Lap Ngoua Beef Salad

Ingredients

• 30 g Sticky rice (glutinous rice) (To be toasted and ground into a fine powder)
• 1 stalk Lemongrass (Outer tough layers removed, crushed then thinly sliced)
• 5 g Galangal (Mince finely)
• 30 g Shallots (About 2 small shallots, minced)
• 1 piece Fresh red chilli (Sliced; adjust quantity for heat)
• 5 leaves Kaffir lime leaves (Torn or minced)
• 2 stalks Spring onions (Thinly sliced)
• 15 g Cilantro (Cut into sections)
• 1 handful Mint leaves (Roughly torn)
• 1 fruit Lime (Cut into quarters; juice of 2 quarters (~2 tbsp) used)
• 1 small Cucumber (Sliced into rounds for serving)
• 200 g Beef (sirloin or flank) (Cut into 2 cm thick slices, then grilled and thinly sliced)
• ½ tsp Salt (Adjust to taste)
• 2 tbsp Fish sauce (Traditional Lao fish sauce)

Instructions

1. Toast sticky rice

   Place 30 g of sticky rice in a dry skillet over low heat. Stir continuously for about 6 minutes until the grains turn golden and release a nutty aroma. Remove from heat and let cool.

   Time: PT6M

   Temperature: low

2. Grind toasted rice

   When completely cool, transfer the toasted rice to a mortar and pestle or spice grinder and grind until you obtain a fine powder. Set aside.

   Time: PT2M

3. Prepare herbs and aromatics

   Remove the outer tough layers of the lemongrass, crush it lightly, then thinly slice. Mince the galangal, shallots, and fresh chilli. Roughly chop the kaffir lime leaves, spring onions, cilantro, and mint. Slice the lime into quarters and set aside. Slice the cucumber into thin rounds for serving.

   Time: PT10M

4. Grill the beef

   Cut the beef into 2 cm thick slices. Heat the skillet over high heat until very hot. Add the beef slices and grill for 1 minute per side, just enough to sear the outside while keeping the interior pink. Remove, let rest briefly, then thinly slice across the grain.

   Time: PT4M

   Temperature: high

5. Mix the salad

   In a large mixing bowl combine the sliced beef, toasted rice powder, minced galangal, sliced lemongrass, torn kaffir lime leaves, minced shallots, spring onions, fresh chilli, cilantro, and mint. Add ½ tsp salt, the juice of two lime quarters (≈2 tbsp), and 2 tbsp fish sauce. Toss gently until everything is evenly coated.

   Time: PT3M

6. Serve

   Transfer the salad to a serving plate. Arrange cucumber slices on the side. Serve immediately at room temperature, traditionally eaten with the fingers and a side of sticky rice.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

27g

Carbohydrates

25g

Fat

16g

Fiber

2g