larb

Larb, also spelled laab or laap, is a traditional meat salad from Laos and the Isan region of Thailand. It typically features minced or finely chopped meat—commonly pork, chicken, beef, duck, or fish—that is cooked quickly over high heat or, in some versions, left uncooked. The meat is seasoned with lime juice, fish sauce, and often roasted rice powder, which adds a subtle nutty texture. Fresh herbs such as mint, cilantro, and green onions are essential, and aromatics like shallots and chilies are commonly included. Some recipes also add garlic.

After cooking, the meat is tossed with the lime-fish sauce dressing and herbs while still warm, then finished with roasted rice powder. The dish is usually served at room temperature and is commonly accompanied by fresh vegetables or lettuce leaves and sticky rice, which are used to wrap portions of larb.

Regional variants include larb moo (pork), larb nua (beef), larb gai (chicken), and larb pla (fish), reflecting different proteins. In Laos and Isan cuisine, larb is a staple and often a centerpiece of meals or feasts; Thai versions may vary in heat and acidity and may substitute other herbs. The preparation emphasizes balance among sour, salty, spicy, and fresh herbal notes, with texture provided by the ground meat and roasted rice powder.