Spicy Laotian Laap with Galangal and Kaffir Lime

Name: Spicy Laotian Laap with Galangal and Kaffir Lime
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Salad
Ingredients: 500g lean ground pork; 2 tablespoons uncooked sticky rice; 2 tablespoons fish sauce; 1 tablespoon lime juice; 2 tablespoons minced galangal; 3 kaffir lime leaves; 1 cup fresh mint leaves; 1 cup fresh coriander leaves; 1 cup Thai basil leaves; 2 small shallots; 1 tablespoon chili flakes; 1 tablespoon sugar; 1 tablespoon water; Fresh lime wedges; Extra mint leaves

A Zesty, Aromatic Laotian Salad

This traditional Laotian dish combines minced meat or tofu with fresh herbs and spices, packing a punch of flavors with hints of galangal and kaffir lime. Perfect for those seeking a bold, spicy salad.

45 min
4
Intermediate

Ingredients

For the Laap Base

500g lean ground pork

(or substitute with tofu for a vegetarian option)

2 tablespoons uncooked sticky rice

2 tablespoons fish sauce

(use soy sauce for a vegetarian version)

1 tablespoon lime juice

2 tablespoons minced galangal

3 kaffir lime leaves

finely sliced

For the Herb Mixture

1 cup fresh mint leaves

1 cup fresh coriander leaves

1 cup Thai basil leaves

2 small shallots

finely sliced

For the Dressing

1 tablespoon chili flakes

(adjust to taste)

1 tablespoon sugar

1 tablespoon water

For the Garnish

Fresh lime wedges

Extra mint leaves

Preparation

Preparing the Sticky Rice Powder

Heat the Skillet

Heat a dry skillet over medium heat.

Toast the Rice

Add the sticky rice and toast until golden brown and fragrant.

Grind into Powder

Grind the toasted rice into a fine powder using a mortar and pestle or a spice grinder.

Use a mortar and pestle for best texture.

Preparing the Meat (or Tofu)

Cook the Protein

In a large pan, cook the ground pork or tofu over medium heat until browned and cooked through.

Ensure the meat is well-cooked to avoid any risk of raw meat contamination.

Add Galangal and Lime Leaves

Stir in minced galangal and kaffir lime leaves.

Season the Laap

Season with fish sauce, lime juice, and sticky rice powder, mixing well.

Adding the sticky rice powder helps absorb excess moisture and enhances texture.

Cooking Process

Toasting Rice

Toast until golden for a nutty flavor

Cooking Meat (or Tofu)

Stir-fry until evenly cooked

Mixing Dressing

Whisk until sugar dissolves completely

Plating & Serving