Go Back

Northern Thai Laab (Larb) – Laab Kua

A vibrant dish featuring ground pork (or beef), seasoned with a unique blend of spices, fresh herbs, and served with sticky rice and crunchy vegetables for a comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Spices
  • 1 Tablespoon cumin seeds Freshly toasted for better flavor
  • 1 Tablespoon Sichuan peppercorns
  • 1 Tablespoon coriander seeds
  • 1 Tablespoon fennel seeds
  • 0.5 oz crushed cinnamon sticks (or 2 Tablespoons ground cinnamon)
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 1 teaspoon whole cloves
  • 1 teaspoon ground nutmeg
  • 5 pods white cardamom
  • 3 pieces long pepper
  • 1 piece star anise
  • 1.5 Tablespoons laab spice mix
  • 2 teaspoons roasted chili flakes (or to taste)
Other Ingredients
  • 1.5 Tablespoons fish sauce
  • 1.5 Tablespoons water
  • 1 lb ground pork
  • 4 oz pork liver, chopped into small pieces (optional)
  • 3-4 Tablespoons neutral oil
  • 5 cloves garlic, chopped
  • 0.25 cup shallots, thinly sliced
  • 1 stalk lemongrass, bottom half only, finely chopped
  • 5 slices galangal, finely chopped (optional)
  • 5 springs cilantro, chopped
  • 10-15 leaves Vietnamese coriander (rau ram)
  • 0.5 cup mint leaves
  • as needed Sticky rice (for serving)
  • as needed Fresh crunchy vegetables (Asian cabbage, carrot, cucumber, long beans, etc.)
  • as needed Crispy pork rind (optional)

Method
 

Preparation
  1. Toast the cumin seeds in a small skillet over medium heat until they start to pop, about 1-2 minutes. Set aside to cool.
  2. Toast the remaining whole spices until fragrant.
  3. Once cooled, grind all spices into a fine powder.
  4. In a bowl, combine the laab spice mix, roasted chili flakes, fish sauce, and water. Stir until well dissolved.
  5. In a large mixing bowl, combine the ground pork and the spice mixture. Knead well to ensure each morsel is coated in flavor.
  6. Heat the neutral oil in a frying pan. Fry the chopped garlic until golden brown, then drain on paper towels.
Cooking
  1. In a wok, heat garlic oil leftover from frying. Stir-fry shallots, lemongrass, and galangal until fragrant and the lemongrass starts to take on color, about 2-3 minutes.
  2. Add the seasoned ground meat to the wok and fry until thoroughly cooked, about 5-7 minutes. Adjust seasoning as needed.
Finishing Touches
  1. Stir in cilantro, green onions, and rau ram. Remove from heat.
  2. Dish out the Laab Kua topped with fried garlic. Serve alongside sticky rice and crunchy veggies.

Notes

Use fresh spices for the best flavor. Leftovers can be stored in the fridge for 2-3 days and make sure to reheat gently.