laap
Next Dish: Tamal
Laap, also known as Larb, is a type of minced meat salad that is considered the national dish of Laos. It is traditionally made with chicken, fish, beef, duck, or pork, combined with lime juice, fish sauce, mint leaves, chili, and toasted ground rice. The dish is often served with sticky rice and fresh vegetables. Laap is also popular in Northeast Thailand, where it is commonly eaten with a side of raw vegetables and sticky rice.
Recipe
Ingredients:
500 grams of minced meat (pork, chicken, or beef)
3 tablespoons of fish sauce
3 tablespoons of lime juice
1 tablespoon of crushed dried chili
2 tablespoons of toasted sticky rice powder
1/2 cup of chopped mint leaves
1/2 cup of chopped coriander leaves
1/2 cup of chopped spring onions
2 shallots, thinly sliced
Fresh vegetables and herbs for serving (lettuce, cucumber, long beans, etc.)
Instructions:
Cook the minced meat in a pan over medium heat until fully cooked. Break up the meat into small pieces as it cooks. Do not add oil or water as the meat will cook in its own juices.
Once the meat is cooked, remove from heat and let it cool for a few minutes.
In a large mixing bowl, combine the cooked meat, fish sauce, lime juice, crushed dried chili, and toasted sticky rice powder. Mix well until all ingredients are evenly distributed.
Add the chopped mint leaves, coriander leaves, spring onions, and sliced shallots to the bowl. Mix well.
Taste and adjust the seasoning if necessary. The taste should be a balance of salty, sour, and spicy.
Serve the Laap with fresh vegetables and herbs on the side. You can wrap the Laap in lettuce leaves or eat it with a side of sticky rice.