Chef Yia Vang’s Isaan Laab
He's Back! Chef Yia Vang of Union Kitchen MN and Chef Camp created these amazing Hmong inspired Isaan Laab for you to experience in your kitchen! Order this recipe to receive an exclusive video of Chef Yia’s techniques and tips!
- Seared ground beef with fresh bright flavors of lemongrass and cilantro tossed in Hmong laab spices, served with rice and garlicky mustard greens.
- Learn more about Union Kitchen and Chef Camp in our interview: Yia Vang Interview
Difficulty:
Medium
This dish is Gluten-Free
Calories: 741
Fat: 22g
Carbs: 62g
Protein: 28g
Isaan is in the northeastern part of Thailand where food is a bit warm, hearty and filling. Laab is a traditional Thai dish made of minced meat and combined with aromatic spices, vegetables, herbs and citrus. Chef Yia’s version perfectly highlights our summer’s bounty of fresh produce in this quick and flavor-laden dish.
Ingredients
Sushi rice
Toasted rice flour
Fish sauce
Laab mix
Thai basil
Thai chili
Cilantro
Culantro
Garlic
Lemongrass
Carrot
Mint
Green Onions
Mustard greens
Grass fed ground beef
Featured Ingredient Partners:
Ground beef:
Grass Run Farms - Dorchester, IA
Mustard greens, Mint, Green onions:
Hmong American Farmers Association (HAFA) - St. Paul, MN
Cilantro:
Harmony Valley Farm
Cooking terms for this recipe
Bias slice
Cutting or slicing on a diagonal angle
Toast
To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.
Wilt
To become soft through heat, loss of water.