Laap is the traditional national dish of Laos. A tasty salad with minced meat, it is eaten warm as a starter or light meal. Laap is served with raw vegetables and sticky rice: a fresh and light delicacy with typically Asian aromas. It combines meat and spices (such as galangal and lemon grass), fresh herbs (such as coriander and kaffir lime leaves), hot chillies and fish sauce into a delightful blend of flavors. Laotians have been eating laap with their hands for generations. The steamed sticky rice is shaped into small, dented balls and used as a spoon. Give it a try: eat laap like a Laotian!

Preparation:

1. Wash the meat, pat it dry with kitchen roll and dice or mince it very finely. Sear in a pan and leave it to simmer in its own juice.

2. Heat the uncooked rice in a frying pan on medium heat for 5 minutes. Stir the rice with a wooden spatula until it is toasted golden-brown on all sides, then leave it to dry. Grind the rice with a mortar.

3. Wash the lemon grass and scallions. Remove the top and bottom piece and the outer leaves, then finely slice both plants. Remove the leaf vein of the kaffir lime leaves and slice the leaves finely. Peel and finely chop the shallots, galangal and garlic. In a bowl, combine the prepared seasoning and the meat. Mix in the fish sauce, chili flakes and lime juice and sprinkle the toasted rice on top.

4. Wash and coarsely shred the mint leaves. Wash and dry the coriander and finely chop its stems. Fold the mint and coriander into the laap.

5. Arrange the laap on several lettuce leaves on a large serving plate. Serve with steamed rice.

Bon appétit!
Mikhuaamsuk danoahan khongthan.

Hint: The typical Laotian Paksong coffee is a perfect complement to this meal. Coffee from the Bolaven Plateau, the main coffee-growing region of Laos, is traditionally prepared with sweetened condensed milk and a little green tea and served in a glass.