Larb

For the literary magazine, see Los Angeles Review of Books.
Laab / Larb
Larb made with cooked beef in Vientiane, Laos
Alternative namesLap, Larp, Lahp, Lahb, Laab
TypeSalad
Place of originLaos
Created byLao
Main ingredientsMeat (chicken, beef, duck, turkey, pork, or fish)
VariationsSeveral across the world
A Lao-style larb ped (with duck) in Chiang Mai
Larb khua mu, a stir-fried northern Thai larb made with pork, in Chiang Mai

Laab / Larb (Lao: ລາບ; Thai: ลาบ, RTGS: lap, pronounced [lâːp], also spelled laap, larp, or lahb) is a type of Lao meat salad[1][2][3] that is the national dish of Laos,[4][5][6][7] along with green papaya salad[8][9] and sticky rice.[10] Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded.[11] It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit.[12] Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.[13]

  1. ^ Hutton, Wendy (2007). Green Mangoes and Lemon Grass. Periplus Editions (HK) Limited. ISBN 9780794602307. Retrieved 21 January 2015.
  2. ^ Southeast Asia on a Shoestring. Lonely Planet Publications. 2010. p. 82. ISBN 9781741792331. Retrieved 21 January 2015 – via Internet Archive. laap laos.
  3. ^ Schlesinger, Christopher; Willoughby, John (June 2009). How to Cook Meat. Harper Collins. ISBN 9780061913730. Retrieved 21 January 2015.
  4. ^ "Southeast Asian Cuisine: What to Eat in Southeast Asia and Where to Find It". tripsavvy. 26 June 2019. Retrieved 18 January 2023.
  5. ^ Bruce Kraig, ed. (9 September 2013). Street Food around the World: An Encyclopedia of Food and Culture. Colleen Taylor Sen. ABC-CLIO. pp. 311–. ISBN 978-1-59884-955-4. Retrieved 21 June 2021.
  6. ^ Minahan, James (2010). The Complete Guide to National Symbols and Emblems. Greenwood Press. ISBN 978-0-313-34500-5. Retrieved 21 June 2021.
  7. ^ Webb, L.S.; Roten, L.G. (2009). The Multicultural Cookbook for Students. EBL-Schweitzer. ABC-CLIO. p. 94. ISBN 978-0-313-37559-0. Retrieved June 26, 2016.
  8. ^ "10 National Dishes from Southeast Asia". Go Backpacking (published 22 October 2021). 24 October 2011. Retrieved 18 January 2023.
  9. ^ Schulz, Daniela; Drescher, Stephanie (24 May 2017). "Papaya salad with shrimp, Laos". Deutsche Welle. Retrieved 2021-06-21.
  10. ^ Ives, Mike (1 February 2011). "A Taste of Sticky Rice, Laos' National Dish". Smithsonian Magazine. Retrieved 2021-06-21.
  11. ^ Sing (Phia) (1981). Traditional Recipes of Laos: Being the Manuscript Recipe Books of the Late Phia Sing, from the Royal Palace at Luang Prabang, Reproduced in Facsimile and Furnished with an English Translation. Prospect Books. p. 15. ISBN 978-0-907325-02-4.
  12. ^ "Tamnak Lao Serves Authentic Luang Prabang Dishes in the Capital City of Vientiane". ສຽງອາເມຣິກາ - ວີໂອເອ (in Lao). 2006-10-12. Retrieved 2023-09-25.
  13. ^ "Laab Mu - Tai Koen People Style". Cooking.in.th. Archived from the original on 6 October 2014. Retrieved 21 January 2015.