How To Make Laab Nua: Northern Thai Minced Pork Salad
Recipe Overview
Overview
Laab Nua is a dish that truly embodies the essence of Northern Thai cuisine. The combination of minced pork and a complex spice blend creates a depth of flavor that is both satisfying and intriguing. The process of toasting and grinding the spices, including long pepper and Sichuan peppercorns, adds a fragrant aroma that fills the kitchen and sets the stage for a delicious meal.
What makes this dish particularly special is the addition of fresh herbs like mint and cilantro, which not only enhance the flavor but also provide a refreshing contrast to the richness of the pork. The optional addition of liver is a nod to traditional preparations, making it a dish that celebrates the whole animal and minimizes waste.
Serving Laab Nua with sticky rice is essential, as it allows you to enjoy the dish in the traditional way—rolling the rice into balls and combining it with the flavorful meat mixture. This hands-on approach to eating adds to the experience, making it a fun and interactive meal for gatherings or family dinners.
Overall, Laab Nua is more than just a dish; it’s a celebration of Northern Thai culture and flavors. Whether you’re familiar with Thai cuisine or trying it for the first time, this recipe is sure to impress and satisfy.
Recipe Details
Steps & Tips
Gather cumin, coriander seeds, Sichuan peppercorns, fennel seeds, cinnamon, bay leaves, cloves, star anise, white cardamom, black pepper, nutmeg, and long pepper.
Tip: Toast cumin separately to prevent burning.
Toast cumin over medium heat until aromatic, then remove from pan.
Toast the remaining whole spices over medium-high heat until they darken and pop.
Tip: Keep stirring spices while toasting to ensure even cooking.
Grind the toasted spices in a spice grinder until fine.
Toast dried chilies separately and grind them.
Add the spice mix and chili flakes to a mixing bowl, then add water and fish sauce.
Tip: Don't worry if you're missing some spices; adjust to your taste.
Pour the spice mixture over ground pork and knead until thoroughly mixed.
Chop liver into small pieces and mix into the pork if desired.
Gather lemongrass, shallots, garlic, galangal, mint, cilantro, green onions, and Vietnamese coriander.
Add oil to a small pot, heat a piece of garlic as a tester, then add remaining garlic once bubbling.
Tip: Fry garlic on low heat to avoid bitterness.
Drain fried garlic through a metal sieve and save the garlic oil.
Heat garlic oil in a pan, then add shallots, lemongrass, and galangal.
Add the ground pork to the pan and cook until done, breaking up lumps.
Tip: Aim for a little liquid in the dish; reduce if too watery.
Stir in cilantro, green onions, and leave out mint to prevent browning.
Serve the lap with extra herbs, fried garlic, and fried shallots on top.
Tip: Serve with fresh crunchy vegetables to balance flavors.
Prepare fresh crunchy vegetables like cabbage, carrots, cucumbers, and sticky rice.
Tip: Use sticky rice instead of Jasmine rice for authenticity.
Serve lap with sticky rice, using fingers to eat.
Tip: Consider splitting the work over two days for convenience.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Laab is traditionally made with minced meat and a variety of spices, often including offal.
- •The dish is commonly served with fresh herbs and vegetables to balance the rich flavors.
- •In Northern Thailand, Laab can be served raw, but it's often cooked for safety.
- •Long pepper, used in this dish, has a unique flavor profile that enhances the overall taste.
