Thai Laab Salad with Pork
6 servings
15 minutes
Laab is a traditional Thai dish from the northeastern region of the country. This spicy salad made from minced meat balances fiery heat, fresh herbs, and rich spice aromas. Pork mince sautéed with garlic, Thai chili, and spices gains depth of flavor from fish sauce and lime leaves. Lemongrass and shallots add citrus freshness while mint and cilantro give the salad a refreshing character. The harmonious combination of textures—tender meat, crunchy cucumbers, and juicy cherry tomatoes—makes laab an ideal dish for a light yet satisfying dinner. In Thailand, it is served with rice or fresh lettuce leaves to enjoy every spicy bite. This dish embodies the spirit of Thai cuisine: passionate, aromatic, and unforgettable.
1
In a large skillet, heat the oil, add crushed garlic and chopped fresh chili, previously deseeded. Cook, stirring, for two minutes, then add the minced meat, chili flakes, five-spice mix, nutmeg, and all other spices, and simmer for another two minutes, stirring. Then add the chopped herbs (leaving some for serving), pour in the fish sauce, and cook for another four to five minutes.
- Vegetable oil: 70 ml
- Garlic: 4 cloves
- Thai bird's eye chili: 4 pieces
- Ground pork: 280 g
- Chili flakes: 1 teaspoon
- Chinese five-spice powder: 1 teaspoon
- Ground nutmeg: 1 teaspoon
- Coarse salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Ground coriander: 0.3 teaspoon
- Fresh mint: 10 g
- Spring onion: 3 stems
- Ground cardamom: 0.3 teaspoon
- Chopped parsley: 15 g
- Fish sauce: 2 teaspoons
- Kaffir lime leaves: to taste
2
Transfer the contents of the pan to a large bowl, add chopped lime leaves, lemongrass, shallots, and remaining herbs, as well as finely chopped cucumbers and halved cherry tomatoes - if you want to add fresh vegetables for contrast. Serve immediately.
- Kaffir lime leaves: to taste
- Shallot: to taste
- Lemongrass: to taste
- Cucumbers: 2 pieces
- Cherry tomatoes: 30 g
