On a cutting board and using a knife, mince the buffalo meat, with or without fresh blood, to a smooth consistency. Do not use a meat grinder or an electric food processor. Set aside.
Prepare the rest of the ingredients:
Thinly slice the shallots lengthwise along the growth axis. Set aside.
Bruise and thinly slice the lemongrass. Set aside.
Prepare the seasoning broth:
Bring a small amount of water or stock to a boil in a pot.
Add fish sauce.
Add phrik laap
Add laap spices mix
Add makwen
Taste and adjust the seasoning to your liking. Adjust the spiciness with ground dried chilies; adjust numbness with makwen; adjust saltiness with either fish sauce or makwen-infused fish sauce; and adjust the spice aroma with the laap spices mix.
Prepare the Campari reduction (faux bile):
In a pot, bring to a boil equal amounts of Campari liqueur and water, on low heat. Reduce the sauce by half, and the alcohol burns away. Allow to cool and set aside.
Prepare the gastric juices (optional):
Strain the cow’s gastric juices.
Bring to a boil. Allow to cool and set aside.
Prepare the herbs:
Thinly slice the spring onion. Set aside.
Roughly chop the coriander leaves. Set aside.
Roughly chop the Vietnamese coriander.
Pick small young mint leaves and use them whole; larger leaves can be hand-torn. Set aside.
Combine the laap:
Combine the minced meat with the sliced lemongrass and shallots in a mixing bowl.
Optional: add fresh blood to your preferred consistency.
Gradually add seasoning broth.
Taste and adjust the seasoning to your liking. Adjust the spiciness with ground dried chilies; adjust numbness with makwen; adjust saltiness with either fish sauce or makwen-infused fish sauce; and adjust the spice aroma with the laap spices mix.
Optional: When you are satisfied with the seasoning, add the bitter elements of your choice to your liking. It can be either cow’s bitter bile, commercial bile products, or faux bile sauce.
Optional: Add the treated gastric juices.
Add the herbs and mix. Keep some for garnish.
Serve raw, or roast in a pan and serve cooked.
Garnish with the remaining herbs.
Serve alongside phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.