Laab – Thai Ground Beef Salad Recipe

Begin by toasting the rice. Place the uncooked jasmine rice in a dry skillet (no oil!) over medium-high heat. Cook, shaking the pan frequently to prevent burning, until the rice turns golden brown. This should take about 8 minutes. The toasting process intensifies the nutty flavor of the rice, which is crucial for Laab’s unique texture.

While the rice is toasting, prepare the beef mixture. In a medium bowl, combine the ground beef (or ground pork), 3 tablespoons of the lime juice, the fish sauce, thinly sliced shallots, and minced fresh gingerroot. Ensure all ingredients are well combined for a harmonious flavor profile.

Once the rice is golden brown, immediately pour it onto a plate to cool. This prevents the rice from continuing to cook and potentially burning.

Using the same skillet (no need to wash it!), place it over high heat. Add the beef mixture to the hot skillet. Cook, breaking the meat into small pieces with a spatula, for about 5-7 minutes, or until the beef is fully cooked through. Make sure there is no pink remaining.

Remove the cooked beef from the heat. Add the remaining 1 tablespoon of lime juice, chopped scallions, chopped mint, chopped cilantro, chili-garlic sauce, and light brown sugar. Mix everything thoroughly to ensure the flavors are evenly distributed.

Once the toasted rice has cooled, transfer it to a spice grinder or blender. Grind the rice into a sandy powder. This toasted rice powder, known as khao khua, acts as a thickener and adds a distinctive nutty aroma and texture to the dish. Be careful not to over-grind – you want a slightly coarse texture, not a fine flour.

Add the ground rice powder to the meat mixture. Mix well to combine. The rice powder will absorb some of the excess moisture and bind the mixture together.

To serve, spoon the Laab into a serving bowl lined with lettuce leaves. Alternatively, spoon individual portions onto individual lettuce leaves for a visually appealing presentation. Garnish with fresh mint leaves and extra fresh cilantro.