Laab Kua - Northern Thai Laab (Larb) | Recipe Cart

Ingredients

• 1 Tablespoon cumin seeds
• 1 Tablespoon Sichuan peppercorns (see note 1)
• 1 Tablespoon coriander seeds
• 1 Tablespoon fennel seeds
• 1/2 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 (see note 2)
• 1 piece star anise
• 1½ Tablespoons laab spice mix
• 2 teaspoons roasted chili flakes (or to taste (see note 3))
• 1½ Tablespoons fish sauce
• 1 ½ Tablespoons water
• 1 lb ground pork
• 4 oz pork liver (chopped into small pieces (optional))
• 3-4 Tablespoons neutral oil
• 5 cloves garlic (chopped)
• ¼ cup shallots (thinly sliced)
• 1 stalk lemongrass (bottom half only, finely chopped)
• 5 thin slices galangal (optional, finely chopped)
• 5 springs cilantro (chopped)
• 1 green onion (chopped)
• 10-15 leaves Vietnamese coriander (rau ram) (see note 5)
• ½ cup mint leaves
• Sticky rice
• Fresh crunchy vegetables such as Asian cabbage, carrot, cucumber and long benas
• Crispy pork rind (optional)