description Larb (Laab) Overview
Larb, also spelled laab, is a type of Lao meat salad that is widely consumed in Laos and the Isan region of northeastern Thailand. The dish is typically prepared using minced meat, most commonly chicken, beef, duck, or pork, which is cooked and thoroughly mixed with a robust blend of seasonings. Core flavoring components include toasted and ground glutinous rice, lime juice, fish sauce, chili flakes, and fresh herbs like mint and cilantro. It is traditionally served at room temperature alongside fresh vegetables and sticky rice.
insights Ranking position
Larb (Laab) ranks #5 of 108 in the Salad ranking, behind Salade Niçoise, ahead of Tabbouleh.
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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