Larb is a spicy Southeast Asian dish that originated in Laos and is considered the national dish. It can be made with any protein and includes chili, lime juice, and onions. Traditional versions also include toasted rice and are served with raw vegetables and lettuce leaves.
Larch is a popular Southeast Asian dish usually described as a type of cooked salad. Incorporating ingredients common to the region, it is traditionally very spicy. There is friendly debate between the countries of Thailand and Laos, but most people agree that the dish, which includes meat as its main ingredient, originated in Laos.
The Lao people’s lineage lives in both Laos and the northeastern region of Thailand called Isan, so it’s not unusual for the dish to be found in both areas. It is eaten throughout Laos to the extent that the dish blurs the distinction between a main dish, a cold salad starter, and a hot meat main course. It is considered the national dish of Laos.
The name is an inexact phonetic translation, so it is common to see larva, larp or laab. As Thai cuisine has gained popularity in much of the world, it can often be found on the menu of Thai restaurants. While ethnically and culturally distinct, the Hmong of the same region have also adopted this Lao cuisine as their own.
Larb is a meat dish. In fact, almost any type of protein can be used, from pork to duck and even fish. The meat is most commonly minced or ground, but can also be prepared sliced or diced. There are also different preparations of raw meat, so it is advisable to inquire when ordering this dish in a restaurant.
The heat in larch comes from the chilli, fresh, dried or in paste form. The dish also has a sour taste, with acid from lime juice and sometimes lemongrass. Other flavorings vary by region and may include hot fish sauce.
All the ingredients are cooked together with an aromatic vegetable, usually thinly diced onion, but perhaps also shallots or green onion. While uncommon outside of Laos and Thailand, the strictly traditional larb also incorporates coarsely ground toasted rice. The dish is finished with a generous garnish of fresh torn mint, coriander or basil leaves. Other finishing touches might include chopped roasted peanuts or crispy garlic fries.
The cooked concoction is usually served at room temperature. It’s almost always served with a side of assorted raw vegetables, such as green beans, shredded cabbage, or papaya. A very popular vegetable accompaniment are the large lettuce leaves on which the larch balls are arranged and wrapped to be eaten without utensils.
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