Table of Contents
- A Thai fusion ‘laab’ bursting with umami and fresh fragrant flavours
- What is Laab?
- Salty and Sour Sauce
- Fusion Laab recipe
- Traditional Laab dressing
- Similar recipes found on flaevor.com
- Recipe: Vermicelli Pork Aubergine Laab
A Thai fusion ‘laab’ bursting with umami and fresh fragrant flavours
In this simple meat and noodle stir-fry, Vermicelli Pork Aubergine Laab brings together beautiful Asian flavours. Crispy fried eggs with a gooey yolk sit proudly alongside the miso-soy noodles. A tangy zesty lime and coriander sauce adds a dimension of freshness.
What is Laab?
Laab, or Larb, is a famous dish from the city of Laos in Northern Thailand. In simple terms it translates to a meat salad garnished with fresh herbs. Modern laab is most often made with chicken, beef, duck, fish, pork or mushrooms.
Salty and Sour Sauce
Laab sauce is always a combination of fish sauce, lime juice and fresh herbs. It is served at room temperature along with a bowl of sticky rice or vegetables.
Fusion Laab recipe
Some elements remain intact in this recipe for pork and aubergine vermicelli with a twist. Vermicelli noodles are mixed with stir-fried aubergine and minced pork. They are seasoned with soy sauce, maple syrup and sriracha. The salty soy and spicy sriracha are balanced by the maple syrup.
Traditional Laab dressing
A sour lime, coriander and fish sauce is then poured over the laab to give it back to a traditional Thai flavour. Fried eggs complete the dish simply because almost anything tastes better with a fried egg on top.
Similar recipes found on flaevor.com
Recipe: Vermicelli Pork Aubergine Laab
Vermicelli Pork Aubergine Laab
Ingredients
- Oil for frying
- 500g pork mince
- 100g vermicelli noodles
- 1 aubergine
- 4 eggs
- 1 spring onion, sliced thin
- Thai or regular basil leaves
Laab Seasoning Sauce
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1 red chilli
- 1 tsp sriracha (optional)
- 1 tsp honey or maple syrup
- 100 ml light chicken stock
Sour Coriander Lime Sauce
- 3 tablespoons lime juice
- 1 tbsp maple syrup
- 2 tablespoons fish sauce
- 1 small clove of garlic, finely minced
- 1 or 2 small green chilies, minced
- Handful of coriander chopped fine
Instructions
- Cook vermicelli noodles according to packet instructions. When soft and pliable, drain and set aside.
- Combine all Sour Coriander Lime Sauce ingredients and set aside.
- Cut the aubergine into small pieces. Heat a generous amount of oil in a frying pan or wok and fry aubergine until soft and starting to brown. Season well with salt as you fry.
- Add pork mince to the aubergine and cook until starting to brown.
- Add vermicelli noodles to the mince and aubergine. You may want to cut them in half before adding if they are very long.
- Pour Laab seasoning sauce into the pan and coat pork and noodles well. Cook over medium heat for a few minutes until the sauce absorbs but doesn’t dry out. Remove from the heat.
- In a separate frying pan, heat some oil and when nearly smoking, crack in eggs. Fry until the edges are crispy but yolk is still runny. Season with salt.
- Transfer laab to a large serving plate or divide between bowls. Garnish with spring onion and basil leaves. Serve coriander lime sauce in a separate bowl alongside the fried eggs. Pour coriander sauce over the noodles and enjoy!
