Laap is a traditional Laotian dish, considered a national symbol. It's a minced meat salad, usually served warm, with fresh herbs, toasted rice powder, and a fragrant dressing made with lime juice and fish sauce. Larb is prized for its freshness and balanced flavors. It can be made with pork, chicken, or fish.
Ingredients
Preparation
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Prepare the toasted rice powder: Toast a few tablespoons of raw rice in a dry pan until golden brown. Then grind it into powder using a mortar or spice grinder. Reserve.
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Cooking the meat: Heat a frying pan over medium heat. Add the minced meat without adding oil, then cook, stirring regularly, until well cooked. Drain any excess liquid and set aside.
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Prepare the vegetables and herbs: While the meat is cooking, finely slice the onion, garlic, coriander, mint, and spring onions. Also cut the chili pepper into thin slices if you want to add spice.
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Seasoning: In a bowl, mix the cooked meat with the chopped onion, garlic, and chili pepper. Then add the fish sauce and lime juice. Mix well so that the meat soaks up the flavors.
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Incorporation of herbs: Add the coriander, mint, and spring onions. Mix gently so as not to crush the herbs.
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Finishing: Sprinkle toasted rice powder over the meat to add a crispy texture.
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Serving: Serve the larb warm in lettuce leaves to make small bites, accompanied by sticky rice.
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