Rustic thai salad of minced chicken

Chicken second courses

Lap is one of the first and most primitive ‘salads’ usually consisting of roughly hand chopped meat, wild game, pork, chicken or even fish. The main characteristics of lap is the spicy, sour and salty dressing, roasted glutinious rice thickens the dressing and gives it a nutty aroma, coriander and mint add another fragrant layer to the dish. Served with raw vegetables on the side to cool and cleanse the palette after an intense mouthful of lap. I tend to soak all of the vegetables in a large bowl of ice water before serving.