Thai
Laab
A warm Isan-style minced meat salad brightened with lime-fish sauce dressing, roasted chile heat, fresh herbs, and nutty toasted rice.
4 servings · 25 minutes prep · 10 minutes cook
Ingredients
Main
- 1 lb coarsely ground chicken thigh or pork shoulder
- 2 tbsp raw Thai glutinous rice
- 1/4 cup water
- 3 tbsp fresh lime juice, freshly squeezed
- 2 1/2 tbsp Thai fish sauce
- 1 tsp palm sugar
- 1 tbsp Thai roasted chile flakes
- 1/3 cup thinly sliced shallots
- 3 scallions, thinly sliced
- 1/2 cup mint leaves, torn
- 1/2 cup cilantro leaves, chopped
- 2 tbsp sawtooth coriander, thinly sliced
Directions
Method
- Toast the Thai glutinous rice in a dry skillet over medium heat until deep golden and nutty, 8-10 minutes. Cool, then grind coarsely.
- Cook the chicken thigh or pork shoulder with the water over medium heat, stirring gently, until the center reaches 165°F for chicken or 160°F for pork, about 4-5 minutes.
- Transfer the warm meat and its juices to a bowl. Add the fresh lime juice, Thai fish sauce, palm sugar, Thai roasted chile flakes, Thai shallots, scallions, and 1 1/2 tablespoons toasted rice powder.
- Fold in the mint, cilantro, and sawtooth coriander. Sprinkle with the remaining toasted rice powder and serve warm or at room temperature.
