Larb or Laap is a traditional Laotian minced meat salad and it is considered as the unofficial national dish of Laos. The dish is also prepared in different areas, where Laotian people live.
What I love about this dish is the fact that it has a very fresh touch, although minced meat can be heavy most of the times. The lime juice, the lemongrass and the lettuce are balancing it perfectly. Oh yeah, and the coriander! You can serve it with the lettuce leaves or with some sticky rice on the side.
Did you know that Laotian people eat the biggest amount of sticky rice 🍚 in the world? That is because obliviously the territory is abundant sticky rice crops.
Heat up a pan and add the meat straight to it. We are not adding any oil because the meat has a lot of fat. Break it up in small pieces and add the fish sauce. Let it cok for 2 minutes or until seared
After 2 minutes, add the lemongrass, the chilli, the ginger and the garlic and cook for 2-3 minutes At the end ass the spring onion, mix well and switch off the flame.
Serve the meat on lettuce leaves, garnishing with coriander and extra spring onions and chillies.