Snacks & Street Food
Laphing
लाफिङ
Laphing is a cold, slippery sheet of mung bean starch cut into ribbons and drowned in a garlicky chilli-and-vinegar dressing. It travelled from China through Tibet and arrived in Kathmandu with Tibetan refugees, then took over the alleys around Boudha and Chabahil before spreading citywide. Vendors sell it white and plain, rolled around a soft filling, or in a fried version, and regulars order it by how much chilli oil they can stand.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Medium
At the stove
Method
Whisk the mung bean starch with 1 cup of the water and the salt until completely lump-free, then leave it to stand for 15 minutes.
Bring the remaining 4 cups of water to a boil in a heavy pan.
Stir the starch slurry again to re-suspend it, then pour it into the boiling water in a steady stream while whisking constantly.
Keep stirring over medium heat for 6 to 8 minutes. The mixture will thicken, turn from milky to translucent and start to pull away from the sides of the pan.
Pour it into a lightly oiled shallow tray, smooth the top and leave it to cool completely, then chill for at least an hour until firm and jelly-like.
Meanwhile, mix the garlic, soy sauce, vinegar, chilli oil, chilli flakes, sesame oil, timur and sugar into a loose dressing and let it sit so the garlic mellows.
Turn the set starch out and cut it into wide ribbons or thick strips with an oiled knife.
Toss the ribbons gently with the dressing, cucumber and half the spring onion, keeping the pieces intact.
Pile into bowls, spoon over extra chilli oil, finish with coriander and the remaining spring onion, and serve cold.
From other kitchens
Reviews
No reviews yet — be the first kitchen to report back.