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 sauce 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 a powder using a mortar and pestle or a spice grinder. Set aside.
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Cooking the meat: Heat a skillet over medium heat. Add the ground meat without adding any oil, then cook, stirring regularly, until thoroughly cooked. Drain any excess liquid and set aside.
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Prepare the vegetables and herbs: While the meat is cooking, finely chop the onion, garlic, cilantro, mint, and scallions. Also slice the chili pepper into thin rings if you want to add some spice.
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Seasoning: In a bowl, combine the cooked meat with the chopped onion, garlic, and chili pepper. Then add the fish sauce and lime juice. Mix well so the meat absorbs the flavors.
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Incorporating the herbs: Add the coriander, mint, and chives. Mix gently so as not to crush the herbs.
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Finishing touch: 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.
laap salad, larb salad, Laotian recipe
