Larb Recipe - A Taste of Laos

A quick and easy stirfry with big South East Asian flavor

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About Laotian Larb

Larb, also known as Laap or Laab, is a traditional Laotian dish that has also become popular in Thai and Isan cuisine. This flavorful and aromatic dish features minced meat (often chicken, beef, pork, or fish) mixed with fresh herbs, toasted rice powder, lime juice, fish sauce, and chili flakes. Larb is celebrated for its vibrant flavors, balanced textures, and versatility, making it a beloved staple in Laotian culinary culture.

History of Laotian Larb

Larb has ancient roots in Laotian and Isan culture, dating back centuries to the indigenous tribes of the region. Originally, larb was prepared with raw meat, pounded or minced and mixed with herbs and spices. The dish was traditionally served during celebrations, festivals, and special occasions as a symbol of community and abundance.

Over time, larb evolved to incorporate cooked meat, reflecting changes in culinary techniques and preferences. Despite variations in preparation methods and regional influences, larb remains deeply ingrained in Laotian culinary heritage, cherished for its bold flavors and cultural significance.

Laotian Larb Recipe

Below is a classic recipe for preparing Laotian Chicken Larb:

Ingredients:

• 1 lb Ground pork

• 2 tablespoons Cooking Oil

• 3 tablespoons Fish Sauce

• 2 tablespoons Lime Juice

• 1 tablespoon Toasted Rice Powder

• 2-3 Shallots, finely sliced

• 2-3 Green Onions, thinly sliced

• 1-2 birds eye chilies Chilies, finely chopped

• 1/4 cup Cilantro, chopped

• 1/4 cup Mint Leaves, chopped

• 1/4 cup Thai Basil Leaves, chopped

• Lettuce Leaves, for serving

• Sticky Rice, for serving (optional)

Instructions:

1. In a skillet, heat cooking oil over medium heat. Add ground pork and cook until fully browned and cooked through, breaking it up into small pieces with a spoon.

2. Once the pork is cooked, remove it from the heat and let it cool slightly.

3. In a large mixing bowl, combine the cooked pork with fish sauce, lime juice, toasted rice powder, sliced shallots, green onions, chopped Thai chilies, cilantro, mint leaves, and Thai basil leaves. Mix well to combine.

4. Taste the larb and adjust the seasoning if needed, adding more fish sauce or lime juice for extra flavor.

5. To serve, arrange lettuce leaves on a platter or individual plates. Spoon the larb mixture onto the lettuce leaves.

6. Garnish the larb with additional chopped herbs and toasted rice powder for extra texture and flavor.

7. Serve the Laotian Chicken Larb with sticky rice on the side, if desired.
   

Note: Toasted rice powder adds a nutty flavor and crunchy texture to the larb. To make toasted rice powder, toast uncooked sticky rice in a dry skillet over medium heat until golden brown, then grind it into a fine powder using a mortar and pestle or spice grinder.

Enjoy this aromatic and flavorful Laotian dish that captures the essence of Laotian culinary tradition!

Are you interested in more flavors from South East Asia? Check out the recipes below

Cambodian Lok Lak - A dangerously declicious and peppery stir fry.

Vietnamese Bahn Cuon - A light pork stuffed rice paper dish typically eaten for breakfast.

Thai Pad Krapow - A spicy ground pork and holy basil dish.

North Korean Naengmyeon = A chilled beef noodle soup.