About the dish
Larb is regarded as one of the most important dishes of Laos and a fixture of festive meals. It is a salad of finely chopped meat – pork, chicken, beef, duck or fish – briefly cooked and dressed with lime juice, fish sauce or padaek, chilli and lots of mint, coriander and shallot. Its nutty aroma and slight crunch come from khao khua, sticky rice toasted dry and ground to a powder. It is eaten with the fingers, with balls of sticky rice and raw vegetables such as cabbage, yardlong beans and cucumber. A very similar larb is hugely popular in north-eastern Thailand.
Main ingredients
- minced pork or chicken
- toasted ground rice
- lime
- fish sauce
- chilli
- mint
- shallots
Thailand: In Isan and northern Thailand: ลาบ (larb), served with sticky rice.
More: Wikipedia (en)
