Laap is the national dish of Laos, celebrated for its bold, fresh, and balanced flavors. It’s a minced meat salad, traditionally made with chicken, beef, pork, duck, or fish, mixed with lime juice, fish sauce, ground roasted rice powder, chili, and fresh herbs such as mint, cilantro, and scallions.
Served at room temperature, Laap is typically accompanied by sticky rice and lettuce. The dish delivers a perfect harmony of spicy, sour, salty, and nutty notes.
What makes Laap especially distinctive is the addition of toasted rice powder, which lends a gentle crunch and a roasted aroma. While some versions use cooked meat, others—especially traditional rural recipes—feature raw minced beef, making freshness and preparation skill essential.
Must Read: Banku and Grilled Tilapia: Make Ghana’s Classic Street Food at Home
Authentic Lao Laap – Traditional Minced Meat Salad of Laos
Description
Laap is the national dish of Laos, celebrated for its bold, fresh, and balanced flavors. It’s a minced meat salad, traditionally made with chicken, beef, pork, duck, or fish, mixed with lime juice, fish sauce, ground roasted rice powder, chili, and fresh herbs.
Background and Origin
The origins of Laap run deep in Lao history and culture, symbolizing prosperity, unity, and luck. In the Lao language, “laap” means good fortune or to gain good luck, which is why it’s often prepared during celebrations, weddings, and New Year festivals.
Laap is believed to have ancient roots that predate modern borders, tracing back to the early Lao kingdoms, which thrived from the 14th to the 18th centuries. During this time, Laap evolved as a dish that made use of locally available ingredients — fresh herbs, fish from the Mekong River, and meats from family farms.
The dish spread to neighboring regions, influencing and being influenced by the cuisines of Thailand’s Isaan region, northern Cambodia, and parts of Vietnam. While Thailand’s larb has become globally famous, its roots remain deeply tied to Laotian culinary traditions.
In traditional Lao society, food preparation was a communal act, and Laap, requiring fresh herbs and precise seasoning, became a dish that represented care, family connection, and the joy of sharing. Even today, making Laap is considered an art, balancing the bright acidity of lime with the deep umami of fish sauce and the heat of chili.
Ingredients
Instructions
-
How to Prepare Lao Laap
- Chop the tenderloin into tiny pieces.
- Dip the beef tripe in hot water for 30 seconds, then take it out. Place in a bowl with the tenderlion and drizzle the fish sauce on it. Add the fish sauces, beef bile to help in digestion, and add the MSG.
- Mix to ensure the liquids soak evenly. Then add the stickly rice powder, chili pepper and lime juice. Add the galangal, lime leaves and shallots. Mix evenly.
- Add the green onions, cilantro and mint leaves and mix.
- Arrange about 3 clean lettuce leaves in a place and serve the beef mixture on them.
- Pick a lettuce, serve the mixture on them and enjoy!
Video credit: Saeng Douangdara–YouYube
Note
Tips for Making Lao Laap
- Use as much hot chili as desired.
- Use just a little galangal because it's sharper and citrusy than ginger.
- You can serve laap alongside fresh vegetables like cucumber, cabbage, and lettuce.
Must Read: How to Make Authentic Korean Kimchi at Home – A Fermentation Classic
Every bite of Lao laap tells a story of riverside villages, shared meals, and the deep-rooted Lao belief that food is not only for nourishment but also for celebration and connection. With its vibrant freshness and bold character, Laap continues to bring people together — from traditional Lao feasts to dinner tables around the world.
