Laap, also written larb, is a beloved Lao minced-meat salad built around lime, fish sauce, herbs, and toasted rice powder. It is often served with lettuce and sticky rice.
Cook the meat gently with water so it stays tender, then balance the warm mixture with lime, fish sauce, chiles, and a generous handful of fresh herbs.
Toast uncooked sticky rice in a dry skillet until golden, then grind it coarsely for the nutty toasted rice powder that gives laap its signature texture.
Serving Suggestions
Serve with lettuce leaves, steamed sticky rice, cucumber, and extra lime. For a milder salad, remove the chile seeds before slicing.
Recipe Notes
Laap is best freshly mixed, but the cooked meat can be chilled for up to two days and dressed with the herbs just before serving.
Lao Laap (Larb) with Fresh Herbs
A bright Lao minced-meat salad tossed with lime, fish sauce, toasted rice powder, chiles, and fresh herbs.
Ingredients
Equipment
Method
Cook and Season:
- Warm the water in a skillet over medium heat. Add the ground meat and cook, breaking it up, until just cooked through.
- Remove from the heat and stir in the lime juice, fish sauce, toasted rice powder, sugar, shallots, garlic, and chiles.
Finish and Serve:
- Fold in the mint, cilantro, and scallions while the meat is warm but not piping hot.
- Taste and adjust the lime, fish sauce, and chile. Serve with lettuce leaves and sticky rice if desired.
Nutrition
Notes
- For the most fragrant result, add the herbs just before serving.
- Use pork, chicken, beef, or finely chopped mushrooms for a different variation.
