Laap is the unofficial national dish of Laos. The ethnic Lao people of Northeastern (Isaan) Thailand, introduced this dish to the rest of Thailand and the world, which is why you may see this dish in Thai restaurants.
Laap can be made from any type of meat, though the name Nam-Tok refers to the medium rare doneness of beef. If using other types of meat such as chicken or pork, please cook these to well-done.
Lightly season the steak with salt and black pepper.
Cook for 4-5 minutes each side, or until desired doneness is reached. We eat our meat Nam-Tok or "waterfall" in Laotian which refers to the juices running out of medium rare steak as it is cut.
Let the meat rest for 10 minutes while you slice the onion, strip the mint leaves and juice the lime.
Thinly slice the steak, and then make perpendicular cuts to mince the beef.
Add all the ingredients to a mixing bowl and mix together.
Plate on a bed of lettuce and cucumber slices, and garnish - we use sunflower sprouts. Check out our other blog post on how to sprout sunflower seeds.
Serve with sticky (glutinous) rice and our delicious Jeow Bong