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Larb (Laab)

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description Larb (Laab) Overview

Known as larb or laab, this Lao meat salad is widely eaten in Laos and neighboring Isan in northeastern Thailand. Chicken, pork, beef, and duck are common choices, usually minced and cooked before being mixed with seasonings. In familiar Lao and Isan versions, lime juice and fish sauce provide a sour-salty base, chili flakes supply heat, and mint or cilantro adds fresh herbal flavor. Toasted ground glutinous rice gives the mixture a nutty aroma and a slightly grainy texture.

Larb is traditionally served at room temperature with fresh vegetables and sticky rice. Its identity comes from seasoning minced meat as a salad rather than presenting it in a heavy sauce. Preparations differ by region, and some use raw meat; northern Thai versions can also follow a different seasoning pattern. The cooked Lao and Isan style suits meals where a strongly flavored meat dish is balanced by plain rice and crisp vegetables.

help Larb (Laab) FAQ

What is Larb made of?

Larb, also spelled laab, is a traditional Lao meat salad typically prepared using minced meat like chicken, beef, duck, or pork. The cooked meat is thoroughly mixed with a robust blend of toasted ground rice, herbs, lime juice, and fish sauce.

What gives Larb its crunchy texture?

The distinct crunchy texture in a larb salad comes from toasted ground rice, known as khao khua. Raw sticky rice grains are dry-roasted in a pan until golden brown and then ground into a coarse powder before being mixed into the salad.

Is Larb eaten hot or cold?

Larb is traditionally served warm or at room temperature, rather than chilled like a traditional green salad. Because the meat is quickly cooked and immediately mixed with the dressing, it is best enjoyed fresh off the stove.

What is the difference between Thai and Lao Larb?

Traditional Lao larb often uses raw minced meat, typically beef or water buffalo, mixed with bile and fresh blood, whereas the Thai version always uses cooked meat. Thai larb also tends to feature drier, heavily toasted spices, while the Lao version is soupier and wetter.

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