Larb (Thai: ลาบ) or Laap or Larp or 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"), in which beef is cut into thin strips instead of using ground beef.Larb is the unofficial national dish of Laos and is also very popular in Thailand. 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) is one kind of larb which made of minced fish mixed with spices. There is a kind of larb called lu (Thai: หลู้), which made of minced raw beef mixed with blood, bile and spices. Lu is usually eaten with vegetables and often served with beer, but it is actually better with a local rice wine called lao khao, especially when it is home-made. References^ Recipe and infomation about larb pla^ Recipe and information about luInformation about "ลาบ" from northern Thailand(Thai) External linksLarb Gai recipe from your-thai-recipe.comLarb RecipeLao LarbLaotian (Raw) Beef Larb RecipeChicken Larb RecipeBeef Larb Recipe

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