Featured on Tastemade: Mom’s Lao Laap Recipe
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Lao Laap is a delicious beef salad mixed with fresh herbs and lime. It’s also the national dish of Laos!
Traditionally laap is served with sticky rice and has an amazingly balanced taste of sour, heat, and umami.
Today, I’m treating mom with some Wagyu and we’re making her favorite dish. Also known as larb or laap, it’s known as a good fortune salad served on many special occasions.
Ingredients:
Beef or Wagyu (I got Japanese Olive Wagyu @ Crowdcow)
1 tbs crushed toasted sweet rice (crushed and roasted)
1-2 tbs premium fish sauce (or more to taste, I used Son Fish Sauce)
1 bunch cilantro (roughly chopped)
1 bunch mint (roughly chopped)
2 Medium shallot or 2 small red onion (sliced)
2 stalks of green onions (sliced)
1 tbs crushed red chili flakes
1 teaspoon shrimp paste (or more to taste)
1 whole lime (juice of lime or more to taste)
Garnish:
1-2 red Thai chilis (2 for more heat or omit for less heat, thinly sliced)
1 jalepeno thinly sliced at diagonal
1/2 cucumber, thinly sliced at diagonal
Serve with a side of freshly steamed sticky rice
PREPARATION
Heat a skillet over medium heat and add dry sticky rice grains in the pan. Do not add oil, toast until golden brown (keep stiring rice so it doesn’t burn) and remove from pan.
Crush rice with mortar and pestle or use a food processor to grind up rice into a powder.
Sear beef until medium rare and let rest 10 min.
Slice beef and combine with roasted rice powder, herbs, and onion. Add fish sauce, lime, and toss. Mix well.
Serve with a side of freshly steamed sticky rice and garnish with some cucumbers on the side, and a couple sliced and whole Thai chili peppers and sliced jalapeños.