Spicy Thai Chicken 'Laab' Salad
ID: ddb50c47...
An authentic and vibrant Northern Thai minced chicken salad bursting with spicy, sour, salty, and savory flavors. Tossed with fresh aromatic herbs and toasted rice powder, it is traditionally served with cool, crunchy raw vegetables.
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🍳 Cooking Flow
Dry-toast the dried chillies and grind them to make fresh chilli powder. → Dry-toast sticky rice until golden brown, then grind in a mortar and pestle to make toasted rice powder. → Mix shaved palm sugar, fish sauce, chilli powder, lime juice, and a pinch of rice powder to make the dressing. → Gently poach the chicken mince in water until cooked, then drain and transfer to a bowl. → Toss the hot chicken with shallots, herbs, and the dressing, adjusting seasoning to taste. → Serve alongside cool fresh vegetables like cabbage, snake beans, and cucumbers.
Cooking Steps
Brief Cooking Order
Dry-toast the dried chillies and grind them to make fresh chilli powder. → Dry-toast sticky rice until golden brown, then grind in a mortar and pestle to make toasted rice powder. → Mix shaved palm sugar, fish sauce, chilli powder, lime juice, and a pinch of rice powder to make the dressing. → Gently poach the chicken mince in water until cooked, then drain and transfer to a bowl. → Toss the hot chicken with shallots, herbs, and the dressing, adjusting seasoning to taste. → Serve alongside cool fresh vegetables like cabbage, snake beans, and cucumbers.
Introduction
An authentic and vibrant Northern Thai minced chicken salad bursting with spicy, sour, salty, and savory flavors. Tossed with fresh aromatic herbs and toasted rice powder, it is traditionally served with cool, crunchy raw vegetables.
Step 1
Use scissors to cut the large and small dried red chillies into small pieces.
Step 2
Add the cut chillies to a dry frying pan over medium heat. Toast them, stirring constantly, until fragrant and slightly darkened, releasing their aromas.
Step 3
Transfer the toasted chillies to a coffee grinder and grind until they form a fine powder with some seeds still visible.
Step 4
Add raw sticky rice to a clean dry frying pan over medium-low heat. Toast, shaking the pan continuously, until the rice turns a deep golden brown and smells toasted like popcorn.
Step 5
Transfer the toasted rice to a mortar and pestle and grind until it reaches a coarse, sandy powder texture.
Ingredients List
Important Notes
Toasted rice powder (Khao Khway) is the signature ingredient that thickens the dressing and adds a nutty, authentic aroma to the dish.
Poaching the chicken in a little water instead of frying it in oil ensures the chicken stays tender, moist, and pale, which is traditional for Thai laab.
Tossing the sliced raw shallots with the hot poached chicken helps wilt them slightly and tones down their harsh raw bite.
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