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Larb salad, also known as laap, is a dish that hails from Laos, but has since spread to other Southeast Asian countries like Thailand and Vietnam. It's a flavorful and refreshing salad made with minced meat (usually pork or chicken), herbs, lime juice, and toasted ground rice. The combination of sour, spicy, and savoury flavours makes larb salad a true explosion of taste that has captivated food lovers worldwide.
The origin of larb salad can be traced back to the northeastern region of Laos, where it was traditionally eaten as a celebratory dish during festivals and special occasions. Its popularity spread throughout the country and eventually crossed borders to neighbouring countries where it evolved into different regional variations.
The dish is simple to make, but the key to a successful larb salad is in the balance of flavours. The minced meat is cooked in a hot pan until browned and then mixed with a combination of fish sauce, lime juice, and chilli flakes. The ground toasted rice adds a nutty flavour and texture to the salad, while the fresh herbs like mint, cilantro, and green onion bring brightness and freshness to the dish.
Video Credit: Palin's Kitchen/YouTube
Ingredients:
- 500 gms ground chicken
- ½ cup chopped fresh mint leaves
- ½ cup chopped fresh cilantro leaves
- ½ cup chopped green onion
- ¼ cup fish sauce
- ¼ cup lime juice
- 2 tbsp toasted rice powder
- 2-3 Thai chilli peppers, chopped
- 1 head butter lettuce, leaves separated
Method:
- Heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it up with a wooden spoon as it cooks.
- In a small bowl, whisk together the fish sauce, lime juice, and chilli peppers.
- Once the meat is cooked, remove the skillet from the heat and stir in the fish sauce mixture.
- Stir in the chopped mint, cilantro, and green onion.
- Sprinkle the toasted rice powder over the top and stir to combine.
- To serve, spoon the larb mixture into the butter lettuce cups and garnish with additional herbs if desired.
