How One of Thailand’s Most Iconic Dishes is Made | Passport Kitchen | Epicurious

Chef Hong Thaimee originally hails from Chang Mai in the north of Thailand. Today she joins Epicurious for our next edition of Passport Kitchen, demonstrating a Laab and sticky rice recipe prepared in a fashion not often seen in North American Thai restaurants.

See the full recipe: https://www.epicurious.com/recipes/fo...

Shop for the equipment and ingredients Chef Thaimee uses in this recipe!
Sticky Rice Steamer Pot and Basket: https://amzn.to/3ZoFsDc
Khantoke: https://amzn.to/3LWqaSY
Squid Fish Sauce: https://fave.co/3Zskvaa
Coconut Grater: https://amzn.to/3lTNia7
Wangderm Coconut Palm Sugar Discs https://fave.co/3G1nO1d

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Director/Producer: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Talent: Hong Thaimee
Director of Culinary Production: Kelly Janke
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Casting Producer: Vanessa Brown
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell

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0:00 Laab, not Larb!
0:19 Part 1 - Preparing The Laab Chili Seasoning
2:04 Part 2 - Making The Sticky Rice
3:44 Part 3 - Mincing The Pork
4:42 Part 4 - Preparing The Aromatics
5:26 Part 5 - Cooking The Laab
6:44 Part 6 - How To Eat Laab

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