The Laotian new year has come and brought along with it beautiful food, many people may misunderstand as only being Thai. Although Thais have championed the cuisine, much to the exclaim of Thai food lovers around the world (including the most recent Michelin star awarded Thai restaurants in the US), many of the dishes so often paired with sticky rice originated in Laos.
To pay tribute to these amazing dishes, celebrate the new year, and inspire more people to try their hand at cooking them, I’m teaming up with Lao homies from across the globe. This includes the #IEATLAOFOOD collective who’ll be hosting a popup fundraiser for the Courageous Kitchen in New York City. Locally I’ve crashed into the kitchen of Vietnamese & More’s Alex Somphone, to create a video of the recipe for Lam Sin Ngua or Laotian Steak Salad (Thais may refer to their spicier and more pungent version with minced meat as beef larb or ‘larb nua’).
Note: There’s two versions of the recipe video a free one, and an extended 12-minute version where you get a more in depth explanation. Both versions are in 4K. But if you’re serious about learning the recipe I recommend the extended version, which supports the youtube channel and only costs about $2. However, it may not be available for viewing in every country.
Beef Salad Ingredients:
1-2 lbs – Flank/Skirt or other cut of steak ideal for slicing
Dried chili flakes (to taste)
1 tbsp of fish sauce
1/2 tsp Sugar
1/2 tsp Pepper
1/2 tsp Salt
2 whole limes
Garlic (4-8 diced cloves)
Lemongrass (two thinly sliced stalks)
2-3 leaves Kaffir lime leaf (finely sliced)
1 1/2 TBSP Toasted Glutinous Rice (aka toasted sticky rice)
Fresh chili (to taste)
2 thinly sliced shallots
15-20 cherry tomatoes
Flank Steak Marinade Ingredients:
Maggi Seasoning Sauce 4 tsp (can substitute for soy sauce if neccesary)
Fish Sauce 1 tsp
Black Pepper 2 tsp
1. Marinate the steak for minimum of 15-20 minutes before cooking in the maggi, fish sauce, and black pepper.
2. Place one table spoon of oil in a hot pan before searing the beef 1-2 minutes on each side.
3. Allow the meat to rest for 10-15 minutes.
4. Slice thinly and evenly, returning the steak and any juices to a mixing bowl and allow to cool for another 10 minutes.
5. In a mixing bowl add a tablespoon of fish sauce, and a teaspoon of sugar, kaffir lime leaf, and fresh chili each.
6. Then add a table spoon of garlic, lemongrass, dried chili (optional), and toasted glutinous rice.
7. Mix well and adjust to taste.
8. Slice on 2-3 leaves of lettuce, followed by mint, coriander, and Vietnamese cilantro (optional).
9. Finally, add your sliced red onion, cherry tomato, and lettuce. Mix lightly before plating.