Entrée: Laos – ລາບເນື້ອ ▶ Laap Neua (Minced Beef Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

1 lb / 500 g beef, minced or very thinly sliced (flank, sirloin, or chuck)
1–2 tbsp (15–30 ml) neutral oil (vegetable or peanut)
3 shallots, thinly sliced
2 cloves garlic, minced
2–4 Thai bird’s-eye chilies, finely chopped (adjust to heat preference) or 1 tsp dried chili flakes
3 tbsp (45 ml) fish sauce (or 2 tbsp / 30 ml fish sauce + 1 tbsp / 15 ml light soy sauce for a Taiwanese-adapted flavor)
3 tbsp (45 ml) fresh lime juice (about 2 limes)
1 tsp palm sugar or granulated sugar
3 tbsp (about 15 g) toasted rice powder (khao khua)
1 / 4 cup (15 g) fresh mint leaves, roughly torn
1 / 4 cup (15 g) cilantro leaves and tender stems, chopped
3 scallions (spring onions), thinly sliced on the diagonal
1 small cucumber, thinly sliced (for serving)
Lettuce leaves or cabbage leaves (for wrapping), optional steamed sticky rice or jasmine rice (for serving)
1 tsp (5 ml) toasted sesame oil (optional, Taiwanese-style touch)
Optional garnish: extra mint, cilantro, toasted ground chili, lime wedges

Instructions

Make the toasted rice powder (if you don't have ready-made): Heat a dry skillet over medium heat. Add 3 tbsp glutinous (sticky) rice and toast, stirring constantly, until the rice turns golden brown and fragrant (3–5 minutes). Remove, let cool, then grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.
Prepare the aromatics and herbs: Thinly slice the shallots, mince the garlic and chilies, chop the cilantro and scallions, and tear the mint. Juice the limes.
Heat a wok or large skillet over high heat until hot. Add 1–2 tbsp neutral oil and swirl to coat.
Add the minced or thinly sliced beef in a single layer. Let it sear for about 1 minute, then toss and break up with a spatula. Cook just until the meat is browned but still juicy — 2–4 minutes total depending on cut and size. Avoid overcooking; larb should be moist.
Push the meat to the side or remove pan from direct heat briefly and add shallots and garlic to the hot pan for 20–30 seconds to soften (you can mix them quickly into the meat). If using very thinly sliced beef, you can briefly sauté shallots and garlic first, then add beef.
Turn off the heat (to preserve fresh herb flavors) or reduce to the lowest heat. Immediately add fish sauce (and soy if using), lime juice, and sugar. Toss quickly to combine. Taste and adjust: it should be salty, sour and slightly sweet; add more fish sauce for saltiness or more lime for brightness.
Add the chopped chilies (or chili flakes) to heat the mixture to your liking. Stir in 3 tbsp toasted rice powder. The rice powder will thicken the juices and give the characteristic nutty crunch.
Fold in the mint, cilantro and scallions; finish with 1 tsp toasted sesame oil if using. Mix gently until herbs are just wilted but still bright.
Taste and adjust seasoning again (fish sauce, lime, sugar, chilies). If you want a Taiwanese-accented tang, add 1–2 tsp of black vinegar or extra light soy to balance.
Transfer to a serving platter and garnish with extra herbs, toasted chili or lime wedges. Serve immediately with lettuce or cabbage leaves for wraps, thinly sliced cucumber, and steamed sticky or jasmine rice.
Serving notes: Larb is best eaten fresh at room temperature. Leftovers can be refrigerated for up to 2 days but will lose some of the herb freshness; re-tighten flavors with fresh lime juice and more herbs before serving.