Larb (Laap/Laab) Minced Meat Salad Recipe & Video - Seonkyoung Longest (2024)

FAQs

What is the difference between laap and laab? ›

Laab / Larb (Lao: ລາບ; Thai: ลาบ, RTGS: lap, pronounced [lâːp], also spelled laap, larp, or lahb) is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded.

Larb means that the dish is chopped. Chopped to the max. And how you add flavor to these chopped creations varies vastly from region to region. The larb spice mix that we have just received comes from Northern Thailand. Laap Muang.

larb Isan is known for its robust spiciness. Minced meat is usually seasoned with lime juice, fish sauce, chilli powder, grounded roasted rice, shallots, and spring onions. Some recipes also include coriander and mint leaves.

Because laab is mostly meat, it is served with a lot of raw vegetables such as cabbage, lettuce leaves, cucumber and long beans. It is also always served with sticky rice.

Larb, or laab, is a Laotian and Thai dish made of minced or ground meat with lots of spicy, sweet, sour and savory flavors. There are tons of different ways to make the dish - Kenji from Serious Eats does a great Pork Larb, whereas this one is more flexible and decidedly inauthentic.

A ground beef dish that originated from Northern Thailand. The larb is sweet from the natural taste of beef and the sugar, yet slightly tart from the lime and fish sauce. The cilantro, mint, ginger and green onion mix adds a freshness and clean taste to the dish.

Thai food is often healthier than Chinese food. Thai food puts a focus on balance and variety. They are often light and the aromas are just as important as the taste of the food. Thai food uses less heavy sauces and oils than Chinese food uses that are healthier for you, if any oil at all.

One of the things that sets Thai cuisine apart is its ability to blend flavors harmoniously. Thai dishes are known for their complex taste profiles that combine sweet, sour, salty, and spicy elements in perfect proportions.

Thai cuisine is heavily influenced by the country's diverse cultural heritage. The use of spices, herbs, and cooking techniques is a blend of different cultures, including Chinese, Indian, and Malay. The cultural influence is what makes Thai cuisine so diverse and unique.

Why? Authentic larb gai is made with padaek which is a fermented fish made into a thick fish sauce. Fermented fish is what makes larb smell. If you can't get over the smell, this is one of the ingredients that can be omitted from the recipe without any substitutions.

Is larb healthy? ›

Another healthy Thai salad option is the Larb. This salad is made with minced meat (usually chicken, pork, or beef), mixed with herbs, lime juice, and fish sauce, and served with lettuce leaves.

In essence, Larb is a refreshing Thai salad, usually made with ground meat (typically ground chicken, beef, lamb or pork), lots of fresh herbs (mint, Thai basil or cilantro), lemongrass, garlic, fresh chilies, red onions, lime juice, green onions.

Ingredients: Smoked and roasted Bird's Eye Chillies, locally grown Long Pepper (deeplee), Thai Prickly Ash (makwaem), Peucedanum Dhana (maleap), Indian Bayleaf (Cinnamomum Tamala), Coriander seed, Dill seed, Cumin seed, Fennel seed, Sun-dried Sand Ginger, Galangal and Lemongrass and Black pepper.

Larb's Sister Dish, Nam Tok

Fun Fact: Namtok is a word meaning “waterfall” in Lao and Thai, and the dish got it's name from the juices that drip during the grilling process of meat.

Larb is made using the main ingredients of beef, chicken, or pork that is mixed in with toasted rice powder, lime, and fresh herbs whereas nam sod excludes the toasted rice powder adds a mixture of minced garlic, ginger, carrots, and topped with roasted peanuts on a bed of lettuce.