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Laab Kua

A comforting, spicy meat salad from Northern Thailand made with ground pork, aromatic spices, and fresh herbs, served with sticky rice and vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Spice Mix
  • 1 Tablespoon cumin seeds Toast before grinding.
  • 1 Tablespoon Sichuan peppercorns Toast before grinding.
  • 1 Tablespoon coriander seeds Toast before grinding.
  • 1 Tablespoon fennel seeds Toast before grinding.
  • 0.5 oz crushed cinnamon sticks Or use 2 Tablespoons ground cinnamon.
  • 2 pieces bay leaves
  • 2 teaspoons black peppercorns Toast before grinding.
  • 1 teaspoon whole cloves Toast before grinding.
  • 1 teaspoon ground nutmeg
  • 5 pods white cardamom Toast before grinding.
  • 3 pieces long pepper Toast before grinding.
  • 1 piece star anise Toast before grinding.
Laab Kua Ingredients
  • 1.5 Tablespoons laab spice mix Prepared from the spice mix above.
  • 2 teaspoons roasted chili flakes Adjust to taste.
  • 1.5 Tablespoons fish sauce
  • 1.5 Tablespoons water
  • 1 lb ground pork Ensure it's at room temperature.
  • 4 oz pork liver Chopped into small pieces (optional).
  • 3-4 Tablespoons neutral oil
Herbs & Aromatics
  • 5 cloves garlic Chopped.
  • 0.25 cup shallots Thinly sliced.
  • 1 stalk lemongrass Bottom half only, finely chopped.
  • 5 slices galangal Optional, finely chopped.
  • 5 springs cilantro Chopped.
  • 1 green onion chopped
  • 10-15 leaves Vietnamese coriander (rau ram).
  • 0.5 cup mint leaves Fresh.
For Serving
  • Sticky rice Essential for serving.
  • Fresh crunchy vegetables Like Asian cabbage, carrot, cucumber, and long beans.
  • Crispy pork rind (optional).

Method
 

Preparation
  1. Toast the spices: In a skillet over medium heat, toast the cumin seeds until they pop, about 2-3 minutes. Let them cool, then grind all the spices into a fine powder. Store in an airtight container.
  2. Make the Laab spice mixture: In a bowl, mix the prepared laab spice mix, chili flakes, fish sauce, and water until combined.
  3. Combine the pork: In a large mixing bowl, combine the ground pork with the spice mixture. Knead it well. If using liver, mix it in here too.
  4. Prepare fried garlic: In a pan, heat the neutral oil over medium heat. Sauté the chopped garlic until it turns golden, then remove from heat and reserve the oil.
Cooking
  1. Sauté the aromatics: In a wok or large pan, heat the reserved garlic oil. Add shallots, lemongrass, and galangal, frying until browned, about 3-4 minutes.
  2. Cook the pork: Add the pork mixture into the wok, breaking it apart with a spatula. Cook until it's no longer pink. Taste and adjust seasoning with more fish sauce if necessary.
  3. Mix the herbs: Off the heat, gently fold in cilantro, green onions, and rau ram until evenly distributed.
Serving
  1. Transfer your Laab Kua to a serving plate, topping with fried garlic and shallots. Serve it alongside sticky rice, fresh veggies, and crispy pork rind if desired.
  2. Enjoy: To eat, form sticky rice balls, dip them into the laab, and savor every delightful bite.

Notes

Fresh herbs and spices are key to a vibrant flavor profile. If you can't find specific spices, regular cardamom or black pepper can work. Leftovers can be stored in the fridge for up to 3 days.