The essential “fresh” component of a well-balanced Thai meal.
Pound the aromatics and hard-to-break-down ingredients.
Laab is a style of salad found primarily in northeastern Thailand and Laos, typically made with finely chopped or ground meats that are cooked and then tossed with a simple dressing of lime juice, fish sauce, and coarsely ground dried chiles, along with fresh herbs, particularly mint, and, most important of all,is made by dry-toasting uncooked rice until it turns dark brown and takes on a beautiful toasty aroma, and then grinding the rice into a coarse powder in a mortar and pestle or spice...
The leading flavors of laab should be sour and spicy, with a savory-salty finish from fish sauce. Unlike other salads, sugar does not feature prominently in laab, as the natural sweetness and richness from the meat works to balance the heat of the chiles and acidity of the lime juice. The steamed sticky rice served alongside laab also works to temper the sharp, assertive seasoning of the salad. That said, it wouldn’t be “wrong” to add a pinch of sugar to a laab if you felt like it needed it.
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