Laap Neua Lemongrass (Laos Lemongrass Beef Salad)

Name: Laap Neua Lemongrass (Laos Lemongrass Beef Salad)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 500 gram minced beef; 2 stalk lemongrass minced; 1-2 chilies finely sliced; 2 shallots; 2 cloves garlic; 2 tablespoons fish sauce; 2 tablespoon lime juice; 2 tablespoon sugar optional, to balance flavours; fresh herbs mint, coriander, and spring onion. chopped; salt and pepper to taste; cooked jasmine rice for serving; vegetable oil for frying

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Laap Neua Lemongrass, a fragrant minced beef salad, showcases the vibrant, herbaceous flavours that make Lao cuisine so distinct. This dish combines the earthy warmth of lemongrass with the fresh heat of chilli, giving it a delightful balance of spice and citrusy zing. Traditionally, Laap (or “larb”) is made with various meats and a generous mix of herbs, creating a refreshing, yet hearty dish enjoyed throughout Laos. When paired with warm jasmine rice, Laap Neua makes a comforting meal that’s both satisfying and packed with the essence of Southeast Asian ingredients.

What makes this dish truly shine is its simplicity and versatility. With just a handful of fresh ingredients—lemongrass, chillies, garlic, and herbs—you can create a meal that’s as exciting as it is quick to prepare. The dish is highly adaptable, allowing you to adjust the spice or add extra herbs to your taste. Perfect for busy evenings or as part of a larger Southeast Asian-inspired meal, Laap Neua Lemongrass is a fantastic way to enjoy the bold, aromatic flavours of Laos from your own kitchen.

Laap Neua Lemongrass (Laos Lemongrass Beef Salad)

Preparation: 10 min
Cooking: 20 min
Ready in: 30 min

For: 4

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Ingredients

500 gram minced beef
2 stalk lemongrass (minced)
1-2 chilies (finely sliced)
2 shallots
2 cloves garlic
2 tablespoons fish sauce
2 tablespoon lime juice
2 tablespoon sugar (optional, to balance flavours)
fresh herbs (mint, coriander, and spring onion. chopped)
salt and pepper (to taste)
cooked jasmine rice (for serving)
vegetable oil (for frying)

Instructions

In a skillet over medium heat, add a splash of oil and cook the minced beef until it’s browned and cooked through. Add a pinch of salt and pepper. Once cooked, set aside to cool slightly.
In a mixing bowl, combine the minced beef with lemongrass, chilli, shallot, garlic, fish sauce, lime juice, and sugar (if using). Adjust the fish sauce or lime juice to balance saltiness and acidity.
Gently fold in the chopped herbs (mint, coriander, and spring onion).
Serve the Laap Neua over a bed of steamed jasmine rice. Garnish with extra herbs and a few chilli slices for added heat if you like.