As long as attention is focused on Chiang Maiâ€™s distinctive flavors, how about a recipe for northern Thai laap? You know this dish, right? Itâ€™s one of my most favorite of favorites. I usually go for a more Lao-style version (minus the buffalo parts), with bounties of fresh herbs, tangy citrus and crunchy toasted rice powder. At home, I make it my own way, often with tofu. But this is something else. This one catches my attention, too. It’s my own concoction, closely mirroring the recipes from a few different cooking schools in northern Thailand:
Northern Thai Laap
2 T vegetable oil
150 grams minced pork
3 cloves garlic, smashed and chopped
1 tsp shrimp paste
1/4 cup chicken stock
2 T Northern Thai Chile Powder (or more to taste)
crispy fried shallots
fish sauce to taste
Chop all herbs and set aside.
Heat oil in wok. Add garlic, then pork; fry until tender. Add chile powder, shrimp paste and stock; fry until liquid has cooked off. Add fish sauce if necessary for taste. Remove from heat.
Mix meat with chopped herbs. Serve on a bed of lettuce. Top with crispy fried shallots. Very simple.