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Holidays & Special Occasions

Laap Sin

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25 min
Prep
10 min
Cook

Ingredients

  • 500 g (1.1 lb) minced beef
  • 100 g (3.5 oz) beef liver, finely chopped and lightly cooked (optional, traditional)
  • 3 tbsp toasted rice powder (khao khua)
  • 3 tbsp lime juice
  • 2 tbsp padaek or fish sauce
  • 1 tbsp beef bile or extra lime juice for tartness (optional, traditional)
  • 3-5 bird's eye chillies, crushed
  • 2 shallots, thinly sliced
  • 2 spring onions, chopped
  • mint and coriander leaves
  • sticky rice and fresh vegetables, to serve

Method

  1. Toast raw sticky rice in a dry pan until golden, then grind into khao khua powder.
  2. Cook the minced beef in a hot pan until just cooked through, breaking up lumps, keeping it slightly rare in the centre if preferred traditionally.
  3. Transfer to a mixing bowl while warm and add beef liver if using.
  4. Add lime juice, padaek, crushed chillies and shallots, tossing to combine.
  5. Stir through toasted rice powder, spring onions, mint and coriander.
  6. Arrange on a platter for the celebration table, served with sticky rice and fresh vegetables.

Introduction: Laap Sin, made with beef, is a festive centrepiece served during Boun Pi Mai (Lao New Year) and other major celebrations, reflecting the belief that laap – whose name echoes the Lao word for luck – brings prosperity for the year ahead.

Cultural Background: Laap Sin, made with beef, is a festive centrepiece served during Boun Pi Mai (Lao New Year) and other major celebrations, reflecting the belief that laap – whose name echoes the Lao word for luck – brings prosperity for the year ahead. Beef versions are typically reserved for larger, more significant gatherings than the everyday chicken version.

Tips: For a fully cooked, food-safe version suitable for most home cooks, ensure the beef is cooked through rather than left rare. Toast the rice powder just before use for the best aroma.

Variations: A milder version reduces chilli and omits the bitter bile traditionally used by some households. Laap Kai (chicken) is the everyday counterpart to this festive beef version (see Salads).

Storage: Best eaten fresh on the day of preparation, in keeping with festival tradition.

Reheating: Not applicable – served fresh at room temperature.

FAQs:

Q: Is Laap Sin always eaten at New Year?

A: It is especially associated with Boun Pi Mai and other major celebrations, though also enjoyed on other festive occasions.

Q: Is raw beef used?

A: Traditionally some households use rare or raw beef, but a fully cooked version is recommended for food safety.

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