Laab, My Way: Trading Traditional Herbs for Deeper Flavours
I made laab—and before the Thai food purists come for me, let me say upfront: this isn’t your grandmother’s traditional recipe. But sometimes, breaking the rules leads to something even more delicious. Traditional laab calls for boiled meat, but I’ve gone rogue and fried mine instead. The result? A deeper, more complex flavour that’ll have you questioning why we don’t break culinary traditions more often.
What is Laab?
Laab (also spelt larb or laap) is the national dish of Laos and equally loved in northeastern Thailand’s Isan region.
This vibrant meat salad represents the soul of Southeast Asian cooking: fresh, bright, herbaceous, and packed with enough heat to make you reach for your beer. The name translates to “to chop” or “to mince,” which tells you everything you need to know about its rustic, no-fuss preparation style.
Traditionally, laab is the epitome of simplicity. Picture this: freshly boiled pork or chicken, still warm, tossed with lime juice, fish sauce, chili flakes, fresh herbs, and perhaps most importantly, khao kua—toasted rice powder that adds an incredible nutty depth and slightly gritty texture that makes laab unmistakably itself. The dish is served at room temperature alongside sticky rice and an array of raw vegetables like cabbage, cucumber, and long beans for scooping and crunching.
My Version of Laab
But here’s where I’ve wandered off the traditional path, and I’m not sorry about it. Instead of boiling the meat, I fry it until it’s beautifully browned and slightly crispy at the edges. This technique adds layers of flavour that boiling simply can’t achieve—those lovely Maillard reactions that create savory depth and complexity. Yes, it’s less authentic, but it’s also undeniably more delicious.
The beauty of laab lies in its accessibility. Unlike many Southeast Asian dishes that require hunting down obscure ingredients, laab can be made with whatever vegetables you have on hand. My version incorporates French beans and baby corn—not traditional, but they add wonderful texture and a slight sweetness that balances the heat. The key is getting a good char on your vegetables, which adds smokiness and prevents them from becoming limp and lifeless.
Khao Kua
One of the biggest challenges home cooks face with traditional laab is sourcing authentic ingredients. Proper khao kua requires toasting jasmine rice until golden, then grinding it to a coarse powder—a step that many find intimidating.
Fresh herbs like Vietnamese mint, sawtooth coriander, and dill (yes, dill is surprisingly common in Laotian cooking) can be difficult to find outside of Asian neighbourhoods.
This is where laab instant powder becomes your best friend. These convenience packets contain the essential flavor components—the toasted rice powder, dried herbs, and spice blend—that transform your basic ingredients into something authentically delicious.
Making Traditional Laab
The traditional preparation method involves a very specific technique: the meat is boiled in minimal water until just cooked, then immediately mixed with the seasonings while still warm.
This allows the meat to absorb the flavours more effectively than if it were completely cooled. I’ve maintained this principle in my fried version. The key is mixing everything together while the components are still warm, then allowing the dish to come to room temperature before serving.
What makes this dish particularly appealing for home cooks is its forgiving nature. Don’t have baby corn? Use regular corn kernels. No French beans? Green beans, snap peas, or even thinly sliced bell peppers work beautifully. The vegetable component is really about adding crunch and freshness to contrast with the rich, seasoned meat.
The cooling process is crucial and non-negotiable. Laab should never be served piping hot—it’s meant to be enjoyed at room temperature, where all the flavors meld together harmoniously. This makes it perfect for meal prep, potlucks, or any situation where you need something delicious that actually improves as it sits.
Laab: A Not-So-Traditional Take
Course: MainDifficulty: Easy2
servings10
minutes15
minutesThis vibrant meat salad represents the soul of Southeast Asian cooking: fresh, bright, herbaceous, and packed with enough heat to make you reach for your beer.
You’ll need;
200g minced chicken or pork
2 tbsp olive oil
1 large red onion, thinly sliced
7 baby corns, sliced
12 French beans, chopped
1 packet laab instant powder
You’ll need to;
- Brown the meat: Heat olive oil in a large pan over medium-high heat. Add the minced meat and cook, breaking it up with a spoon, until well-browned and slightly crispy at the edges—about 6-8 minutes. Don’t rush this step; those caramelised bits are flavour gold. Be sure to break up the meat into smaller, bite-sized chunks. Remove the cooked meat and set aside, but keep that flavourful oil in the pan.
- Char the vegetables: Add the sliced onions to the same pan and cook until they start to soften and pick up some colour, about 3-4 minutes. Toss in the baby corn and French beans, stirring frequently. Cook until the vegetables are tender but still have bite, and importantly, until they develop some lovely charred edges—about 5-6 minutes total. I like my vegetables with personality, so don’t be afraid of those darker spots.
- Bring it together: Turn off the heat and let everything cool for a few minutes—you want it warm but not scorching hot. Add the cooked meat back to the pan along with the laab instant powder. Mix everything thoroughly, ensuring the spice blend coats all the ingredients evenly.
- Serve properly: Let the laab cool to room temperature before serving. This isn’t just tradition—it’s when the flavours truly come together. Serve with sticky rice and fresh vegetables like cucumber slices, cabbage wedges, or lettuce cups for scooping.
Recipe Video
Notes
- Note: Traditional laab uses boiled meat, but frying adds incredible depth of flavor. If you want to go completely traditional, boil the minced meat in a small amount of water until just cooked, then proceed with the vegetables and seasoning.