Vegan Goi Aka Lahp (Lao Meat Salad)
Serves 4 | Crafted with Smoked Apple & Sage Plant-Based Sausages
ABOUT THE FLAVOUR ORIGIN
In Laotian language, Lahp translates to “good fortune”. So this unique dish with fresh minced herbs and protein is what creating your own 'good fortune' salad is all about. Typically prepared and eaten with seasonal herbs and veggies foraged from the garden or even the forest, it produces a blast of flavors—spicy, sour, tangy, nutty, and savory. It’s also known as 'goi' when the protein is sliced.
1 lemongrass stalk
10-15 kar lime leaves (to taste)
1⁄2 red onion
3 green onions
1 bundle of cilantro
Small bundle of Mint leaves
1 cup mushroom (shitakes, oyster, or trumpet)
1 teaspoon ground roasted rice powder (can be made fresh)
1 teaspoon ground roasted chili powder (can be made fresh)
⅓ cup vegan fish sauce
½ teaspoon salt
1-2 large lettuce leaf (optional for presentation)
1 Thai Chili
Lime or lemon juice
In a small pot, boil on high-medium heat, ⅓ cup vegan fish sauce, ½ teaspoon salt (or to taste), 7 kaffir lime leaves, 2 large slices of galangal, ½ stalk of lemongrass. Let simmer, you can turn it off and set aside to cool.
Roast whole mushrooms in an oven on high heat for 6 mins and set aside to cool. Slice when cooled down.
Take the Smoked Apple & Sage Plant-Based Sausage out of the casing and break it up as a crumble. Heat over wok or frying pan for about 5-6 mins. Set aside to cool.
Prepare all the herbs
- Finely slice ½ lemongrass stalk
- Finely slice shallots
- Slice green onions
- Mince 4-5 kaffir lime leaves
- Mince galangal
- Chop cilantro
- Finely slice Thai chili
- Pinch off mint leaves
Add the Smoked Apple & Sage Plant-Based sausage, mushrooms in a large bowl. Once the vegan fish sauce has cooled down, you can add 7 teaspoons (or to taste) of the sauce to the bowl, with 1 teaspoon roasted rice powder, 1 teaspoon roasted chili pepper, and toss it with your hands, squeezing lightly to let the sauce soak into the sausage. Sprinkle in herbs (except mint), while tossing.
Taste and adjust by adding lime/lemon juice, and chili powder.
When it is mixed well, toss in a handful of mint leaves.
Line a serving plate with lettuce, and transfer goi on top of the lettuce. Garnish with mint leaves and cilantro.
Serve with sticky rice, fresh cucumber, fresh long beans, whole chili, cabbage, apple eggplant, sawtooth plant, or vietnamese coriander.