Laotian cuisine is known for its use of fresh ingredients and a complex balance of flavours that distinguish it from the rich culinary traditions of Southeast Asia. Laap, also known as larb, is one such example. This popular salad combines minced meat with the sparkle of lime, the heat of chilli and the fragrance of fresh herbs. As well as offering an explosion of flavours in every bite, this dish reflects the simplicity and elegance of Laotian culinary art, making it an essential experience for anyone wishing to explore the country’s gastronomy.
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Instructions
- 50 g uncooked jasmine rice (or sticky/sweet rice)
- 2 tbsp. vegetable oil
- 3 shallots (finely sliced)
- 570 g ground chicken (grind yourself or cut into small pieces for best texture)
- 1/2 tsp. sugar
- 2 tbsp fish sauce
- juice of 2 limes
- 1-2 Thai bird's eye chillies (cut into thin slices)
- 3 spring onions (thinly sliced)
- 15 g coriander (coarsely chopped)
- 30 g fresh mint (coarsely chopped)
- Salt
- Salad leaves to serve
Notes
- Toast the rice in a dry wok or frying pan over a low heat, stirring constantly until golden and fragrant (about 10 minutes). Grind to a coarse powder in a mortar and pestle or spice grinder. Set aside.
- Heat the wok over a high heat and pour in 2 tablespoons of oil. Fry half the shallots in the oil until crisp. Remove the shallots from the wok, reserving the oil.
- Return the wok to the heat and cook until smoking. Add the minced chicken. Cook, stirring, until the chicken is golden and crispy, then add the sugar, fish sauce and lime juice.
- Cook for a further minute, stirring, then add the toasted rice powder, chillies, remaining raw shallots, spring onions, coriander and mint. Sauté for a further minute, stirring, then season and add salt or more chilli, sugar, fish sauce and/or lime juice as required.
- Serve in salad leaves and garnish with the reserved crispy shallots.
Tip: This dish can be prepared with chicken, pork or beef.
