Recipe courtesy of Luke Nguyen
Episode: Vientiane, Laos
Total:
2 hr 45 min
Active:
1 hr
Yield:
2 servings
Level:
Easy

Ingredients

Pork Stock: 
  • 1 1/8 pounds pork bones
  • 4 cloves garlic, halved
  • One 3/4-inch piece ginger, peeled, halved
  • 2 spring onions
  • 1 stalk lemongrass
Pork Laap:
  • 7 ounces lean pork tenderloin, diced
  • 3 1/2 ounces pork liver, diced
  • 2 tablespoons padek (Laotian fermented fish sauce) or mam nem (Vietnamese fermented anchovy sauce)
  • 1 tablespoon toasted rice powder
  • 4 spring onions, finely sliced
  • 2 red chiles, sliced, plus extra for garnish
  • 2 handfuls fresh mint leaves
  • 1 handful sliced fresh cilantro
  • Juice of 1 lime
Garnish:
  • 6 snake beans, cut into 1 1/2-inch pieces
  • 6 Chinese mustard green leaves
  • 4 bitter melon stems, with leaves
  • 2 apple eggplants (aubergines), quartered
  • 1 Lebanese (short) cucumber, sliced
  • Sticky rice, to serve

Directions

For the pork stock: Wash the bones in cold water, then place in a large pot with the garlic and ginger. Bash the spring onions and lemongrass with the back of a cleaver or mallet, then add them to the pot. Pour in 8 cups water and bring to a boil. Skim off the impurities from the stock, then reduce the heat and simmer for 2 hours, skimming constantly. Pour the stock through a strainer into another

saucepan and let cool. Once cooled, portion into smaller amounts and refrigerate or freeze until required. The stock will last in the fridge for 3 days, or in the freezer for 3 months.

For the pork laap: Pour 1 cup of the stock into a hot wok and bring to a boil. Add the pork meat and liver and cook, stirring, for 2 minutes. Transfer the mixture to a bowl and let cool for 2 minutes. Add the padek, rice powder, spring onions, chiles, mint, cilantro and lime juice. Mix well, then transfer to a serving platter. Garnish with some extra chile slices and serve with the beans, greens, bitter melon, eggplant,  cucumbers and sticky rice. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Pulled Pork

Recipe courtesy of Joseph Simmons

Pickled Pork

Recipe courtesy of Alton Brown

Pork Meatballs

Recipe courtesy of Alex Guarnaschelli

Stuffed Pork

Recipe courtesy of Ryan Dehn

Pork Butt

Recipe courtesy of Mogridder's BBQ

Pork Gisantes

Recipe courtesy of Flip't Out Eats

Pulled Pork

Recipe courtesy of Alton Brown

Pork Butt

Recipe courtesy of Mogridder's BBQ

Pork Chops

Recipe courtesy of Patti LaBelle

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here