Everything about Larb totally explained
» For the Ute Ceremonial Tobacco that causes mild intoxication when smoked, see Larb (Ute Tobacco).
Larb (Lao, ; also spelled
laap,
larp,
laab is a type of
Lao meat salad. It is most often made with
chicken,
beef,
duck,
turkey,
pork or even
fish, flavored with
fish sauce and
lime. The meat can be either
raw or cooked; it's
minced and mixed with
chilli,
mint and, optionally, assorted
vegetables. Roughly ground toasted rice (kao kua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of
sticky rice. A common variation is neu-ah nam tok ("waterfall beef"), in which beef is cut into thin strips instead of using ground beef.
Larb is the unofficial national dish of Laos and is also very popular in Thailand. It is quite common to see this popular Lao meat salad served at Thai restaurants.
There is also a variant from Northern Thailand which doesn't use lime or fish sauce, but rather other local condiments for flavor and seasoning. "Larb pla" is one kind of larb which made of minced fish mixed with spices. There is a kind of larb called
lu, which made of minced raw beef mixed with blood, bile and spices. Lu is usually eaten with vegetables and often served with
beer or the local rice wine called
lao khao.
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