Entree: Laos – Luang Prabang / Northern Laos – ລາບ ຫລວງພະບາງ ➤ Laab Luang Phabang (A Northern Lao minced meat salad seasoned with toasted sticky rice, fresh herbs, lime, and fish sauce)
Serving Size: 4
Approximate Time
Prep
30 min
Cook
7 min
Total
37 min
Ingredients
- 1 lb (454 g) ground pork
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (90 g) glutinous (sticky) rice, for toasting and grinding into toasted rice powder
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 ml) fresh lime juice (about 2–3 limes)
- 1 tsp (5 g) palm sugar or light brown sugar
- 3–4 shallots, thinly sliced (about 4 oz / 115 g)
- 3–4 Thai bird's eye chilies, finely chopped, or to taste
- 3 green onions, thinly sliced (about 2 oz / 60 g)
- 1/2 cup (15 g) fresh mint leaves, loosely packed
- 1/2 cup (15 g) fresh cilantro leaves, loosely packed
- 1–2 tbsp (15–30 ml) warm chicken or pork broth (optional, to moisten)
- Steamed sticky rice for serving
- Lettuce leaves for serving (optional)
Instructions
1. Make toasted rice powder: in a dry skillet over medium heat, toast the glutinous rice, stirring constantly, until golden brown and fragrant, 6–8 minutes. Let cool, then grind in a spice grinder or mortar and pestle to a coarse powder. Set aside (yields about 3 tbsp / 30 g).
2. Heat the oil in a skillet over medium-high heat. Add the ground pork and cook, breaking up with a spoon, until just cooked through but still moist, about 5–7 minutes. If the meat seems dry, add 1–2 tbsp (15–30 ml) warm broth while cooking.
3. Remove the pan from the heat. Stir together the fish sauce, lime juice, and palm sugar in a small bowl until the sugar dissolves. Immediately pour this dressing over the hot pork.
4. Add the thinly sliced shallots, chopped chilies, green onions, chopped herbs (mint and cilantro), and 2–3 tbsp (about 20–30 g) of the toasted rice powder to the pork. Toss gently to combine and taste for seasoning, adding more fish sauce, lime, or toasted rice powder as desired.
5. Transfer to a serving plate, garnish with extra herbs and remaining toasted rice powder. Serve warm or at room temperature with steamed sticky rice and lettuce leaves for wrapping.
