Laab Kua - Northern Thai Laab (Larb)
Not the laab you know! This laab hails from the north, and it's made from ground pork or ground beef mixed with a ton of aromatic spices. Topped with fried garlic, fried shallots, and served with sticky rice, it is unlike any other dish in Thai cuisine!
Ingredients
Prik Laab (laab spice blend, see note 5)
- 1 Tablespoon cumin seeds
- 1 Tablespoon Sichuan peppercorns, see note 1
- 1 Tablespoon coriander seeds
- 1 Tablespoon fennel seeds
- 0.5 oz crushed cinnamon sticks, or 2 Tablespoons ground cinnamon
- 2 bay leaves
- 2 teaspoons black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon ground nutmeg
- 5 pods white cardamom
- 3 pieces long pepper, see note 2
- 1 piece star anise
For Laab Neua
- 1½ Tablespoons laab spice mix
- 2 teaspoons roasted chili flakes, or to taste (see note 3)
- 1½ Tablespoons fish sauce
- 1 ½ Tablespoons water
- 1 lb ground pork
- 4 oz pork liver , chopped into small pieces (optional)
- 3-4 Tablespoons neutral oil
- 5 cloves garlic, chopped
- ¼ cup shallots, thinly sliced
- 1 stalk lemongrass, bottom half only, finely chopped
- 5 thin slices galangal, optional, finely chopped
- 5 springs cilantro, chopped
- 1 green onion, chopped
- 10-15 leaves Vietnamese coriander (rau ram), see note 5
- ½ cup mint leaves
Garnishes and Serving
- Sticky rice
- Fresh crunchy vegetables such as Asian cabbage, carrot, cucumber and long benas
- Crispy pork rind, optional
Notes
- Sichuan peppercorns are a substitute for a Thai herb called makwaen which is a relative of Sichuan peppercorns.
- Long pepper, aka Indian long pepper, can be found online, but it is not necessary and can be omitted.
- You can toast whole dried chilies (such as arbol or Thai chilies) until charred and then grind into flakes as shown in the video. Or simply toast chili flakes in a dry skillet over low heat until it darkens and smells smokey.
- Rau ram, aka Vietnamese coriander or pak preaw in Thai, is typically added to laab but if you can’t find it or don’t like it, simply add more of the other fresh herbs.
- To save time, my good friend sells pre-made laab spice blend here. If you see other brands check that it is for northern laab, and NOT for the other laab.
Instructions
For the Laab Spice Mix
- Place the cumin seeds in a small skillet and toast them over medium to medium-high heat, stirring constantly until they start to pop and darken slightly. Immediately pour them onto a plate to cool.1 Tablespoon cumin seeds
- Place all of the remaining whole spices into the pan and toast over medium to medium-high heat, stirring constantly until the coriander seeds start to pop and darken slightly. Pour onto the same plate to cool.1 Tablespoon Sichuan peppercorns, 1 Tablespoon coriander seeds, 1 Tablespoon fennel seeds, 0.5 oz crushed cinnamon sticks, 2 bay leaves, 2 teaspoons black peppercorns, 1 teaspoon whole cloves, 5 pods white cardamom, 3 pieces long pepper, 1 piece star anise
- Place all of the whole spices and any ground spices you’re using into a spice grinder and grind into a fine powder. Store in a cool dark place, in an airtight container, for up to 6 months.1 teaspoon ground nutmeg
For the Laab
- In a small bowl, combine the laab spice mix, chili flakes, fish sauce and water and stir to dissolve the spices.1½ Tablespoons laab spice mix, 2 teaspoons roasted chili flakes, 1½ Tablespoons fish sauce, 1 ½ Tablespoons water
- In a medium mixing bowl, insert the ground pork and flatten it in the bowl, then pour the spice mixture over the pork and knead it with your hands until well combined. Add the chopped liver (if using) and knead gently just until mixed.1 lb ground pork, 4 oz pork liver
- Make fried garlic and garlic oil. In a small pot, add 3 tablespoon of the oil and one small bit of chopped garlic and set it over medium high heat. Once the garlic starts to bubble, add the rest of the garlic and turn the heat down to medium low, adding more oil as needed to keep the garlic barely submerged. Keep frying, stirring frequently, until the garlic is golden (not brown) and the bubbling subsides, about 5 minutes. Drain the garlic with a metal sieve, reserving the garlic oil.3-4 Tablespoons neutral oil, 5 cloves garlic
- In a wok over medium high heat, add about 2 tablespoon of garlic oil (keep leftover oil in the fridge, it’s good on everything), then add the shallots, lemongrass, and galangal, and fry until the lemongrass starts to brown.¼ cup shallots, 1 stalk lemongrass, 5 thin slices galangal
- Turn the heat up to high and add the pork and keep stirring and smashing it to break up the lumps. Keep going until fully cooked; there should be a little bit of liquid left in the pan but not a ton. Taste and adjust more seasoning with fish sauce as needed.
- Turn off the heat, then stir in cilantro, green onions,and rau ram.5 springs cilantro, 1 green onion, 10-15 leaves Vietnamese coriander (rau ram)
- Plate, top with fried garlic, fried shallots, and mint, and place extra fresh herbs on the side. Serve with sticky rice, fresh veggies, and crispy pork rind.Sticky rice, Fresh crunchy vegetables such as Asian cabbage, carrot, cucumber and long benas, Crispy pork rind, ½ cup mint leaves
- How to eat: this dish is typically eaten by hand, and I recommend watching the video tutorial at the end to see how it's done! But basically you take a small amount of sticky rice and ball it up into a tight ball. Then “dip” the rice ball into the laab and use your fingers to “pinch” the laab onto the sticky rice - then into your mouth. Follow it up with veg and/or crispy pork rind!
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