📍 Where this dish comes from: Andaman coast (Phang Nga, Krabi) · Emerald bays / limestone karsts
Discover the history of this region →
Discover the history of this region →
Laap is the national dish of Laos and a cornerstone of Isan cuisine — a warm minced meat salad that combines the deeply savoury with the aggressively sour and fiery. The toasted rice powder is not optional: it adds a unique nutty texture and absorbs excess moisture, fundamentally changing the character of the dish. Without it, laap is just spiced mince.
What You’ll Need
Servings: 3 servings
Calories: 350kcal
Ingredients
- 500 g minced pork
- 2 tbsp toasted rice powder (khao khua)
- 3 shallots finely sliced
- 1 stalk lemongrass finely sliced
- 1 large handful mint leaves
- 1 handful coriander leaves
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 2 tsp dried chili flakes
- 2 kaffir lime leaves finely sliced
- Spring onions to garnish
Instructions
- Make toasted rice powder: dry-roast raw jasmine rice in a pan until golden. Cool and grind to a coarse powder.
- Dry-cook the mince in a pan over medium-high heat until cooked through, 5–7 minutes.
- Transfer to a bowl. Add lime juice, fish sauce, and chili flakes while still warm.
- Mix in shallots, lemongrass, kaffir lime, and toasted rice powder.
- Fold in mint and coriander.
- Taste — it should be intensely sour, salty, and spicy.
- Serve warm with extra chili and herbs.
Nutrition
Serving: 1serving | Calories: 350kcal | Protein: 30g | Fat: 22g | Fiber: 1g
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Health Benefits
- Mint contains menthol, traditionally used to ease digestive discomfort.
- Fresh coriander and herbs provide antioxidants and micronutrients many diets lack.
- Lemongrass contributes citral and other aromatic compounds studied for their antimicrobial properties.