laab

Laab, also spelled larb, is a traditional meat salad strongly associated with Lao cuisine and the Isan region of Thailand. It is prepared by combining minced meat with lime juice, fish sauce, fresh herbs, and a small amount of roasted ground rice, which adds texture and a toasty note. The dish is known for its bright, sour, and lightly spicy flavor profile.

Common proteins include beef (nu ea laab), pork (moo laab), chicken (kai laab), duck (ped laab), or fish (pla laab). The meat is typically cooked—grilled, boiled, or sautéed—before being finely minced and tossed with lime juice, fish sauce, chilies, and shallots. Roasted rice powder (khao khua) is mixed in to provide a subtle crunch and nutty flavor. Fresh herbs such as mint, cilantro, and green onions are integral, and some versions add lemongrass, Thai basil, or kaffir lime leaves.

Herbs and seasonings are adjusted to taste, and the dish is usually served at room temperature. Larb can be quite spicy depending on the chili used, and it is commonly accompanied by raw onions and additional fresh herbs. It is often eaten with sticky rice and may be served with lettuce leaves or cabbage for wrapping.

Cultural context: In Laos and Isan, larb is a staple dish featured in family meals, markets, street stalls, and celebrations. The name derives from a Lao term meaning to mix or toss together, reflecting the dish’s core technique of combining minced meat with lime, fish sauce, and herbs. The preparation emphasizes a balance of sour, salty, hot, and herbaceous flavors characteristic of Lao-Isan cuisine.