One of our missions is to raise awareness of Lao cuisine.
Our food is known for its fresh ingredients and where simplicity meets bold and vibrant flavours. From the aromatic laap, a minced meat salad seasoned with fresh herbs and lime, to the comforting lao-style pho and the perfect balance of sweet, sour, spicy, and salty flavours with dishes like tam mak hoong, a spicy green papaya salad.
In the same way almost every Lao dish is served with sticky rice (khao niao), you can also add Yoyo Laos Sauce, as a dip or added to taste.
I hope you will enjoy diving into the rich culinary heritage of Laos and bring these authentic tastes to your table.
I’m going to let you into the secret of making this much loved salad from Laos, it’s all about the roasted rice!
As with many lao dishes, i’ve given estimates on the ingredients here, but add/remove for your own tastes - especially the number of chillis!
What you’ll need
500g mince pork
2 fresh limes
1 medium red onion
1-5 red birds eye chilli depending on desired heat level
10 small tomatoes
small bunch of mint (50g)
1 bunch of spring onions
small bunch of coriander (30g)
1 medium sized carrot
3 tablespoons of fish sauce
1 tablespoon of dry glutinous rice
1 tablespoon on white sugar
handful of green beans (optional)
300g glutinous(sticky) rice
Yoyo Laos Sauce (original, mild or extra hot) as a side & perfect to dip your sticky rice.
1. Start cooking the sticky rice. If you don’t have glutinous rice you can serve this dish with regular rice too.
2. In a frying pan and add one tablespoon of the dry glutinous rice (no oil needed) stir until it goes brown in colour (around 4-5 minutes). Leave it to cool and transfer to a pestle and mortar, pound until this starts to powder. Put this to one side.
3. Wash all the vegetables. Chop the red onion finely and grate the carrot lengthways. Remove the stems from the mint (only the leaves are required), chop the coriander. Chop the chilis finely (wear gloves or remember to wash your hands), chop the spring onion, this dish only requires the stems. Chop the tomatoes in half and if you wish to add green beans, chop these (they are used in the dish raw/uncooked).
4. Squeeze the two limes into a bowl adding the sugar and fish sauce, stir until mixed.
5. Cook the pork in a pan with a little oil. Once cooked remove and leave to cool in a large bowl.
6. Add the sugar/fish sauce/lime juice mix to the pork and stir in. Then add the vegetables & herbs, again stirring to mix all the ingredients together. Add as much of the vegetables and herbs as you wish.
8. Now add the magic ingredient, the roasted rice powder and mix in thoroughly.
9. Serve with sticky rice (or plain rice), adding cucumber and lettuce to the plates as garnish and a side dish of original Yoyo Laos Sauce - perfect for dipping your sticky rice!
