This dish has its origins in northeastern Thailand

It will, as well Grilled chicken, often with Som Tum and Sticky rice gegessen.

Recipe for 2 portions - duration approx. 20 minutes

  • 5 stems fresh coriander
  • 1 spring onion
  • ¼ of a shallot
  • 250 grams of minced meat
  • 3 tbsp fish sauce
  • ¼ EL chili powder (more depending on your taste)
  • 1 - 2 limes
  • 3 stems fresh mint
  • 1 EL roasted, mashed rice

Attachments:

Meat: becoming traditional Pork but you can also use beef, chicken or even duck.

  • Cut the coriander, the spring onion and the shallot (very thin strips)
  • Press the limes, pour 1 / 3 the liquid over the meat and let it draw for a few minutes.
  • Heat one WokAdd 2 EL water and immediately add the meat. Let it cook with constant stirring until it is cooked. Since pork contains a lot of fat, no oil is needed here. If you use lean meat, add some oil to the wok and add the water later.
  • Put the meat in a large bowl and add the fish sauce, cilantro, spring onion, shallot, the remaining lime juice, chilli powder and rice. Mix well and if necessary add more chili powder, fish sauce or lime juice.
  • Use the mint leaves to garnish the dish - they give the Laab a fresh taste.

To the Laab raw vegetables are eaten. Cut the cucumber and cabbage into slices and brush the beans. Put the laab and vegetables on plates and serve Sticky rice on this.