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Laab Dressing

The dressing is kept deliberately simple: fresh lime juice for acidity, fish sauce for depth and savoury lift, finished with just a hint of sesame oil to add warmth without overpowering the dish.
Prep Time4 minutes
Total Time5 minutes
Course: dressing
Cuisine: Thai
Keyword: Laab
Servings: 4 people
Calories: 22kcal
Author: Jeff

Equipment

  • 1 Mixing bowls
  • 1 whisk
  • 1 citrus juicer

Ingredients

  • 140 ml Lime juice I usually use 1/2 freshly squeezed and half packaged lime juice bought from the supermarket
  • 50 ml Fish sauce A Thai staple. I use Squid brand
  • 10 ml sesame oil

Instructions

  • Combine the lime juice and fish sauce in a small bowl.
  • Whisk briefly to blend.
  • Add the sesame oil and whisk just to combine.
  • The dressing should be bright and salty, with only a subtle hint of sesame.

Notes

  • Keep it fresh, but practical: I usually use half fresh lime juice and half bottled — it saves time while keeping the dressing bright and lively.
  • Balance is everything: Sour, salty, and umami — taste and adjust to your preference.
  • Sesame oil is subtle: Only a small amount is needed; too much will overpower the herbs and lime.
  • Mix just before serving: For best flavour, toss the dressing with the chicken and herbs right before eating.
  • Taste as you go: Everyone’s palate is different — a little extra fish sauce, lime, or chilli can make it perfect for you.