Laab Kui(Spicy Pork Salad)

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“Laab” means lucky and it is a favorite dish among the people in the Northeast. It is a popular dish at ceremonies.


Nutrition

Herbs and spices in the dish contain vitamins, minerals and calcium which are good for excretory system. Pork is high in protein, but high in cholesterol from the offal. Having the dish regularly is not recommended.

Ingredient

½ kg. dried chilies
2 tbsp. coriander seeds
2 tbsp. ma-khean (Sichuan peppers)
2 tbsp. fennel seeds
2 tbsp. ma-lap (a member of Umbelliferae family)
20 each long peppers
½ tbsp. black peppercorns
1 tsp. cloves
1 tbsp. star anise
2 tbsp. aromatic ginger
4 pieces nutmegs
3 pieces cinnamon
1 tbsp. cardamom seeds
1 tbsp. salt

Ingredients
300 grams pork
200 grams pork offal
½ cup fresh pork blood
2 tbsp. Vietnamese coriander
1 tbsp. garlic, deep-fried
5 each dried chilies, deep-fried
Side dish : local vegetables


How-to

1. Mince the pork, and gradually add the blood while mincing.
2. Boil the offal until cooked, and slice. Keep the pork stock for the next step.
3. Mix the pork stock, remaining blood and all of ingredients for Prik Laab together.
4. Add the minced pork and mix all together.
5. Garnish with Vietnamese coriander, deep-fried garlic and chilies. Serve with the vegetables.