Larb

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Larb (Thai: ลาบ) or Laap or Larp or Laab is a type of Lao meat salad. It is most often made with chicken, beef, duck or pork , flavored with fish sauce and lime. Larb made with duck, turkey or fish is also popular. The meat can be either raw or cooked; it is 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 does not use lime or fish sauce, but rather other local condiments for flavor and seasoning.

[edit] External links

• Larb Recipe
• Laotian (Raw) Beef Larb Recipe
• Chicken Larb Recipe
• Beef Larb Recipe

[edit] See also

• Cuisine of Laos

Thai food
Individual dishes	Mee krob, Neua pad prik, Pad kee mao, Pad see ew, Pad Thai, Rad na, Thai fried rice
Shared dishes	Tom yam, Tom kha gai, Gai Pad Khing, Kai yat sai, Red curry, Green curry, Yellow curry, Massaman curry, Panang beef
Isan and Lao dishes	Som tam, Larb, Gai yang, Sticky rice, Pla ra
Snacks and desserts	Curry puff, Satay, Khanom buang, Thai tea
Miscellaneous	Jasmine rice, Phrik khii nuu, Fish sauce, Sriracha hot sauce