Spicy minced pork with lime, toasted rice powder, and fresh herbs — the heart of Laotian cuisine.
Laap is Laos's national dish and one of the world's great salads. Ground meat (pork, beef, or chicken) is mixed with a bright lime dressing, fragrant mint and cilantro, toasted rice powder, and sometimes liver. It's served at room temperature with sticky rice and is meant to be eaten with crispy lettuce cups or sticky rice balls.
Serves 4
Toast uncooked rice in a dry pan until golden. Cool and grind into powder.
Heat oil in a wok. Fry garlic until fragrant. Add meat and stir-fry until cooked through.
Remove from heat. Add lime juice, fish sauce, rice powder, and half the herbs. Stir well.
Transfer to a plate. Top with remaining herbs, scallions, and chilies. Serve with sticky rice.
Meat should be just cooked — don't over-cook or it becomes tough.
Roasted rice powder is crucial for authentic flavor.
Serve at room temperature for best taste.
Use beef instead of pork
Add pork liver for traditional richness
Make vegetarian with mushrooms
Eat immediately or within 2 hours. Can refrigerate 1 day.
Laap is Laos's signature dish and is so beloved that it's claimed by both Laos and northern Thailand (Isaan). It represents the core of Laotian cuisine and family dining.
The name comes from the Lao word meaning 'to chop' or 'to mince', reflecting the preparation.
Traditional versions can use raw liver, but cooking the meat ensures food safety.
Per serving · 4 servings total
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