more laab for dinner

trust me it hiiiiits!

I remember the first time I tried laab at a thai restaurant (the same day I tried congee). It was Noods ‘N Chill in Williamsburg (delicious when I last when like 4 years ago fyi) But you know damn well I wasn’t the one ordering the meat salad on the menu. It was my boyfriends idea, for the gAIiiInNNs. I obliged to allowing him to order it for the table and it arrived as described, a big plate of ground pork with herbs. I don’t know if you know this but, I’m typically not a big plate of ground meat girl lol.

And just when you think you know exactly what to expect from a dish, it completely surprises you!

It was fresh, and flavorful, and umami and addicting. The fish sauce and lime juice make the perfect simple sauce. Chilis if you can handle some heat. The toasted rice powder. The toasted rice powder!!!! A non negotiable for that nutty flavor - every time I make it, I end up just sprinkling it on everything. Every bite makes you want another. Laab is typically served with lettuce or cabbage cups and sticky rice on the side. Which for me is just an ideal balance of any meal. Here I added shredded cabbage to the meat mix rather than using it as a cup, because I wanted to add a little something extra to the mix.

I’ve been making this once a week in the dinner rotation, especially when I just don’t feel like cooking. Personally, I always keep 3 half wilted bushels of herbs on hand at all times. So this makes for an amazing low effort, high reward dinner!! PLUS hell yes for the gluten free gworlies.

This recipe is HIGHLY customizable - if you like more sour flavors, you can add more lime. Almost everything is added together at the end of cooking, so you can fully have control of tasting and adding as you wish. Here’s my general range of ingredients:

live laugh laab:

• 1 lb ground chicken/turkey/pork

• 1/4 cup chicken broth (optional, see step #3)

• 1/2 tsp sugar

• 2 green onions, finely chopped

• 1/2 red onion, very thinly sliced

• heaping 1/2 cup whole cilantro leaves

• heaping 1/4 cup mint leaves, torn

• 1 heaping cup of shredded green cabbage

• 1 tbsp rice powder (recipe below)

• boston lettuce, cucumber, more lime to serve

• sticky rice/jasmine rice to serve

the “dressing":

• 1-2 thai chilies, thinly sliced

• juice of 1-1.5 limes

• 2-3 tbsp fish sauce

rice powder:

• 3 tbsp jasmine rice

1. for the rice powder: in a small skillet over medium heat, no oil, add the rice, mixing every now and then until golden brown and slightly nutty smelling. remove from heat, let cool slightly then grind into a fine powder in a food processor/spice mill/mortar pestle.

2. for the laab: to a large pan on medium heat, add the meat, breaking it up into smaller pieces. we’re not browning the meat here so no need to blast the heat, we’re just cooking it until completion.

3. if using a lean ground meat - add the 1/4 cup of broth while cooking if it’s too dry. this also adds flavor! break the meat up with a spatula until uniformly broken down. once the meat is fully cooked, just before turning the heat off, add the sugar, scallion, chilis and a pinch of salt. mix until combined, and remove the pan from heat. transfer the meat to a large bowl where you’ll serve or eat the laab out of and set aside for 10 minutes until no longer piping hot, but still warm.

4. once the laab has cooled, add the red onion, herbs, lime juice, fish sauce, rice powder, and green cabbage. toss to mix everything together. taste for more lime juice, fish sauce, spice.

5. how to eat: serve on a bed of lettuce leaves, or in a separate bowl - whatever your vibe is. sprinkle with more rice powder and chili slices before enjoying. add a scoop of warm rice to a lettuce cup, top with some of the laab mix and pop that in your mouth. enjooooooooy honeyyyyy!

hope you try this! it’s so very yummy! promise you’ll try!???!??? tag me if you do! ok love u bye :*

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xoxo katie

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