Larb, a Unique Laotian Meat Salad

Laos is a beautiful Southeast Asian country and has many tourist attractions to offer despite the fact that it was devastated by civil unrest in the past years. Larb is a type of meat salad from Lao people of Laos and Isan people of Northern Thailand. 

It is regarded as the national dish of Laos and is one of the most famous dishes from Laos with 4.5 million people.

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Ingredients: 

• Chicken meat – raw or cooked
• Roughly ground toasted rice
• Fish sauce
• Lime juice
• Thai holy basil
• Chili
• Mint
• ¼ thinly sliced shallot
• Spring onions

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Procedure: 

• Minced and mixed meat with mint, chili and assorted vegetables
• Best served with sticky rice and raw vegetables at room temperature
• Pour lime juice on the ground chicken. Mix well and marinate for 3-4 minutes.
• Heat up the pan and add 2 tablespoon of water then add marinated chicken and stir.
• Continuously stir until cook. You can half cook it if you wish. Traditionally, the chicken is either half cook or raw.
• Dish out in a mixing bowl and add fish sauce, spring onion, shallot, lime juice, chopped chili and toasted rice. Mix well.
• Garnish with mint and basil then sprinkle some toasted rice on top for garnish.
• It can also be serve with cabbage, green beans and lettuce.
• A variant of this dish that is made of pork is called Larb Moo. Like the most popular variants it is served with raw vegetables and sticky rice.

Note: Beef, Duck, Pork, Fish and Turkey can also be used.

See also

Sundae Korean Blood Sausage