2 tablespoons of coconut oil, or oil of choice
1 shallot, finely chopped
Pinch of salt
1 pound of ground pork (or beef)
1 teaspoon of minced garlic
1 teaspoon of minced ginger
1-3 teaspoons of Red Boat fish sauce (to taste)*
Juice from 2 limes (or to taste)
1 head of butter lettuce
Garnishes: (personal preference)
Pickled carrots (see recipe below)
1. If making the pickled carrots, prepare* and refrigerate.
2. In a wok, or large frying pan, heat the oil over medium heat. When hot, add the chopped shallot and a pinch of salt; sauté about 3 minutes.
3. Add the ground pork, and stir fry until the meat is no longer pink.
4. Add the ginger and garlic; stir fry until fragrant.
5. Season with fish sauce, lime juice and pepper to taste; stir and remove from heat.
6. Place meat mixture in lettuce cups; top with fresh herbs, pickled carrots, sriracha sauce to taste.
Makes 6 lettuce cups.
I have never cared much for fish sauce, but my daughter loves anything cooked with it. After assembling the ingredients for this recipe, I saw a taste test of fish sauce brands online and headed to Whole Foods. What a difference The Red Boat brand makes. It's like tasting a cheap white wine and then champagne. I added 3 teaspoons of this to the laab and threw out my other brand. The flavor was delicate, rich and delicious!
* Pickled Carrot Strings:
- 1/3 cup apple juice
- 1/2 cup apple cider vinegar
- 1/2 teaspoon kosher salt
- 3 carrots, julienned
Chill for at least 30 minutes. Drain a handful of carrots on a paper towel before using. (Put the rest in the fridge; they will keep for up to a week.)