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Ingredients

• ¼ teaspoon [1 mL] salt
• 2 tablespoons [30 mL] Thai fish sauce (nam pla)
• 2 tablespoons [30 mL] sugar
• ¼ cup [60 mL] lime juice
• 4 garlic cloves, minced
• 4 Thai chiles or 6 serrano chiles, minced
• 1 pound [450 g] roasted duck meat, minced (see Chef Notes)
• 1 tablespoon [15 mL] galangal, minced
• Juice of 2 limes
• 1½ tablespoons [25 mL] roasted rice powder
• 1 to 2 tablespoons [15 to 30 mL] ground bird pepper, to taste
• 3 shallots, minced
• 2 scallions, sliced
• ½ cup [120 mL] watercress leaves, chiffonade
• ¼ cup [60 mL] cilantro leaves, minced
• ¼ cup [60 mL] mint leaves, roughly torn
• 2 large makroot leaves, central rib removed, finely shredded
• 8 leaves Napa cabbage, chiffonade
• 16 cherry tomatoes, halved
• 8 long beans, cut into 2-inch [5-cm] lengths, or 40 thin green beans, trimmed and lightly blanched
• Cilantro and mint leaves

Description

Known As Laab In Thailand, Larb In Cambodia, And Lap In Laos, This Dish Originated In A Region That Is Now Part Of Northeastern Thailand And Laos. The Flavors Should Be Intense To Be Authentic. This Version, From Central Thailand, Utilizes Succulent Roast

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