Beef Laap

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Siamese version of Laotian Laap or Goy



  1. Wrap the shallot and garlic in aluminum foil and roast on the stove for approx. 2 minutes per side till the content is scorched.
  2. Remove the content from the foil, mash together well (with mortar and pestle, if available) and set aside.
  3. Lightly cook the ground beef in a dry pan/wok until the pink is just gone, and place in a bowl.
  4. Let cool for a few minutes.
  5. Add fish sauce, salt, lime juice, and mix well.
  6. Add the mashed garlic/shallot, ground coriander seed, toasted rice, ground hot chile, chopped scallion, and lightly toss together with a fork.
  7. Serve on a bed of lettuce leaves and garnish with mint leaves.
  8. This dish should be served with fresh raw assorted vegetables such as: chunks of "yard-long bean", napa leaves (select the more tender inner leaves), lettuce leaves (romaine and other leave lettuces are excellent), celery,.


  1. Adjust the amount of ground hot chile pepper to taste. Serve extra on the side to be added to the dish as needed.
  2. Make toasted rice by browning raw rice in a hot dry wok or frying pan, and then ground coarsely in a blender, or an acceptable substitute is to brown a commercial "cream of rice" in a hot dry pan/wok.