laap

Laap, also spelled laab or larb in some contexts, is a traditional meat salad central to Lao cuisine and widely associated with the Isan region of Thailand. The name laap derives from a Lao word meaning to mince or pound, describing the preparation method rather than a specific ingredient.

The dish typically uses minced meat—most commonly pork, chicken, beef, or fish—that is lightly cooked or briefly seared and then mixed with lime juice, fish sauce, and chili. A distinctive element is toasted ground rice (khao khua), added for texture and a subtle nutty flavor. Fresh herbs such as mint, cilantro, and green onions are folded in, along with shallots and sometimes garlic. Depending on the recipe, other seasonings or aromatics may appear, but the balance of sour, salty, and hot is a hallmark.

Laap is usually served at room temperature or slightly warm and is traditionally accompanied by sticky rice and fresh greens. It is commonly eaten with lettuce leaves or herbs that can be used to wrap bites of the dish, a practice seen in both Lao and Isan dining.

There are numerous regional and meat variations. Pork laap is widespread, but dishes made with chicken, beef, duck, fish, or seafood are also common. Vegetarian or mushroom-based versions exist as well. In Thailand, the Isan-style larb closely mirrors Lao preparations and is known for its bright acidity and herb-forward profile, though regional tweaks in spice levels and ingredients are common.

Laap represents a key bridge between Lao and Isan culinary traditions, illustrating a shared emphasis on fresh herbs, bold flavors, and a simple yet expressive technique.