My Best LAAB Yet - One-Pot Recipe!

By Pailin's Kitchen · 20 min

Ingredients

Instructions

1. Toast the raw rice (and the lime leaf, if using) in a dry medium pot over high or medium-high heat, stirring constantly, until deeply browned. Remove the lime leaf as soon as it is dry and crispy. Immediately transfer the rice out of the pot to stop it over-toasting, and let it cool slightly.
2. Grind the toasted rice (and lime leaf) in a mortar and pestle or coffee grinder to a sand-like powder with no chunky pieces. Discard any leftover lime leaf stem.
3. Mash about 2 teaspoons of the fish sauce into the ground pork with a fork until no tube shapes remain.
4. In the same pot, bring the water to a boil over high heat. Add the pork and stir to break it up until fully cooked. Remove from the heat right away.
5. While the pork is still hot, add the shallots and julienned lime leaves (if using) and stir, breaking up the shallot layers to wilt them.
6. Add the remaining fish sauce, chilli flakes, MSG (if using), toasted rice powder and lime juice. Mix well, then taste and add more chilli flakes if you like it spicier.
7. Let the pork cool for a couple of minutes if still very hot, then stir in the cilantro, green onion, mint and sawtooth coriander (if using).
8. Serve warm or at room temperature with sticky rice and fresh crunchy vegetables.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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