ancient dish - Larb
Laos
Ancient dish: Larb
Description: Larb is a vibrant and flavorful Southeast Asian salad, traditionally made with minced meat—such as pork, chicken, beef, or fish—tossed in a tangy dressing of lime juice, fish sauce, and toasted ground rice. Fresh herbs like mint, cilantro, and green onions add brightness, while chili peppers bring a spicy kick. The toasted rice powder gives larb a unique nutty crunch and helps balance the bold flavors. Often served at room temperature, larb is both refreshing and satisfying, commonly eaten with sticky rice and fresh vegetables
Place of origin: Laos
Location: Laos is a landlocked country located in Southeast Asia, bordered by China to the north, Vietnam to the east, Cambodia to the southeast, Thailand to the west, and Myanmar (Burma) to the northwest. It lies along the Mekong River, which forms much of its western border with Thailand
Typical ingredients: Glutinous rice, shallots, chicken, sugar, fish sauce, chilies, limes, scallions, cilantro, and mint
Associated cuisine: Laotian
Course: Anytime
Larb ancient history: The ancient history of larb (also spelled laab or laap) originates from the region of Lan Xang, an old Southeast Asian kingdom that encompassed parts of modern-day Laos and northern Thailand. Larb is considered a traditional Lao dish and is often referred to as the national dish of Laos. Its roots can be traced back several centuries, developing as a method of preparing meat in a way that was both flavorful and practical for preservation and ceremonial use. Traditionally made with minced meat—such as pork, chicken, duck, beef, or fish—larb is seasoned with fish sauce, lime juice, roasted ground rice, herbs like mint and cilantro, and often chili. The dish reflects the agricultural lifestyle of the region, where fresh herbs and fermented sauces were staples. Over time, larb spread throughout the Isaan region of Thailand due to migration and cultural exchange, becoming a key component of northeastern Thai cuisine while maintaining its Lao identity and ancient heritage
