Lao Laap (Larb) with Fresh Herbs
A bright Lao minced-meat salad tossed with lime, fish sauce, toasted rice powder, chiles, and fresh herbs.
Equipment
- Large skillet
- Mixing bowl
- Chef's knife
- Mortar and pestle
Ingredients
Laap
- 1 lb ground chicken or pork lean
- 1/2 cup water for cooking the meat
- 1/4 cup fresh lime juice about 2 limes
- 2 tbsp fish sauce or to taste
- 1 tbsp toasted rice powder coarsely ground
- 1 tsp sugar optional
- 2 shallots thinly sliced
- 2 cloves garlic minced
- 1-2 Thai chiles thinly sliced
Fresh Herbs and Garnishes
- 1/2 cup fresh mint leaves loosely packed
- 1/2 cup fresh cilantro leaves loosely packed
- 2 scallions thinly sliced
- 8 lettuce leaves for serving
Instructions
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.
Notes
- For the most fragrant result, add the herbs just before serving.
- Use pork, chicken, beef, or finely chopped mushrooms for a different variation.
Nutrition
Calories: 330kcalCarbohydrates: 12gProtein: 28gFat: 19gSaturated Fat: 5gCholesterol: 95mgSodium: 820mgFiber: 2gSugar: 3g