Larb: Spicy Beef Salad by Donna Luangmany

One of the dishes most commonly associated with Lao cuisine is larb (also spelled laap, laap, larp). A minced meat salad with fresh herbs, it is distinctly aromatic and bold. Larb is best enjoyed without utensils and accompanied with a large helping of sticky rice.

1 lb ground or minced meat. (This version uses steak, but anything can be used: beef, chicken, pork, duck, fish. My mother even makes a vegetarian version.)

3-5 shallots

2 birds eye Thai chili peppers

5 green onions

1 bunch cilantro

1 bunch Thai basil

1 bunch mint

1-2 tablespoons fish sauce

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2 tablespoons khao khua (roasted rice powder) **

1 lime

Optional ingredients for garnish: lettuce leaves, string beans sliced lengthwise, sliced cucumber

Cook meat. Mince if necessary, cutting first into slices and then crosswise, as finely as possible. (For steak, heat one tablespoon of oil in a frying pan. Cook until it is medium to well done, depending on your preference. Be sure to let it rest for 5-10 minutes before slicing.) Roughly chop cilantro, Thai basil, mint. Slice shallots, green onions, birds eye peppers into rounds. Toss all ingredients. Add khao khua, fish sauce, lime juice.

Serve with optional garnishes, and/or sticky rice. Larb is best enjoyed with sticky rice accompanying every bite. Roll up a small piece of sticky rice and use it to scoop up some larp.

* Note: Every family has their own version of larb. This dish is easily customized to your own preferences. You can add more lime juice, fish sauce, or pepper if depending on if you prefer a sour, tangy, or spicy taste. There is nothing subtle about larb, so don’t be shy with those herbs and seasonings.

** About the ingredients: