Laab Nuea (Ground Beef Salad)

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Servings: 4 Difficulty: Advanced
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Thai-style fresh and vibrant salad that brings home-style flavor to your table
Laab Nuea (Ground Beef Salad recipe image
Laab Nuea (Ground Beef Salad recipe image
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Laab Nuea (Ground Beef Salad)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 290.1

Description

This Thai salad features Ground beef, Lime juice, Fish sauce (nam pla) **, Galangal powder(kha pon) **, Shallots. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. chopped 2 tb Cilantro leaves, chopped 2 tb Ground roasted sticky rice** 1 ts Thai red chili pepper, - ground (prik khee no pon) 15 Mint leaves Description: The
  2. blend of fresh herbs and lime juice makes this salad very refreshing.
  3. This laab recipe was taken to Bangkok by the people of the Northeast and is one of the favorite dishes of Thailand.
  4. Other meats such as chicken or pork can also be used.
  5. Directions: Combine the ground beef with the lime juice, fish sauce, galangal powder and shallots.
  6. Heat a skillet and
  7. cook the ground beef mixture on medium-high
  8. heat for 5 minutes or until the beef is cooked.
  9. Remove the skillet from the
  10. heat and
  11. add the chopped green onion and cilantro and the ground roasted rice.
  12. Mix thoroughly so that everything is well combined.
  13. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and
  14. garnish with the mint leaves.
  15. Serve with an accompaniment of raw vegetables, such as long string beans or snake beans, sliced cabbage, green leaf lettuce/Chinese lettuce, basil leaves, and swamp cabbage or spinach.
  16. TERMS Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown.
  17. Add a tablespoon of water to the pan at occasional intervals.
  18. Grind in a mortar with a pestle if ground roasted sticky rice is needed.
  19. Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor.
  20. Fresh young ginger root, but not dried ginger, is an adequate substitute, but does not properly replace the unique flavor.
  21. Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or shrimp.
  22. The fish are salted and fermented in jars and then the liquid is collected.
  23. It adds salt to many dishes and is essential for authentic Thai flavors--and is available from Asian food stores.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 290.1kcal
% Daily Value *
Total Fat 17.0g27%
Saturated Fat 6.8g34%
Cholesterol 88.5mg30%
Sodium 466.6mg20%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.1g1%
Sugars 0.2g
Protein 29.8g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, blending, fish, galangal, ground, juice, laab, lime, nam, nuea, onion, pla, pon, powderkha, roasting, salad, sauce, scallion, shallots, sliced
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