Larb (Lao Minced Meat Salad)

About This Recipe

Larb (also spelled laab or laap) is the national dish of Laos and one of the most influential dishes in all of Southeast Asian cuisine — it is the dish that Thai larb in Isan province traces its roots to, and it appears in some form across northern Thailand, Shan State Myanmar, and Yunnan, China. The Lao original is distinguished by the use of toasted rice powder (khao khua) — raw sticky rice toasted in a dry pan until deep golden, then ground coarsely into a powder that provides a nutty, smoky binding element and a slight crunch to the salad. The dish requires fresh herbs in near-excessive abundance: mint, cilantro, scallion, and sometimes shaved lemongrass; dried chilies for heat; lime juice for brightness; and fish sauce for salt. The balance between these elements is what separates extraordinary larb from ordinary. In Laos, larb is also made raw (larb dip) — uncooked minced pork with bile and blood — but cooked versions are far more commonly encountered internationally.

Ingredients

Serves 4

• 500 gminced pork, chicken, or beef
• 3 tbspraw sticky rice (for khao khua toasted rice powder)
• 4 tbsplime juice (about 2 limes)
• 2.5 tbspfish sauce
• 1 tspchili flakes (or dried chilies, toasted and ground)
• 1 large handfulfresh mint leaves, roughly torn
• 0.5 cupfresh cilantro leaves and stems
• 4scallions, thinly sliced
• 3shallots, thinly sliced
• 1 stalklemongrass, white part only, very finely sliced
• 1 tbspneutral oil (if cooking)

Instructions

1. 1

   Make the toasted rice powder

   Heat a dry wok over medium heat. Add raw sticky rice and stir constantly for 8-10 minutes until golden-brown and smelling nutty. Transfer to a mortar and pound to a coarse, sandy powder. Some texture should remain.

   This is the most important step — over-toasted rice tastes bitter, under-toasted rice tastes raw. Aim for the color of toasted sesame seeds.

2. 2

   Cook the meat

   Heat oil in a wok over high heat. Add minced meat and cook, breaking apart, 5-7 minutes until just cooked through. Remove from heat while still slightly juicy — do not dry it out.

3. 3

   Season while hot

   While meat is still warm, add fish sauce and lime juice. Toss immediately — the acid of the lime cooks the residual heat slightly and mellows the rawness.

4. 4

   Add aromatics

   Add shallots, scallions, lemongrass, and chili flakes. Toss.

5. 5

   Add herbs and rice powder

   Add mint, cilantro, and toasted rice powder. Toss gently to combine everything. Taste and adjust fish sauce, lime juice, or chili as needed.

6. 6

   Serve immediately

   Serve at room temperature with sticky rice for wrapping and raw vegetables (long beans, cabbage wedges, cucumber slices) for scooping.

Variations

• •

  Larb dip (Lao raw larb): raw minced pork dressed while raw with bile, blood, and abundant herbs — traditional but not for the uninitiated.

• •

  Larb het (mushroom larb): a fully vegan version using finely chopped mushrooms cooked and dressed the same way.

• •

  Larb Chiang Mai: Thai-style larb using more dried spices (galangal powder, long pepper) for a darker, more complex profile.

Storage

Larb is a fresh salad and must be eaten within 2 hours of assembly. Do not refrigerate assembled larb — the herbs blacken and the texture collapses. The cooked meat base keeps refrigerated 1 day; toss with fresh herbs and dressing just before serving.

Frequently Asked Questions