Beef Mince Meat (Laaj)
Latricia, a member of Wasau, Wisconsin’s Hmong Community shows Lidia how to make this traditional dish to accompany the Pork and Mustard Greens . The Hmong community are refugees from Laos.
Lidia's special, A Heartland Holiday Feast, shows her traveling cross-country, and meeting Americans with diverse heritages and culinary traditions.
- 1 lb lean beef
- 1/2T fish sauce
- 1-2 chopped red hot Thai chili
- 1 large lime (more if you like it more sour)
- 2 green onion (sliced)
- 5 sprigs of cilantro (chopped)
- 3 sprigs of spearmint (pluck leaves)
- 2 sprigs of lady’s thumb (pluck leaves)
- 2 2” base of lemongrass stalk, minced
- 2” fresh ginger root, pounded and minced
- 2 large cloves of garlic (minced)
- 1T roasted sweet rice powder
- 3 sprigs of Thai sweet basil (pluck leaves)
- Add 1 pound of ground beef to a small sized saucepan with a handle and stir fry the beef, breaking it into small minced pieces until medium cooked. For the best flavor, leave all the oils that come out (alternative - drain the oil and add a splash of water). Take the meat off the heat.
- Leaving the meat in the same pot, add toasted rice powder and hot pepper. Mix well.
- Add fish sauce, and squeeze in the juice from 1 lime (use more if you like it more sour). Mix well.
- Add lemongrass, ginger, garlic, green onions, cilantro, spearmint leaves, and lady’s thumb leaves.
- Give it another good mix, making sure all the spices and dressings coats the meat.
- Taste test. See if it needs more fish sauce for saltiness, lime juice, or hot pepper. Get it the way you like it.
- Dish it out onto a plate and garnish with Thai sweet basil and more mint leaves. Serve with sticky rice.