Laab - Larb ลาบหมู

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laab laab

Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab, papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinach and Thai basil. It can be served as an appetizer. It can also be served as a main course along with other non-northeastern food.

There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a few pieces of liver in laab.

1-2 Servings, Prep Time: 10 Minutes, Total Time: 15 Minutes

Tips and Techniques

Substitute any ground meat for ground pork.

Substitute red onion or just onion for shallot if you like.

The spearmint adds zing to the laab.

For this dish, many people use a small pot but I use my cast iron pan. I can heat it up really hot without destroying the pan. It also retains heat well and heats evenly.

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