Laab Tod Recipe

Prepare aromatics

If using shallot oil: heat 2 tablespoons neutral oil in a small skillet over medium. Add 3 tablespoons thinly sliced shallot and fry until golden and crisp, 3–4 minutes. Remove shallots with a slotted spoon and reserve oil and crispy shallots separately. If you don't want fried shallots, skip and keep raw shallots for mixing.

Toast sticky rice (if not using pre-made)

In a dry skillet over medium, add 3 tablespoons glutinous (sticky) rice and toast, stirring constantly, until golden-brown and fragrant, about 4–6 minutes. Transfer to a mortar or spice grinder and crush into coarse powder (khao khua).

Mix meatball mixture

Place 1 lb ground pork in a large bowl. Add 2 tsp minced garlic, 2 tbsp fish sauce, 2 tbsp lime juice, 3 chopped bird's eye chilies (adjust for heat), 3 tbsp thinly sliced shallots (reserve fried shallots if made), 3 tbsp ground toasted sticky rice, 3 tbsp thinly sliced green onions, 1 cup chopped cilantro, 1 cup chopped mint, 0.25 tsp white pepper, and 0.5 tsp salt if needed. Mix gently but thoroughly until combined — avoid overworking so meatballs stay tender.

Form meatballs

Wet your hands lightly. Form the mixture into small meatballs about 1 to 1 1/4 inches (25–30 mm) in diameter. You should get roughly 18–22 meatballs depending on size.

Pan-fry meatballs

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed). Fry, turning occasionally, until well-browned on all sides and cooked through, about 8–10 minutes depending on size. Internal temperature should reach 160°F (71°C). Transfer to a plate lined with paper towel.

Finish and toss

While still warm, transfer meatballs to a bowl. Add reserved fried shallots (if used), an extra tablespoon of lime juice or fish sauce to taste, and a sprinkle of additional chopped herbs (2 tbsp cilantro/mint). Toss gently to coat and let rest 3–5 minutes so flavors meld.

Toast and prepare chilies & garlic

In a dry skillet over medium heat, toast 1 tbsp dried red chilies for 30–60 seconds until fragrant, and lightly toast 1 tsp garlic until golden. Remove and crush the chilies coarsely with a mortar and pestle (or chop fine).

Combine sauce ingredients

In a small bowl combine 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp palm sugar (or brown sugar) and stir until sugar dissolves. Add the crushed dried chilies, toasted garlic, 1 tbsp finely minced shallot, 1 tbsp ground toasted sticky rice, 2 tbsp chopped cilantro, 2 tbsp chopped mint, and 1 tbsp thinly sliced green onion. Taste and adjust balance — it should be bright, salty, slightly sweet and smoky. Add more lime for acidity, fish sauce for salt, or sugar for sweetness.

Rest

Let the jaew sit 5–10 minutes at room temperature to allow flavors to meld before serving.

Arrange warm pork laab meatballs on a platter. Serve the jaew sauce in a small bowl alongside. Provide cucumber slices, lettuce leaves, and extra herbs so guests can assemble wraps: place a lettuce leaf, add a meatball (or two), top with cucumbers, fresh herbs, and spoonful of jaew sauce. Alternatively serve with steamed sticky rice.