The two flavors refer to the two spice mixtures -one grilled and the other fried- we put in the dish in addition to the fresh herbs. This lap is a specialty of Luang-Prabang and is usually accompanied by a braised soup.
For 4 persons
400 g beef sirloin, ground
200 g of tripe
4 tablespoons of unfiltered fish sauce (padek)
6 tablespoons beef stock
3 tablespoons fish sauce
4 tablespoons ground toasted rice
4 tablespoons chopped green onion
4 tablespoons chopped coriander
4 tablespoons chopped mint
1 tablespoon of vegetable oil
2 tablespoons minced lemongrass
2 tablespoons minced shallot
2 tablespoons minced garlic
oil for frying
200 g Thai eggplants, cut in half
3 shallots, unpeeled and cut in half
4 cloves garlic, unpeeled
2 chilies (optional)
5 g galangal
Cook the tripe for 1 hour in salted water, drain, thinly sliced and set aside.
Fry the ingredients in oil at 170°C. Start by dipping the lemongrass and shallot in the oil, after 3 minutes add the garlic and cook for another 2 minutes. Drain and set aside.
Grill the eggplants, shallots, garlic and chilies for 15 to 20 minutes. Garlic and peppers should be removed first as they cook more quickly. Peel shallots and garlic. Chop all the ingredients, then transfer to a large mortar and pound to a smooth paste.
In the same mortar, add beef, unfiltered fish sauce, broth, fish sauce and ground toasted rice to flavor 2. Pound until smooth.
Add all remaining ingredients and mix.
This lap gains in variety of structures if you add a handful of thin slices of buffalo rind. It can be found in dried form. It is necessary to cook them in boiling water for 20 minutes to soften them.
The tripe can be replaced by heart and liver.
You can mix the flavor 2 with the meat by using a blender.