You are here

Thai Laab Moo Part 2

PailinsKitchen's picture
Learn how to cook Thai food the real way with a real Thai. I was born and raised in Thailand, and I lived there for 20 years. I have always been obsessed with food and can't think of a life without it, so I went and got a nutrition degree in Canada, cooked in a few professional kitchens, and then off to culinary school in San Francisco. I am passionate about my culture, particularly its food, and I want to share it with the world. That's why I'm here. I hope you enjoy it as much as I do making it. Kob kun ka (thank you)
Ingredients
  Toasted ground rice 1 Tablespoon
  Ground pork 1 Pound, seasoned with tiny bit of fish sauce
  Shallot 1 Large, finely sliced
  Cilantro 1 Tablespoon, chiffonade
  Mint 1 Tablespoon, chiffonade
  Fish sauce 2 Tablespoon
  Lime juice 3 Tablespoon
  Chili powder 1 Teaspoon (to taste)
  Iceberg lettuce 1 Cup (16 tbs), chiffonade

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Spicy
Method: 
Steamed
Ingredient: 
Rice, Pork
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4
Ditch your boring dinners for a spicy-hot Thai delicacy – lab with sticky rice. This dish brings to your plate the explosive flavors of Thai red chili, spicy sharpness of lime juice, the umami of the fish sauce, and smokiness of the rice to create an explosion of flavors inside the mouth. This video demonstrates a quick and easy way to make this Northern Thai delicacy in a few simple steps. What’s more, this dish uses no oil in cooking, which makes it ideal for health-watchers too.

Rate It

Your rating: None
3.825
Average: 3.8 (4 votes)