Vegan Laab Pak
A North-East Thai dish packed with flavor and spice, made with spiced ground tofu, roasted rice powder, lemongrass, red onion, green onion (chive), garlic, crushed chili pepper and soy sauce.
Laab Pak, a vegan version of the traditional Laab salad, finds its origin in the northeastern region of Thailand, known as Isaan (E-San). Laab, a dish renowned for its bold flavors and aromatic herbs, is traditionally made with minced meat. Laab Pak emerged as a vegan alternative to cater to the preferences of those abstaining from meat or embracing a plant-based diet. This dish showcases the adaptability and creativity of Thai cuisine, offering a flavorful and satisfying option for vegans and vegetarians. To make Laab Pak, the process involves several steps. Firstly, a variety of finely chopped or minced vegetables and tofu, are stir-fried with aromatic herbs like lemongrass, mint, cilantro, and shallots. The key to Laab Pak's distinctive flavor lies in the combination of these fresh herbs, creating a fragrant and zesty profile. Ground roasted rice, a crucial element in traditional Laab, is included to add a nutty texture and depth to the dish. The mixture is then seasoned with a dressing made from lime juice, soy sauce and chili flakes, providing the characteristic sweet, sour, and spicy balance of Thai cuisine. The final step involves arranging the Laab Pak on a serving platter and garnishing with additional herbs and vegetables for a visually appealing presentation. Laab Pak stands as a testament to Thailand's culinary diversity and willingness to adapt traditional recipes to accommodate plant-based dietary preferences. With its explosion of flavors and vibrant textures, Laab Pak has become a beloved choice for vegans, vegetarians and anyone seeking a fresh and satisfying Thai culinary experience.
