Chefs Supasorn Sayavongsa and Vilayphone Manivong,
Sabai Thai
Thai cuisine offers a wide range of flavours and unexpected delights beyond ubiquitous and delicious curries. Sisters and co-owners Supasorn and Vilayphone work together in the kitchen preparing labour intensive dishes that surprise and delight. Laap salad, a classic meat based Laos dish delivers fresh herbaceous flavours.
Ingredients
1 cup minced beef
1 tsp toasted rice powder
2 Tbsp fish sauce
pinch of msg
1/4 of a lime
1 tsp dried shallots
1/4 cup chopped celery
3 – 4 chopped basil leaves
1/2 cup bean sprouts
1/4 cup shredded carrots
Thai red chili powder (optional for spice)
Garnish
green onions
cucumbers
Method
- In a frying pan add 5 Tbsp of water to lightly sauté the beef to rare.
- Remove from heat to cool before mincing. Keep the juices from the pan.
- Combine all the ingredients into a mixing bowl, including the juices from the pan and toss until mixed well.
- Serve with lettuce and sticky rice.
- Garnish with sliced green onion and cucumber.
Yield 1 serving
