Larb
Larb made with cooked beef in Vientiane, Laos | |
| Alternative names | Lap, Larp, Lahp, Lahb, Laab |
|---|---|
| Type | Salad |
| Place of origin | Laos |
| Created by | Lao |
| Main ingredients | Meat (chicken, beef, duck, turkey, pork, or fish) |
| Variations | Several across the world |
Larb (Lao: ລາບ; Thai: ลาบ, RTGS: lap, pronounced [lâːp]), also spelled laab, laap, larp, or lahb, is a minced meat salad in Lao cuisine. Known for its bold and harmonious flavors, it is often accompanied by sticky rice and green papaya salad.
Larb features minced meat, often pork, chicken, beef, duck, or fish, seasoned with lime juice, fish sauce, roasted ground rice, and fresh herbs like mint, with chili often added for heat.
Larb originated in Laos and is integral to Lao cultural and celebratory meals. It has influenced the cuisines of neighboring regions, particularly northeastern and northern Thailand (Isan and Lanna), which share historical ties with the former Lan Xang Kingdom. Variants of larb also appear in the cuisines of other Tai-speaking peoples, such as those in Shan State, Myanmar, and Yunnan Province, China. Despite regional adaptations, larb's roots remain distinctly Lao.