Larb
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- For the Ute Ceremonial Tobacco that causes mild intoxication when smoked, see Larb (Ute Tobacco).
Larb (Lao: ລາບ, Thai: ลาบ; also spelled laap, larp, laab is a type of Lao meat salad. It is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and lime. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (kao kua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice. A common variation is neu-ah nam tok ("waterfall beef" but it could mean the dripping of meat juice during the grilling as well), in which beef is cut into thin strips instead of using ground beef.
Larb is the unofficial national dish of Laos and is also a common dish in Thai Cuisine. It is quite common to see this popular Lao meat salad served at Thai restaurants.
There is also a variant from Northern Thailand which does not use lime or fish sauce, but rather other local condiments for flavor and seasoning. "Larb pla" (Thai: ลาบปลา)[1] is one kind of larb which made of minced fish mixed with spices. There is a kind of larb called lu (Thai: หลู้)[2], which made of minced raw beef mixed with blood, bile and spices. Lu is usually eaten with vegetables and often served with beer or the local moonshine called lao khao.
[edit] See also
[edit] References
[edit] External links
- Larb Gai recipe from your-thai-recipe.com
- Larb Recipe
- Lao Larb
- Laotian (Raw) Beef Larb Recipe
- Chicken Larb Recipe
- Beef Larb Recipe
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