Laap Neua Lemongrass (Laos Lemongrass Beef Salad)
Laap Neua Lemongrass, a fragrant minced beef salad, showcases the vibrant, herbaceous flavours that make Lao cuisine so distinct. This dish combines the earthy warmth...
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram minced beef
- 2 stalk lemongrass minced
- 1-2 chilies finely sliced
- 2 shallots
- 2 cloves garlic
- 2 tablespoons fish sauce
- 2 tablespoon lime juice
- 2 tablespoon sugar optional, to balance flavours
- fresh herbs mint, coriander, and spring onion. chopped
- salt and pepper to taste
- cooked jasmine rice for serving
- vegetable oil for frying
Instructions
- 1
In a skillet over medium heat, add a splash of oil and cook the minced beef until it’s browned and cooked through. Add a pinch of salt and pepper. Once cooked, set aside to cool slightly.
- 2
In a mixing bowl, combine the minced beef with lemongrass, chilli, shallot, garlic, fish sauce, lime juice, and sugar (if using). Adjust the fish sauce or lime juice to balance saltiness and acidity.
- 3
Gently fold in the chopped herbs (mint, coriander, and spring onion).
- 4
Serve the Laap Neua over a bed of steamed jasmine rice. Garnish with extra herbs and a few chilli slices for added heat if you like.