Laotian laap or larb salad

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.

Preparation time 10 mins

Cooking time 8 mins

Total 18 mins

Difficulty: beginner

Servings: 4

Ingredients

500 g ground beef (or chicken, pork, or fish depending on preference)
1 tbsp toasted sticky rice powder (or regular rice if you don't have sticky rice)
1 tbsp fish sauce (make sure it is gluten free)
2 tbsp lime juice
1 red onion, finely chopped
2 cloves of garlic, chopped
1 small red pepper (optional)
1 bunch of fresh cilantro (or parsley if like my husband you hate cilantro)
1 bunch of fresh mint
1 bunch of spring onions or chives
Lettuce leaves (for serving)
Sticky rice (as a side dish)

Preparation

1
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.
2
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.
3
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.
4
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.
5
Incorporation of herbs: Add the coriander, mint, and spring onions. Mix gently so as not to crush the herbs.
6
Finishing: Sprinkle toasted rice powder over the meat to add a crispy texture.
7
Serving: Serve the larb warm in lettuce leaves to make small bites, accompanied by sticky rice.

Keywords: laap salad, larb salad, laos recipe,