Laab: The History Behind Laos’ Most Beloved Dish

Larb (also spelled Laab, Larb, or Laap) is a traditional dish from Laos, often considered the national dish of the country. It has deep cultural and historical significance, dating back centuries, and is also popular in northeastern Thailand (Isaan) due to shared cultural and culinary influences.

Origins and Cultural Significance

Larb’s roots trace back to the Lao people, who have historically inhabited the regions of modern-day Laos and northeastern Thailand. The dish reflects the agrarian lifestyle of Lao communities, where fresh herbs, meats, and local seasonings were used to create flavorful and nutritious meals.

The word “larb” is often associated with luck and prosperity, making it a symbolic dish for celebrations, family gatherings, and festivals, such as Pi Mai Lao (Lao New Year) and weddings. Because of its meaning, larb is traditionally served on occasions where good fortune is wished upon others.

Source: Migrationology

Evolution and Regional Variations

Over time, larb has evolved into different variations across Laos and Thailand, with regional influences shaping its preparation:

• Larb Lao (Traditional Lao Larb): Typically made with minced meat (chicken, pork, beef, duck, or fish), mixed with lime juice, fish sauce, toasted rice powder (khao khua), shallots, mint, cilantro, and chili flakes. The dish is not overly spicy but has a well-balanced umami taste.

• Larb Isaan (Thai Northeastern Larb): Similar to the Lao version but often includes more chili and sometimes a touch of sugar to cater to Thai palates.

• Larb Diip (Raw Larb): A variation in Laos where raw meat, particularly beef or fish, is used. It’s seasoned with fresh blood, bile, and local herbs for a bold, earthy taste.

• Larb Het (Mushroom Larb): A vegetarian adaptation using mushrooms instead of meat, which has become popular in modern Lao and Thai cuisine.

Source: Pa kham Tanh Facebook

Spread and Global Popularity

With the migration of Lao people to countries like the United States, France, and Australia, larb has gained international recognition. It is now a staple in many Lao and Thai restaurants worldwide and is often featured in food documentaries and global street food festivals.

Conclusion

Larb is more than just a dish—it’s a representation of Lao heritage, resilience, and culinary expertise. Whether enjoyed in a small village in Laos or a bustling city abroad, larb continues to be a flavorful symbol of Lao identity and culture.