Laap

Saeng Douangdara’s selected laab moo is a Lao pork salad with roasted meat, crisp pork skin, aromatic seasonings and fresh herbs. He describes laab as a food shared at weddings, ceremonies and community gatherings.

Pork skin cooks in its own fat until lightly golden, then is strained and set aside. Thick slices of leg meat are seasoned with salt and MSG, baked, broiled for colour, cooled and finely cut.

The chopped meat and crisp skin are mixed with hot water before padaek, dried chili, galangal, finely chopped lime leaves and a prepared Lao laab seasoning blend enter. These seasonings coat the pork rather than forming a separate curry sauce.

Lime juice, green onions, cilantro’s soft stems and leaves, and Vietnamese coriander leaves are gently mixed through the salad. The herbs join after the meat has been cooked and cut.

Douangdara prefers the finished laab at room temperature, with warm sticky rice alongside. Cucumber, lettuce and fresh bird’s-eye chilies accompany his selected pork version, with lettuce also offering a way to make small wraps.