How To make Laab Nuea (Ground Beef Salad)
1 lb Ground beef
1/4 c Lime juice
2 tb Fish sauce (nam pla) **
1/2 ts Galangal powder(kha pon) **
6 Shallots, thinly sliced
2 tb Scallion (spring onion),
- 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 blend of fresh herbs and lime juice makes this salad very refreshing. This laab recipe was taken to Bangkok by the people of the Northeast and is one of the favorite dishes of Thailand. Other meats such as chicken or pork can also be used. Directions: Combine the ground beef with the lime juice, fish sauce, galangal powder and shallots. Heat a skillet and cook the ground beef mixture on medium-high heat for 5 minutes or until the beef is cooked. Remove the skillet from the heat and add the chopped green onion and cilantro and the ground roasted rice. Mix thoroughly so that everything is well combined. Remove to a serving plate, spoon the ground pepper on the side of the plate if desired, and garnish with the mint leaves. 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. ** TERMS Roasted sticky rice: Prepared by adding raw sticky rice to a hot skillet and cooking until it is golden brown. Add a tablespoon of water to the pan at occasional intervals. Grind in a mortar with a pestle if ground roasted sticky rice is needed. Galangal (kha): A relative of the ginger root, galangal is pale yellow and has a unique, delicate flavor. Fresh young ginger root, but not dried ginger, is an adequate substitute, but does not properly replace the unique flavor. Fish sauce (nam pla): A salty, pale brown liquid used widely in Thai cooking, this is made from fermented small fish or shrimp. The fish are salted and fermented in jars and then the liquid is collected. It adds salt to many dishes and is essential for authentic Thai flavors--and is available from Asian food stores. Typed from: "Thailand, the Beautiful Cookbook.", ISBN 0-00-255029-6. A large coffee table pictorial book, full of lovely pictures, descriptions, information and recipes. Typed by Dale/Gail Shipp, Columbia Md.
How To make Laab Nuea (Ground Beef Salad)'s Videos
Thai Pork LAAB Salad - Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
LAAB NAMTOK/thai recipe
#laabnamtok #thaicucina
Thai beef salad
Thai beef salad
Ingredients for 4 portions as a starter
- 400g beef fillet
- 1 bunch coriander, leaves picked and roots cleaned
- 2 cloves garlic
- 2 bird’s eye chillies
- 20g palm sugar
- 1 lime
- 30ml fish sauce
- 1 punnet of cherry tomatoes, cut in half
- 1 cucumber, seeds removed and sliced
- 1/2 shallot (or red onion), sliced very thin
- Bunch mint, picked leaves
- 3 finger limes (optional)
- Fried shallots
Method
1. Start by placing a heavy based pot over medium high heat and seasoning your beef fillet well on all sides.
2. Once the pan is nice and hot, seal the beef fillet making sure you’re getting a great crust on the outside but preferably still keeping it rare in the centre. Once it's cooked, leave it to one side to rest.
3. Start working on your dressing by pounding together the garlic, coriander roots and bird’s eye chilli, then adding in the palm sugar, fish sauce and lime juice. Check the seasoning to make sure you're happy with it.
4. Start working on the rest of the ingredients for your salad picking the herb leaves, slicing tomatoes and cucumber and slicing the shallots.
5. In a bowl, dress the salad with half of the dressing.
6. Slice your rare beef fillet and dress each piece of beef with a little bit more of the dressing.
7. Arrange your salad on the plate followed by the beef slices, finger lime (if you are using them) and crispy shallots. Enjoy!
Thai Salad . Raw Beef Salad or Goy Neua . Food Tour of Hua Hin. Thailand
Thai salads, in particular, those from the Isaan region, are flavour sensations.
Goy Neua (ก้อยเนื้อ) - Spicy Raw Beef Salad
The beef is finely minced and then the usual laap dressing is added along with herbs, onion and garlic. As you can see from the picture, lots of ground sticky rice is also there; this is for added texture and some nuttiness due to the rice being dry roasted.
This salad is not for the faint-hearted, but if it is good enough for the French, Italian and Japanese to have raw meat dishes, so too the Thais, with goy neua.
Be daring and give it a try when next at an Isaan restaurant, as it is truly amazing.
This was had at 102 Miang Bplaa Phao up on Soi Hua Hin 102. It's a pretty nice Isaan restaurant and well worth the visitSubscribe:
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KrazyKAT's Beef Tartare *Laab SeenNgua*
**WARNING** This is a raw food recipe and it's NOT a recipe/dish for people with sensitive stomachs!
Larb SeenNua is a popular authentic beef dish among Laotains! It's preferably eaten raw! There's many variations and versions of this recipe... this is my version of how I like my laab SeenNua *beef tartare*
1 lb. fresh lean beef (sirloin) finely chopped
1 cup cooked beef tripe/honeycomb
2 Tbsp. finely chopped fresh garlic
2 stalks finely chopped lemon grass
3 Tbsp. finely chopped fresh galangal
1 tsp. finely chopped kaffir lime leaves
6 fresh Thai chili peppers
1 Tbsp. MSG *optional*
2 Tbsp. Larb namtok seasoning mix
3 Tbsp. fermented fish sauce *Lao padek*
2 Tbsp. roasted rice powder
1 1/2 Tbsp. chili powder
cilantro
green onions
mint
Vietnamese coriander
*optional* cabbage, green leaf lettuce, radish, cucumbers, celery, Thai eggplant, Vietnamese fish mint, string beans
Spicy Thai Grilled Pork Salad (Moo Nam Tok) - Marion's Kitchen
My family Thai food recipe for spicy grilled pork salad or ‘moo nam tok’. This is a popular Thai street food dish that originated in the north-east of Thailand. Marion’s recipe has all the spicy grilled pork goodness you’d expect from the street food version with some tips on getting that charred grilled pork flavour at home.
Find my full recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.