How A Thai Chef Makes Northern-Style Laab & Sticky Rice | 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. Director of Photography: Kevin Dynia Editor: Micah Phillips Talent: Hong Thaimee Sr. Culinary Director: Kelly Janke Culinary Producer: Mallary Santucci Culinary Associate Producer: Asnia Akhtar Line Producer: Jen McGinity Producer/Director: Mel Ibarra Associate Producer: Oadhan Lynch 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? ►► 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.