Laab Kua - Northern Thai Laab (Larb)

By Pailin Chongchitnant · hot-thai-kitchen.com

4 servings

Ground pork seasoned with a toasted spice blend, fried aromatics, and fresh herbs; eaten by hand with sticky rice and vegetables.

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prepHave all ingredients prepped and measured before starting.
1 tablespoon cumin seeds	Toast cumin seeds, medium-high heat, 2–3 min	Grind all toasted & ground spices to fine powder	Mix spice blend, chili flakes, fish sauce & water	Knead pork & liver with spice mixture until combined	Cook pork over high heat, breaking up lumps, until done	Stir in cilantro, green onion & rau ram	Plate, top with fried garlic & mint, serve with rice & veg
1 tablespoon Sichuan peppercorns	Toast remaining whole spices, medium-high heat, 2–3 min
1 tablespoon coriander seeds
1 tablespoon fennel seeds
15 g 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
1 piece star anise
1½ tablespoons laab spice mix
2 teaspoons roasted chili flakes (or to taste)
1½ tablespoons fish sauce
1½ tablespoons water
450 g ground pork
115 g pork liver, chopped into small pieces (optional)	Fry garlic in oil, medium-high then medium-low, 5 min	Fry shallots, lemongrass & galangal in garlic oil
3 tablespoons neutral oil (for frying garlic)
5 cloves garlic, chopped
60 g shallots, thinly sliced
1 stalk lemongrass, bottom half only, finely chopped
5 thin slices galangal, finely chopped (optional)
5 springs cilantro, chopped
1 green onion, chopped
10–15 leaves Vietnamese coriander (rau ram)
15 g mint leaves
Sticky rice
Fresh crunchy vegetables (Asian cabbage, carrot, cucumber, long beans)
Crispy pork rind (optional)

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