Laap Moo — Lao Minced Pork Salad

Shopping list

• 500 g pork mince

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• 100 ml chicken stock

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• 3 tbsp fish sauce

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• 4 tbsp lime juice — freshly squeezed

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• 2 tbsp jasmine rice — uncooked, for toasted rice powder

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• 1 tsp dried chilli flakes — or to taste

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• 3 piece shallots — finely sliced

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• 3 piece spring onions — finely sliced

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• 20 g fresh mint leaves — roughly torn

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• 20 g fresh coriander — roughly chopped

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• 10 g fresh Thai basil — leaves picked

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• 1 piece iceberg lettuce — leaves separated, for serving

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Step by step

1. 1

   To make the toasted rice powder, heat a dry frying pan over medium heat. Add the uncooked jasmine rice and toast, stirring frequently, for 5– 6 minutes until golden brown and fragrant. Allow to cool, then grind to a coarse powder using a pestle and mortar or spice grinder.

2. 2

   In a large frying pan or wok, combine the pork mince and chicken stock. Cook over medium-high heat, breaking up the mince with a wooden spoon, for 8– 10 minutes until the pork is fully cooked and the liquid has mostly evaporated.

3. 3

   Remove the pan from the heat and allow the pork to cool for 2– 3 minutes.

4. 4

   Stir in the fish sauce, lime juice, dried chilli flakes, and toasted rice powder. Mix thoroughly.

5. 5

   Add the sliced shallots, spring onions, mint leaves, coriander, and Thai basil. Toss gently to combine.

6. 6

   Taste and adjust seasoning with more fish sauce, lime juice, or chilli flakes as desired. The flavour should be tangy, savoury, and slightly spicy.

7. 7

   Serve the laap immediately on a platter lined with iceberg lettuce leaves. Diners can scoop the laap into lettuce cups and eat with their hands, or serve alongside warm sticky rice.