Thai Laarb
Aromatic, spicy, tart, salty, this is a good dish if you want to titillate your tastebuds but still want a "salad". That being said, the main ingredient is meat, but there is plenty of veg and herbs that goes in it and alongside it.
The secret ingredient for this dish though is toasted sticky rice! One can find pre-made rice seasoning in Asian markets, or from this site if you are here in London, but it can be hit or miss. Thankfully it is easily made at home. All you have to do is roast some rice in a pan on the stove stop, and once it is nice and brown you can crush it in a mortar and pestle with some red chilli flakes, or if you want to go the modern route, bung it all in a food processor/blender and pulverise it to make a powder. Some people leave out the chilli until the end, so they can better tailor the heat. However you prepare it, once it is a fine powder, store it in an airtight container and you are good to go.
To make Laab, you will need:
- 500 g minced pork or chicken
- 1 bushel of coriander
- 1 bushel of mint
- 5 shallots, sliced
- 6 Thai chillies, chopped
- 8 cloves of garlic, minced
- 2 Tbsp toasted rice powder
- 1 Tbsp fish sauce
- 2 Tbsp lime juice
- 1 tsp sugar
Optional
Spring onions
In a pan heated to medium-high with some oil, cook your protein until done. Add a Tbsp of rice powder, 6 sliced chillies (or however many to suit your tastes), minced garlic, shallots, 1 Tbsp and fish sauce, 2 Tbsp lime juice, and 1 tsp of sugar. Stir to combine. The contents should have a sheen, if the mix is too dry, add just enough water to coat the mix. Reduce heat to medium-low.
Next add 2 Tbsp each of the mint and coriander, stirring to combine. Cut the heat and do a taste test, adjusting as needed. When satisfied transfer to your serving dish and garnish with the remaining coriander, mint, and spring onions if you are using them.
Laab can be served immediately with some rice and romaine lettuce cups, or reserve the Laab for later. Traditionally this can be served at room temperature, but I enjoy it refrigerated, especially during a heatwave like this! Either way, this aromatic and refreshing dish will hit all the spots with its full flavour profile. Enjoy!