The Laos Laab Diip Recipe is just one reason foodies all over the globe are captivated by the tastes and textures of Laotian cuisine. Laab Diip, a meat salad with a refreshing and zesty flavor profile that embodies the essence of Southeast Asian cooking, is one of the country’s most recognizable meals. This article will discuss the essence of Laotian Laab Diip, its culinary roots, and the methods for making this delectable meal at home.
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The distinctive taste of Laos Laab Diip Recipe comes from the harmonious interplay of lime juice’s bright tang, fish sauce’s deep umami flavor, roasted rice powder’s nutty undertones, and a variety of fresh herbs including mint, cilantro, and green onions. The meal is also distinguished by its spicy flavor, the intensity of which may be modified by adding more or less bird’s eye chilies. Laab Diip’s tantalizing flavor profile will have you daydreaming about the vibrant markets of Laos with every mouthful.
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With its strong tastes, Laos Laab Diip Recipe is best enjoyed as part of a larger Laos dinner, with fragrant jasmine rice or sticky rice. You may add a refreshing crunch by serving it with crisp vegetables like lettuce, cabbage, or cucumber. If you want to take your dining experience to the next level, try serving Laab Diip with some other classic Laos meals like Kaeng Nor Mai or Tam Mak Hoong (spicy green papaya salad. (bamboo shoot soup).
How To Make Our Laos Laab Diip Recipe
Ingredients (8 Servings)
2 pounds ground pork or chicken
6 tablespoons sticky rice
1 cup chicken broth
1/2 cup lime juice
1 tbsp cup fish sauce
1/4 cup roasted rice powder
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/2 cup chopped fresh Thai basil
1/2 cup chopped fresh kaffir lime leaves
4-6 Thai bird chilies, minced (optional)
2-3 cloves garlic, minced
Instructions
1. Prepare the Sticky Rice:
a. Rinse the sticky rice under cold water until the water runs clear.
b. Soak the sticky rice in water for about 4 hours or overnight.
c. Drain the soaked sticky rice and steam it in a steamer for approximately 20 minutes until cooked and tender.
d. Remove the sticky rice from the steamer and let it cool.
2. Cook the Ground Pork or Chicken:
a. Heat a large skillet or wok over medium-high heat.
b. Add the ground pork or chicken to the skillet and cook until browned and cooked through.
c. Remove the cooked meat from the skillet and set it aside.
3. Prepare the Jeow Mak Len Sauce:
a. In a blender or food processor, combine the roasted rice powder, minced garlic, and Thai bird chilies (if using).
b. Blend the mixture until it forms a coarse paste.
c. Transfer the paste to a mixing bowl.
d. Add lime juice, fish sauce, and chicken broth to the bowl.
e. Stir well to combine all the ingredients and let the sauce sit for a few minutes to allow the flavors to meld.
4. Combine the Ingredients:
a. In a large mixing bowl, combine the cooked ground pork or chicken, chopped scallions, chopped fresh cilantro, chopped fresh mint, chopped fresh Thai basil, and chopped fresh kaffir lime leaves.
b. Add the prepared Jeow Mak Len sauce to the mixing bowl.
c. Mix all the ingredients thoroughly until well combined.
5. Serve the Laos Jeow Mak Len:
a. Transfer the prepared Laos Jeow Mak Len to a serving dish.
b. Garnish with additional fresh herbs, lime wedges, and sliced chilies if desired.
c. Serve the dish with steamed sticky rice on the side.
Prep Time: 30 minutes (including soaking time for sticky rice)
Cooking Time: 25 minutes
Note: The estimated prep time includes the time required to rinse and soak the sticky rice. The estimated cooking time accounts for cooking the ground pork or chicken, preparing the Jeow Mak Len sauce, and combining all the ingredients.
Pots, Pans, and Cooking Equipment Needed for the Laos Laab Diip Recipe
Large mixing bowl
Large nonstick skillet or wok
Wooden spoon or spatula
Cutting board
Sharp knife
Best Way to Store Leftovers From the Laos Laab Diip Recipe
The Laos Laab Diip Recipe is best served fresh, but if you have leftovers, store them in an airtight container in the refrigerator. They will keep for up to 3 days. When reheating, you can do so on the stovetop or in the microwave until heated through.
Tips and Tricks For Easier Creation
Use a nonstick skillet or wok to prevent sticking and make it easier to stir-fry the ingredients.
Pre-chop your ingredients beforehand to make cooking go smoother and faster.
Use a meat thermometer to ensure that the chicken is cooked through and reaches an internal temperature of 165°F.
Taste as you go and adjust seasoning to your liking. You can add more lime juice, fish sauce, or sugar to balance the flavors according to your preferences.
Serve the Laab Diip with sticky rice to soak up the flavorful juices.
Side Dishes and Desserts For the Laos Laab Diip Recipe
Steamed or stir-fried vegetables like bok choy or broccoli
Fresh or pickled vegetables like cucumber or carrots
Fresh herbs like Thai basil or cilantro
Sticky rice or jasmine rice
Fresh lime wedges
How To Serve the Laos Laab Diip Recipe
To serve the Laab Diip, transfer it to a serving dish and garnish with extra herbs, sliced chili peppers, and lime wedges. Serve with a side of sticky rice or jasmine rice and your choice of vegetables. Allow your guests to spoon the Laab Diip onto their plates and mix it with the rice and vegetables to create a delicious and satisfying meal.
Dietary Substitutions For the Laos Laab Diip Recipe
1. Vegan Option:
a. Substitute ground pork or chicken with crumbled tofu or tempeh.
b. Replace fish sauce with soy sauce or tamari for a vegan alternative.
c. Use vegetable broth instead of chicken broth in the Laos Laab Diip Recipe.
d. Omit roasted rice powder or use a vegan-friendly alternative, such as toasted sesame seeds.
e. Replace lime juice with lemon juice for a similar tangy flavor.
f. Use chopped scallions, cilantro, mint, Thai basil, kaffir lime leaves, and garlic as per the original recipe.
g. Add extra Thai bird chilies for heat, if desired.
2. Gluten-Free Option: For the Laos Laab Diip Recipe
a. Ensure the ground pork or chicken is gluten-free and does not contain any fillers or additives.
b. Use gluten-free sticky rice.
c. Verify that the chicken broth is gluten-free or use a gluten-free vegetable broth.
d. Check that the roasted rice powder is gluten-free or make your own by toasting and grinding gluten-free rice.
e. Use a gluten-free fish sauce or substitute with tamari or coconut aminos.
f. Include the chopped scallions, cilantro, mint, Thai basil, kaffir lime leaves, and garlic as mentioned in the original recipe.
g. Optional: Check the Thai bird chilies for gluten-free status or use a gluten-free chili alternative.
3. Vegetarian Option:
a. Substitute ground pork or chicken with crumbled tofu or textured vegetable protein (TVP).
b. Replace fish sauce with soy sauce or tamari for a vegetarian alternative.
c. Use vegetable broth instead of chicken broth preparing the Laos Laab Diip Recipe.
d. Omit roasted rice powder or use a vegetarian-friendly alternative, such as toasted sesame seeds.
e. Retain the lime juice for tanginess.
f. Include the chopped scallions, cilantro, mint, Thai basil, kaffir lime leaves, and garlic as per the original recipe.
g. Add extra Thai bird chilies for heat, if desired.
4. Mediterranean Diet Option: For the Laos Laab Diip Recipe
a. Use ground lean turkey instead of pork or chicken.
b. Replace fish sauce with a small amount of balsamic vinegar or red wine vinegar for a tangy flavor.
c. Use low-sodium chicken broth or vegetable broth.
d. Include the roasted rice powder for added texture.
e. Retain the lime juice for a fresh taste.
f. Use the chopped scallions, cilantro, mint, basil, kaffir lime leaves, and garlic as in the original recipe.
g. Optional: Add Mediterranean herbs like oregano or thyme for additional flavor.
5. Keto Diet Option:
a. Use ground pork or chicken, as mentioned in the original recipe.
b. Opt for cauliflower rice instead of sticky rice for a low-carb alternative.
c. Check that the chicken broth is keto-friendly and does not contain added sugars or starches.
d. Include the roasted rice powder in moderation or omit it entirely to reduce carb content.
e. Retain the lime juice for flavor in the Laos Laab Diip Recipe.
f. Use the chopped scallions, cilantro, mint, basil, kaffir lime leaves, and garlic as per the original recipe.
g. Add Thai bird chilies according to personal preference.
6. Heart Healthy Diet Option: For the Laos Laab Diip Recipe
a. Choose lean ground chicken instead of pork.
b. Use low-sodium chicken or vegetable broth to reduce sodium content.
c. Include the roasted rice powder for added texture.
d. Retain the lime juice for a tangy flavor.
e. Use the chopped scallions, cilantro, mint, basil, kaffir lime leaves, and garlic as mentioned in the original recipe.
f. Optional: Reduce the amount of fish sauce or use a low-sodium alternative.
g. Limit the amount of Thai bird chilies or omit them to control spiciness.
7. Paleo Option:
a. Use ground pork or chicken, as mentioned in the original recipe.
b. Ensure the chicken broth is paleo-friendly and does not contain additives or preservatives.
c. Include the roasted rice powder in moderation or omit it for a grain-free alternative.
d. Retain the lime juice for flavor for the Laos Laab Diip Recipe.
e. Use the chopped scallions, cilantro, mint, basil, kaffir lime leaves, and garlic as per the original recipe.
f. Optional: Add paleo-approved chili flakes or ground black pepper for spiciness.
g. Adjust the amount of salt in the dish according to personal preference.
8. Low Carb Option: For the Laos Laab Diip Recipe
a. Choose ground pork or chicken, as mentioned in the original recipe.
b. Substitute sticky rice with cauliflower rice or konjac rice for a low-carb alternative.
c. Use low-sodium chicken or vegetable broth to reduce sodium content.
d. Include the roasted rice powder in moderation or omit it entirely to reduce carb content.
e. Retain the lime juice for flavor.
f. Use the chopped scallions, cilantro, mint, basil, kaffir lime leaves, and garlic as per the original recipe.
g. Adjust the amount of Thai bird chilies according to personal preference.
9. Whole 30 Option:
a. Use ground pork or chicken, as mentioned in the original recipe.
b. Ensure the chicken broth is compliant with Whole30 guidelines and does not contain additives or sweeteners.
c. Omit roasted rice powder to comply with Whole30 restrictions.
d. Retain the lime juice for flavor.
e. Use the chopped scallions, cilantro, mint, basil, kaffir lime leaves, and garlic as per the original recipe.
f. Optional: Use compliant chili flakes or hot sauce for spiciness to the Laos Laab Diip Recipe.
g. Check the labels of all ingredients to ensure they are Whole30-approved.
10. Weight Watchers Option: For the Laos Laab Diip Recipe
a. Choose ground lean turkey instead of pork or chicken.
b. Use low-sodium chicken or vegetable broth to reduce points.
c. Include the roasted rice powder for added texture.
d. Retain the lime juice for flavor.
e. Use the chopped scallions, cilantro, mint, basil, kaffir lime leaves, and garlic as mentioned in the original recipe.
f. Optional: Adjust the amount of fish sauce or use a reduced-sodium alternative.
g. Adjust the quantity of Thai bird chilies according to personal preference and point allowances.
11. Low Fat Option:
a. Choose ground lean turkey instead of pork or chicken.
b. Use low-sodium chicken or vegetable broth to reduce sodium content.
c. Include the roasted rice powder for added texture to the Laos Laab Diip Recipe.
d. Retain the lime juice for flavor.
e. Use the chopped scallions, cilantro, mint, basil, kaffir lime leaves, and garlic as per the original recipe.
f. Optional: Reduce the amount of fish sauce or use a low-sodium alternative.
g. Adjust the quantity of Thai bird chilies according to personal preference and dietary restrictions.
12. Vegetable Variations: For the Laos Laab Diip Recipe
a. Omit the ground pork or chicken and replace it with a medley of sautéed vegetables like bell peppers, mushrooms, and zucchini.
b. Use vegetable broth to enhance the flavors.
c. Skip the roasted rice powder or substitute with toasted sesame seeds for added texture.
d. Retain the lime juice for a zesty taste.
e. Include the chopped scallions, cilantro, mint, basil, kaffir lime leaves, and garlic as per the original recipe.
f. Optional: Add other vegetables like snow peas or baby corn for more variety.
g. Adjust the amount of Thai bird chilies or omit them based on personal preference.
FAQs About the Laos Laab Diip Recipe
Can Laos Laab Diip Recipe be made vegetarian or vegan?
Yes, Laab Diip can be made vegetarian or vegan by using meat substitutes such as crumbled tofu, textured vegetable protein (TVP), or mushrooms instead of ground meat. The other ingredients and seasonings can remain the same.
Is the Laos Laab Diip Recipe spicy?
Yes, Laab Diip is traditionally a spicy dish, but the level of spiciness can be adjusted according to personal preference. The heat comes from the use of chili powder or fresh chili peppers, which can be adjusted or omitted if desired.
How is Laab Diip served?
Laab Diip is typically served with a side of fresh vegetables, such as lettuce, cucumber, and mint leaves. Diners can take a lettuce leaf, place a spoonful of the meat mixture on it, and wrap it up like a taco or burrito. The fresh vegetables add a refreshing crunch and balance out the spiciness of the meat mixture.
Can the Laos Laab Diip Recipe be made ahead of time?
Yes, Laab Diip can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. However, it is recommended to store the meat mixture and vegetables separately and assemble the wraps just before serving to prevent the lettuce leaves from becoming soggy.
Final Thoughts
While seeing the beautiful countryside and fascinating towns of Laos, I came into a veritable feast of tasty delights. There was one dish, though, that really won my heart: Laotian Laab Diip.
Now that I’m back in my own kitchen, I often replicate the enchantment of the Laos Laab Diip Recipe. When I measure out the ingredients and stir up the marinade, I can’t help but reflect about the fateful day in Vientiane when I stumbled onto this culinary treasure for the first time. I will always remember the Laab Diip as more than simply a meal; it is a symbol of the extraordinary skill of the Laotian cooks and a reminder of a country that stole my heart.
Laos Laab Diip Recipe
Equipment
- Large mixing bowl
- Large nonstick skillet or wok
- Wooden spoon or spatula
- Cutting board
- Sharp knife
Ingredients
- 2 pounds ground pork or chicken
- 6 tablespoons sticky rice
- 1 cup chicken broth
- 1/2 cup lime juice
- 1 tbsp fish sauce
- 1/4 cup rice powder roasted
- 1/2 cup scallions chopped
- 1/2 cup fresh cilantro chopped
- 1/2 cup fresh mint chopped
- 1/2 cup fresh Thai basil chopped
- 1/2 cup fresh kaffir lime leaves chopped
- 4-6 chilies Thai bird minced (optional)
- 2-3 cloves garlic minced
Instructions
Prepare the Sticky Rice:
- a. Rinse the sticky rice under cold water until the water runs clear.
- b. Soak the sticky rice in water for about 4 hours or overnight.
- c. Drain the soaked sticky rice and steam it in a steamer for approximately 20 minutes until cooked and tender.
- d. Remove the sticky rice from the steamer and let it cool.
Cook the Ground Pork or Chicken:
- a. Heat a large skillet or wok over medium-high heat.
- b. Add the ground pork or chicken to the skillet and cook until browned and cooked through.
- c. Remove the cooked meat from the skillet and set it aside.
Prepare the Jeow Mak Len Sauce:
- a. In a blender or food processor, combine the roasted rice powder, minced garlic, and Thai bird chilies (if using).
- b. Blend the mixture until it forms a coarse paste.
- c. Transfer the paste to a mixing bowl.
- d. Add lime juice, fish sauce, and chicken broth to the bowl.
- e. Stir well to combine all the ingredients and let the sauce sit for a few minutes to allow the flavors to meld.
Combine the Ingredients:
- a. In a large mixing bowl, combine the cooked ground pork or chicken, chopped scallions, chopped fresh cilantro, chopped fresh mint, chopped fresh Thai basil, and chopped fresh kaffir lime leaves.
- b. Add the prepared Jeow Mak Len sauce to the mixing bowl.
- c. Mix all the ingredients thoroughly until well combined.
Serve the Laos Jeow Mak Len:
- a. Transfer the prepared Laos Jeow Mak Len to a serving dish.
- b. Garnish with additional fresh herbs, lime wedges, and sliced chilies if desired.
- c. Serve the dish with steamed sticky rice on the side.
