Thai Laab

Prep: 15 mins
Cook: 15 mins
Thai Laab
Mouth-wateringly good, this recipe can be used with pork, chicken, beef or even turkey mince. It’s addictive.

70g long-grain white rice

1 tsp vegetable oil

500g minced pork/turkey/beef or chicken

300 ml chicken stock

3 Kaffir lime leaves (found in larger supermarkets or certainly in Asian markets, though not essential)

4 large sticks lemongrass, finely chopped

2 tsp chilli powder

1 tsp caster sugar

3 shallots, very finely sliced

Juice of 2–3 limes

6 tbsp fish sauce

A large bunch of coriander, roots and leaves separated, roots chopped

A large bunch of mint, leaves picked

1 large iceberg lettuce, leaves separated

A couple of crushed dried chilli’s, to serve

Cucumber, cut into slices, to serve

Use a heavy-bottomed pan and toast the raw rice dry for a few minutes, stirring until it starts turning pale golden.

Grind in a pestle and mortar or spice grinder to a fine powder.

Heat the oil in a wok over a medium-high heat and add the mince.

Stir-fry for a few minutes, breaking it up with a spoon before adding the stock, lime leaves, lemongrass, chilli, sugar and half the shallots.

Simmer over a very gentle heat for 10 minutes, breaking up the mince into fine crumbs.

Add the juice of 2 limes, the fish sauce and the powdered rice then mix to combine.

Cook for a minute or two before seasoning with lime, fish sauce, salt or pepper. Stir in the rest of the shallots and the coriander roots.

Serve the mince with bowls of mint and coriander leaves, lettuce and chillies

Use a lettuce leaf and spoon in the Laab then roll into a wrap with the herbs and enjoy with the fresh cucumber slices.


Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Fruit, Vegetables, Rice, Sugar, Oil, Chilli, Spice, Stock/Broth, Herbs

Recipe Type
Starters, Entertaining, Healthy


Level of Difficulty
Moderately Easy


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