Laab Recipe
Option of ground pork or ground chicken, mint, green onion, cilantro, red onion, lime leaves mixed with lime juice sauce.
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Ingredients
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Protein
Dressing / Seasoning
Aromatics & Herbs
To Serve
Method
Protein
Cook the meat
Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add the ground pork or chicken and break it up with a spatula. Cook 6–8 minutes until fully cooked through and no pink remains, stirring to create small crumbles. Sprinkle 1 teaspoon kosher salt during cooking. Remove pan from heat and drain off any excess fat if needed. Transfer cooked meat to a large shallow bowl and let cool 3–5 minutes.
Dressing / Seasoning
Prepare dressing
While the meat rests, whisk together 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, 2 tablespoons toasted rice powder, 1 teaspoon palm or brown sugar, and 1 teaspoon chili flakes in a small bowl until sugar dissolves. Taste and adjust balance — it should be tangy-salty-spicy-slightly sweet. Add more lime if you want brighter acidity, or more fish sauce for saltiness.
Combine dressing with meat
Pour about two-thirds of the dressing over the warm cooked meat and toss thoroughly so the meat absorbs the flavors. Reserve the remaining dressing to adjust seasoning after mixing in the herbs.
Aromatics & Herbs
Prepare aromatics
Thinly slice the shallot and red onion, and separate or chiffonade the green onion. Finely shred the lime leaves (stack and roll then slice thin). Roughly chop the cilantro and mint leaves and set all aside.
Toss everything together
Add the sliced shallot, red onion, green onions, shredded lime leaves, chopped cilantro, and chopped mint to the bowl with the dressed meat. Gently but thoroughly toss to combine so the herbs wilt slightly from the meat's warmth and are evenly distributed. Taste and add the remaining dressing as needed for brightness, or more toasted rice powder for texture. Adjust salt or chili to taste.
To Serve
Transfer laab to a serving bowl. Garnish with a few extra mint leaves and a sprinkle of toasted rice powder if desired. Serve immediately with lettuce or cabbage leaves, cucumber slices, and lime wedges for squeezing. To eat, spoon laab into a lettuce leaf, add cucumber, squeeze lime, fold and enjoy.
Leftovers: Store cooled laab in an airtight container in the refrigerator for up to 2 days. The herbs will darken; refresh with extra chopped herbs and a squeeze of lime before serving.