Laap in Laos

Looking through some old photos of my trip to Laos and I came upon one of my favorites. This bridge captivated me that evening. I would love to return there and take the Beau-man with me. Doesn’t it just create a relaxed feeling in you? Umm…yes. I would like to walk that bridge and then get into a little kayak to go down that river with my fabulous husband while drinking a cocktail. What a great evening!

 

“Vang Vieng” Ground Turkey Laap

 

Laap is a traditional food from Laos.

 

1 T long-grain white rice

1 T oil

1 lb ground turkey

¼ c plus 2 T chicken stock

1 T plus 1 tsp Asian fish sauce

Salt and pepper

1 T lime juice

2 large stalks of lemongrass-tender pale inner core only, minced

2 scallions, thinly sliced

1 medium shallot, thinly sliced and separated into rings

½ c chopped cilantro

½ c chopped mint

¼ tsp crushed red pepper

Small romaine or Belgian endive leaves and lime wedges

 

In small skillet, toast rice over high heat, shaking skillet a few times, until rice is golden brown, about 3 minutes. Transfer the rice to a spice grinder and let cool completely. Grind rice to a powder.

 

In large skillet, heat oil. Add turkey and cook over moderately high heat, breaking up meat evenly, until no pink remains, about 4 minutes. Add stock and cook, stirring, until bubbling. Remove from heat and stir in fish sauce. Season with salt and pepper and stir in lime juice. Let stand 5 minutes, then stir in lemongrass, scallions, shallot rings, cilantro, mint, crushed red pepper and rice powder.

 

Arrange lettuce and lime wedges on a platter. Spoon laap on top and serve.