Larb
Larb made with cooked beef in Vientiane, Laos
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| Alternative names | Laap, Larp, Lahp, Lahb, Laab |
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| Type | Salad |
| Place of origin | Laos and northern Thailand |
| Created by | Lao cuisine |
| Main ingredients | Meat (chicken, beef, duck, turkey, pork, or fish) |
| Variations | Several across the world |
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Larb (Lao: ລາບ; Thai: ลาบ, rtgs: lap, pronounced [lâːp], also spelled laap, larp, lahb or laab) is a type of Lao meat salad that is regarded as the national dish of Laos. Larb has also been referred to as an "unofficial" national dish of Laos. It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity. The Hmong people, an ethnic minority group in Laos who migrated into the country in the nineteenth century, have adopted the Lao dish along with many other elements of Lao cuisine. Outside of Southeast Asia, larb is served in Lao, Thai, and Hmong communities in the U.S., France, and UK. Local variants of larb also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan province, China.
Larb is most often made with chicken, beef, duck, fish, pork or mushrooms, flavored with fish sauce, lime juice, padaek, roasted ground rice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chili, mint and, optionally, assorted vegetables. Roughly ground toasted rice (khao khoua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice and raw vegetables.
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