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/food/views/laab-moo 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 When you buy something through our retail links, we earn an affiliate commission. 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 -- 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 Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.