Lao Lap is considered the national dish of Laos and is traditionally served at celebrations for prosperity and good luck. Its origins lie in rural Lao households where leftover pork was transformed with bold herbs, lime, and toasted rice to create a fresh, aromatic salad that could be eaten any time of year.

In northern Laos, Lap may include fermented fish sauce and more chili, while southern versions often add extra herbs like Vietnamese mint. In Thailand’s Isan region, a similar dish called “Larb” uses ground meat instead of sliced pork and incorporates toasted rice powder in a slightly different ratio.

It is typically presented on a large platter with fresh lettuce, endive, cucumber, radish, and sometimes small eggplants. Diners take a leaf, place a spoonful of the salad, fold, and eat it in one bite, often accompanied by sticky rice or jasmine rice on the side.

Lap is a staple at Lao New Year (Pi Mai), wedding feasts, and harvest festivals, symbolizing luck and abundance. It is also enjoyed as an everyday lunch or dinner because of its quick preparation and bold flavors.

The toasted rice powder adds a nutty, smoky aroma that balances the acidity of lime and the saltiness of fish sauce. It also gives the dish its characteristic slightly crunchy texture, making each bite more complex.

Traditional ingredients include pork shoulder, lemongrass, garlic, fish sauce, lime, toasted glutinous rice, fresh herbs (mint, coriander, scallions) and chili flakes. Modern cooks often substitute chicken or turkey for pork, use regular soy sauce instead of dark soy, and may replace lemongrass with a paste for convenience.

Lap pairs beautifully with sticky rice, a simple cucumber salad (som tam Lao style), and a light broth soup such as “Khao Piak Sen”. A side of grilled fish or “Mok Pa” (steamed fish in banana leaves) also complements the bright flavors of Lap.

Avoid over‑cooking the pork, which makes it dry; do not over‑toast the rice powder, as it becomes bitter; and season gradually—adding too much fish sauce or lime at once can make the salad overly salty or acidic.

The air fryer provides consistent, controllable heat that mimics the quick sear of a grill while being accessible for home cooks without outdoor equipment. It also reduces smoke and cooking time, ensuring the pork stays juicy.

Cooking With Morgane focuses on approachable Southeast Asian home cooking, offering step‑by‑step tutorials that blend traditional techniques with modern kitchen tools. The channel emphasizes fresh herbs, bold flavors, and practical tips for busy home cooks.