuisine is renowned for.
Originating from the north eastern region of Thailand, this spicy salad is a delightful mix of ground meat, fresh herbs, and spices, all tied together with a bright, tangy dressing.
Whether you’re a fan of bold flavours or looking to explore Thai culinary traditions, Laab offers an exciting and satisfying experience in every bite.
What Is Laab?
Laab, sometimes spelled Larb, is a traditional Thai salad that is most commonly made with minced meat, usually pork, chicken, or beef, although vegetarian versions using tofu or mushrooms are also popular.
The meat is cooked and tossed with fresh herbs, onions, and roasted ground rice, creating a texture that’s both tender and slightly crunchy.
The key to Laab, lies in its dressing: a mixture of lime juice, fish sauce, and chili flakes that adds a punch of acidity, saltiness, and heat.
This salad is typically served with fresh vegetables like lettuce, cucumber, or cabbage, which help cool the palate between bites of the fiery and flavourful salad.
Laab can be enjoyed on its own as a light, refreshing dish or as part of a larger meal, often paired with sticky rice to absorb the flavourful juices.
Ingredients and Taste
The beauty of Laab lies in the simplicity of its ingredients and how they come together to create something complex and balanced.
The key ingredients include minced meat (or a vegetarian alternative), lime juice, fish sauce, roasted ground rice, fresh mint, cilantro, and chili flakes.
These ingredients form the foundation of Laab, but they are anything but basic when mixed together.
The taste of Laab is a perfect harmony of four essential Thai flavour elements: salty, sour, spicy, and savoury. The fish sauce provides a deep umami flavour, while the lime juice brings a sharp, refreshing acidity that cuts through the richness of the meat.
Fresh mint and cilantro add herbal brightness, and the roasted ground rice contributes a subtle nutty crunch. Chili flakes deliver a noticeable heat, but it’s balanced by the other components, ensuring that no single flavour overwhelms the dish.
The texture of Laab is just as satisfying as its flavour. The meat is juicy and tender, while the ground rice offers a delightful contrast with its slight crunch.
Combined with the fresh herbs and crisp vegetables, every bite of Laab is dynamic and full of life.
A Taste of History
Laab has its roots in Isan, the north eastern region of Thailand, a place known for its bold and spicy dishes. The dish is also widely enjoyed in neighbouring Laos, where it shares a common cultural and culinary heritage.
Laab is more than just a meal; it’s a symbol of communal dining and celebration. Traditionally, Laab is made for special occasions and family gatherings, where its vibrant flavours bring people together in shared enjoyment.
The roasted rice powder, a key ingredient in Laab, is a distinctive touch that adds both flavour and texture, and it reflects the region’s resourceful approach to cooking.
Toasting rice before grinding it into a coarse powder was historically a way to make use of every part of the grain, and today, it remains a signature technique in the preparation of this salad.
Over time, Laab has become a staple in Thai cuisine far beyond Isan, found in restaurants and homes across the country and internationally.
Its refreshing combination of bright herbs, tangy lime, and savoury meat continues to captivate food lovers around the world, offering a glimpse into the heart of Thai culinary traditions.
Laab (Spicy Thai Salad) Recipe
Serves: 4 people
Ingredients:
- 300g ground pork (or chicken/beef as a variation)
- 1/4 cup uncooked sticky rice (to make toasted rice powder)
- 2 tbsp fish sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp ground chili flakes (adjust to taste)
- 2 shallots, finely sliced
- 2 spring onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 1 tbsp sugar (optional, to balance the flavours)
- 1 cucumber (optional, for serving)
- Lettuce or cabbage leaves (for serving)
Directions
To begin, dry roast the uncooked sticky rice in a pan over medium heat for about 5-7 minutes, stirring regularly until golden brown. Transfer to a mortar and pestle (or use a grinder) and grind into a coarse powder. This toasted rice powder adds texture and flavour to the Laab.
In a large skillet or wok, cook the ground pork over medium heat without adding any oil, as the meat will release its own fat. Stir frequently, breaking up the meat into small pieces, until fully cooked and slightly browned (about 5-7 minutes).
Once the meat is cooked, transfer it to a large mixing bowl. Add the finely sliced shallots while the meat is still hot to soften them slightly. The residual heat will gently cook the shallots, releasing their natural sweetness.
In a separate small bowl, whisk together the fish sauce, lime juice, ground chili flakes, and sugar (if using). Taste and adjust the seasoning to your preference. This dressing should be a balance of salty, sour, spicy, and a hint of sweetness.
Pour the dressing over the warm cooked meat and shallots. Stir well to combine and ensure the meat is evenly coated with the flavourful dressing.
Add the chopped spring onions, cilantro, mint leaves, and the prepared toasted rice powder to the meat mixture. Gently toss to incorporate the herbs and rice powder into the salad. The herbs will add freshness, and the rice powder will provide a unique crunch.
Serve the Laab on a plate with crisp lettuce or cabbage leaves. The leaves act as cups for scooping the spicy salad, providing a fresh and crunchy contrast to the flavourful meat. Optionally, slice a cucumber to serve alongside, as its cooling effect complements the spice.
Garnish with additional fresh mint leaves or cilantro, if desired, for extra flavour and presentation. Serve immediately while the dish is still warm for the best experience. This Laab pairs wonderfully with sticky rice or jasmine rice, enhancing the meal's traditional feel.
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