Thai pork laab is a vibrant Southeast Asian salad of seasoned minced pork bound with a punchy dressing of lime juice, fish sauce and chilli, finished with toasted rice powder for nutty crunch and fresh herbs for brightness.
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For the dressing, mix ingredients and set aside until ready to serve.
Toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder.
Cook pork mince in a non-stick frying pan until just cooked. Remove from heat and transfer the pork to a large bowl. While the pork is warm, add the shallots and toss. Add dressing and the toasted rice powder and mix to combine. Taste and adjust the seasoning with more chilli powder, fish sauce and/or lime juice if needed.
When you’re happy with the flavour, add the coriander and mint leaves and mix well. Serve warm with cabbage, beans, herbs and steamed rice.
Serve warm immediately. Leftover laab can be refrigerated for up to 2 days but is best eaten fresh; reheat gently in a pan and re-adjust seasoning as the dressing flavour mellows.
mortar and pestle (or spice grinder or food processor for grinding rice) · non-stick frying pan
Prepare the dressing and toast the rice powder in advance. Cook the pork and assemble the salad just before serving to keep herbs fresh and flavours bright.
It adds a subtle nutty flavour and helps absorb excess moisture from the pork and dressing, creating the signature texture of laab.
Two teaspoons of chilli flakes gives a moderate heat. Reduce or increase to taste—the recipe encourages adjustment.
Yes, a spice grinder or food processor works well for grinding the toasted rice to a fine powder.
Cook in a non-stick frying pan over medium-high heat until just cooked through, breaking it into small pieces as it cooks. Avoid overcooking; transfer to the bowl while still warm.
