World Cuisines

Larb

Laos

Laos's national salad of minced meat: warm minced chicken, pork or fish tossed with lime, fish sauce, toasted rice powder, shallots and a storm of herbs.

What it is

Laos's national salad of minced meat: warm minced chicken, pork or fish tossed with lime, fish sauce, toasted rice powder, shallots and a storm of herbs. Ingredients: minced chicken, pork, beef or fish, lime juice, fish sauce, toasted sticky-rice powder (khao khua), shallots, spring onions, mint, cilantro, chiles, galangal, sticky rice and raw vegetables to serve. Recipe: 1) Poach or sear the mince briefly with a splash of water or stock. 2) Off the heat, season with lime, fish sauce and rice powder. 3) Fold in shallots, herbs and chiles. 4) Rest two minutes so the juices dress the herbs. Serve: with sticky rice rolled by hand, cucumber, long beans and cabbage — eaten communally. Flavor: sour, salty, herbal, nutty from the rice powder. History: larb (from the Lao word for luck/blessing) travelled with Lao people to Isan in Thailand, where it also became beloved; in Laos it remains the dish of celebration. See also: Tam Mak Hoong, Or Lam.

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