Easy Thai Laab that has morphed into an easy weeknight version. Sausage, fresh herbs and Thai spices create a fresh and robust classic Thai dish.
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Bangkok at night includes crowds meandering through the streets with waves of savory and spicy aromas permeating every street corner. Couples and friends locked in their own little world, enjoying ‘pai-tio’, the practice of simply walking around to watch and see, which includes being a spectator in the kitchens of some of the best street chefs in the world. The creations include several variations of fried rice, coconut pancakes, grilled meat satays, soupy noodle curries, green papaya salad, fresh fish cakes, teas, coffees, the list goes on without end. Thai food can be simple or complicated but always delicious. The cuisine reminds me of both Chinese and Indian, in the same recipe, the best of both, on the same plate.
This recipe is inspired by Victor Sodsook
‘Issan-Style Chopped Meat Salad with Toasted Rice Powder’ recipe. I made it once exactly like the recipe except without the rice powder only because I couldn’t find any. This dish is delicious just the way it is but it over the years it morphed into a recipe that became easy and very edited by Mr. Craftiness. Instead of 1/2 tsp of Thai chili powder and 1 lb of boneless, skinless chicken breast we use a pinch of cayenne and 2 lbs of Italian sausage (1 lb hot & 1 lb mild). Sounds strange, I know, I hope Victor never finds out, I believe I committed an international culinary crime. The result is, of course delicious or I wouldn’t post this, and easy, weeknight easy.
While Laab is traditionally served wrapped in a lettuce leaf, Mr. Craftiness likes it over rice. Your choice, both are very good.
CONFUSED ABOUT THE DIFFERENT CHILI POWDERS? I’ve got the details in my article What is Chili Powder?
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