Dish

Larb

Larb is made from a mixture of minced meat, such as chicken, pork, or beef, mixed with fish sauce, lime juice, chili flakes, and other spices. The mixture is then cooked and served with sticky rice and lettuce leaves. Larb is a flavorful and spicy dish that is perfect for a light and refreshing meal.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Meat Dish› Ground Meat Dish

Origins and history

Larb is a traditional Laotian dish that has been around for centuries. It is believed to have originated in the northeastern region of Laos and has since spread throughout the country. Today, it is a popular dish in many Southeast Asian countries, including Thailand and Vietnam.

Dietary considerations

Larb is not suitable for vegetarians or those who do not eat meat. It is also high in sodium, so it should be consumed in moderation.

Variations

There are many variations of larb, including ones made with tofu or mushrooms instead of meat. Some recipes also call for the addition of mint or cilantro to the mixture.

Presentation and garnishing

Larb is typically served in a bowl with the sticky rice and lettuce leaves arranged around it. It is often garnished with chopped cilantro or mint leaves.

Tips & Tricks

To make the perfect larb, be sure to use fresh herbs and spices for the best flavor. Also, be sure to cook the meat mixture until it is fully cooked and the flavors have melded together.