Bamboo Shoot Larb [Laab] (Laj Ntsuag Xyoob)

Nyob Zoo Foodies!

Today, I'll be showing you all a very delightful and simple bamboo shoots larb/laab. Yes! Bamboo laab! :) When it comes to laab, there's so many ways to make it. You have a variety of herbs you can mix & match as well as all types of seasonings and spices you can add. Laab can be made with any kind of protein. However, I'll be showing you all a very simple bamboo shoots laab version since I grew up eating it this way.  My mom would make this dish for us during summer time and was always such a delight to eat. It's quite easy to make and also great for those looking to eat a little bit lighter. I usually eat this as a side dish with rice and grilled meat. I especially love this with fried pork and or crispy pork belly. It's so good! :)
Let me know what you like to add into your larb/laab! :)

Larb: Most common term used in the States What you should be saying: LAAB or LAAP or LAJ [we don’t pronounce or use the “r”] But since a lot of you know this dish as Larb, I refer to it as that. But be mindful that we don’t pronounce or use the “r”!

WRITTEN RECIPE HERE:
http://chawjcreations.com/2020/06/03/bamboo-shoots-larb-larb-ntsuag-xyoob/

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INGREDIENTS
1 pound bamboo shoot tips [I used singing bird brand] (rinsed)
---VEGETABLE STOCK---
4 cups water
2 tsp salt
1/4 onion (rough cut)
4 cloves garlic (smashed)
3 cilantro roots or stems
1/2 tsp crushed white peppercorns
---DRESSING---
1/2 tsp chili powder or fresh chili peppers(add more if desire)
1 ½ TBSP of fish sauce
1 ½ tsp of chicken bouillon powder
1 TBSP of lime juice
2 Garlic (finely minced)
2 lemongrass (minced or slice)
OPTIONAL: Padaek (I usually don't like to add padaek in my cooking, but you have the option to)
---HERBS---
1/2 cup cilantro (chopped)
1 cup green onion (slice)
1/2 cup culantro (chopped)
1 shallots (sliced)
2 tablespoons of toasted rice powder
OPTIONAL: Basil, Mint, Dill, etc
---PORK---
2 lbs pork belly with skin on
Salt, pepper, and garlic powder
Bake in preheated 450 oven until crispy. Use the broiler to cook the skin to a crisp ~400-425 degrees F
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My name is Cindy Her and I have been cooking and baking for quite a long time now! Hmong food culture and tradition is dear to my heart and I wanted to keep our roots intact somewhere. So this is why I started this channel to keep me and you connected to the Hmong culture. I hope you all learn a little bit about the Hmong food culture and try out these recipes! As always, happy cooking :)
-Cindy Her [C.HerCreations]

Видео Bamboo Shoot Larb [Laab] (Laj Ntsuag Xyoob) канала C.HerCreations