Larb of Laos

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Larb of Laos
Larb of Laos

Overview

Larb  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.

>> Laotian Sausage

Larb is the most famous dish of Laos due to its refreshing and unique flavor. Larb is a kind of minced meat salad. There are many types of Larb in Laos due to its different main materials of beef (Larb Ngua), pork (Larb Moo), chicken (Larb Gai), duck (Larb Ped), or fish (Larb Pa).

Larb ingredients
Larb ingredients

Cooking Larb

The procession of Larb is a secret of Laotians. As looking at a dish of Larb, you can see different materials: raw or cooked meat minced and mixed with chilli, mint, carrot, onion, lettuce and some herbs. This dish is often served with sticky rice and raw vegetables (often cabbage). Larb has fresh flavor of vegetables and herbs, natural sweet of meat nicely seasoned with special spices of lemon juice and fish sauce. With nice preparation and wonderful taste, Larb deserves to be the national dish of Lao people.

This dish is often served with sticky rice and raw vegetables
This dish is often served with sticky rice and raw vegetables