Larb (also spelled laab or laap) is the national dish of Laos and one of the defining flavours of the Mekong region. It is a warm salad of minced or finely chopped meat — pork, chicken, beef, duck, or fish — tossed while still warm with a dressing of lime juice, fish sauce, toasted rice powder, fresh shallots, chilli, and a generous handful of mint and coriander. The toasted rice powder (khao khua) is the ingredient that gives larb its unique nutty texture and earthy depth — no other dish uses it in quite the same way. Larb is eaten with sticky rice and raw vegetables, and in Laos it is considered auspicious — the word 'laap' means luck or prosperity.
Serves 4
Toast raw rice in a dry pan over medium heat, stirring constantly, for 6–8 minutes until golden and nutty-smelling. Grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.
This toasted rice powder (khao khua) is the soul of larb — don't skip it. Make extra; it keeps for weeks in a jar.
In a little oil or dry, cook minced pork or chicken over medium-high heat, breaking it up, for 5–6 minutes until just cooked through. Do not overcook — it should still be juicy. Transfer to a mixing bowl.
While still warm, add lime juice, fish sauce, and sugar to the meat. Toss well. Add shallots, spring onions, and chillies.
Fold in mint, coriander, and 2–3 tablespoons of toasted rice powder. Taste and adjust — it should be sour, salty, a little sweet, and fragrant.
Serve immediately with sticky rice, raw cabbage wedges, green beans, and cucumber. Eating larb warm is essential.
Dress the meat while warm so the herbs wilt slightly and the flavours meld.
Toasted rice powder should be coarsely ground — it adds texture, not smoothness.
Larb waits for no one — eat it immediately after assembling.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Use raw beef (larb neua dip) for the traditional Lao version, sliced very thin and 'cooked' by the lime juice.
Use fish for a lighter version.
Add galangal powder for extra warmth.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Best eaten immediately. The toasted rice powder softens if left to sit.
Larb is considered the national dish of Laos and has deep roots in Lao and Isan (northeastern Thai) culture. Historically, it was made with raw meat at festivals and ceremonies, where it held ritual significance. The cooked version became dominant as it spread across the region. The word 'laap' in Lao means prosperity, giving the dish ceremonial importance at weddings and New Year celebrations.
Very similar — Thai larb (larb) is heavily influenced by Lao cuisine, particularly in northeastern Thailand (Isan). The Lao version tends to use more raw ingredients and galangal powder.
Yes — duck, beef, fish, and even mushrooms work beautifully. The technique and dressing remain the same.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving · 4 servings total
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