is laab the same as larb

You’re probably familiar with larb or laab (actually pronounced laab; without the R), a minced meat salad with fresh herbs, lime, chilies, and toasted rice powder. This style of laab is from the Isaan (ee-san) or eastern region of Thailand. There is a lesser known laab style from the north that is completely different from what most are used to outside of Thailand.

Unlike laab isaan which is served room temperature, northern-style laab kuaw (laab nuer) is a hot laab dish made of minced meat that has been marinated in a mixture of dried chilies, mahkwan (Thai star anise), mahleep (long pepper), lemongrass, and a touch of raw blood (check out my Lanna 101 article to learn more about northern Thai food). The most common is ground pork but you can also find it made with water buffalo and beef. At home, we add stewed pork skin and pork offal for additional texture. When we’re feeling a bit unconventional, we’ll add a splash of lime juice for an added tang.

The raw mixture is stir-fried in oil with garlic and then topped with vietnamese cilantro (ram rau), culantro (sawtooth coriander), cilantro, and mint. It’s served with crispy garlic, fresh cabbage, and more herbs. And of course eaten with hot sticky rice and crunchy pork rinds.

The marinated meat mixture can also be eaten raw like a tartare; this is called laab luu. I’ve only had the raw version once. It’s not for the faint of heart as it is raw meat that is mixed with raw blood; the chances of getting ill are quite high for westerners. In the states, we make this dish at home using sashimi-grade fish like hamachi, tuna or we use raw beef but we omit the blood (for safety).

The combination of flavors in this dish work well with all types of proteins including vegan-friendly options like tofu, soy meat, or mushrooms. I’ve been working on a black lentil or bean version for my future pop-up!

The raw mixture is stir-fried in oil with garlic and then topped with vietnamese cilantro (ram rau), culantro (sawtooth coriander), cilantro, and mint. It’s served with crispy garlic, fresh cabbage, and more herbs. And of course eaten with hot sticky rice and crunchy pork rinds.

You’re probably familiar with larb or laab (actually pronounced laab; without the R), a minced meat salad with fresh herbs, lime, chilies, and toasted rice powder. This style of laab is from the Isaan (ee-san) or eastern region of Thailand. There is a lesser known laab style from the north that is completely different from what most are used to outside of Thailand.

Unlike laab isaan which is served room temperature, northern-style laab kuaw (laab nuer) is a hot laab dish made of minced meat that has been marinated in a mixture of dried chilies, mahkwan (Thai star anise), mahleep (long pepper), lemongrass, and a touch of raw blood (check out my Lanna 101 article to learn more about northern Thai food). The most common is ground pork but you can also find it made with water buffalo and beef. At home, we add stewed pork skin and pork offal for additional texture. When we’re feeling a bit unconventional, we’ll add a splash of lime juice for an added tang.

The marinated meat mixture can also be eaten raw like a tartare; this is called laab luu. I’ve only had the raw version once. It’s not for the faint of heart as it is raw meat that is mixed with raw blood; the chances of getting ill are quite high for westerners. In the states, we make this dish at home using sashimi-grade fish like hamachi, tuna or we use raw beef but we omit the blood (for safety).

The combination of flavors in this dish work well with all types of proteins including vegan-friendly options like tofu, soy meat, or mushrooms. I’ve been working on a black lentil or bean version for my future pop-up!

After a lot of searching on the web we understand why Nilas started the whole conversation the way he did. It seems like the opinions around Laap is as diverse as the dish itself and as always there is not one, but many truths. There are thousands of recipes and interpretations of this dish. And the web is filled with conversations about which one is the one. In many ways this is just how it should be and has been since we, as a human species, started to move. With our movement new ingredients, tools and taste preferences started to mesh and fuse. The difference now is something called the internet where the exchange of ideas is happening in ultra speed and at the same time has the possibility can magnify everything on a global scale. The Quest: So Nilas. Larb, Laap or Laab? Nilas: Laab.

Nilas: Yes. Laab. This is very, very, very important. The Quest: How come some people say Laap? Nilas: I don’t know. The translation is Laab. The Quest: Bu… Nilas: I mean both kinda work. The worst thing is to put a R in their larb. That is a no no. Irritating to say the least. Or no not irritating. Just that the translation is L A A B.

Nilas: There is this restaurant in Chiang Mai called Laab Ton. A lunch place where the dude only does laab and a soup of di, as it is called, bile liquid. Bitter. Bitter as ***** but it just works perfectly with laap dip. It is a small dirt road restaurant where he only does these two dishes. He opens at 11. If you are not there at 8, way ahead,there is no way you will get a plate. He always makes the same amount of plates. Always sold out. When he makes this laab he puts his whole being into the laab. His whole soul. He chops and chops and chops. The texture of this laab is indescribable. It becomes like jam as he feeds the meat constantly with a mix of pig and cows blood. The color is like nothing you have ever seen. This is by far my best memory of eating laab.

Talking to Nilas it turns out that laab is actually not one dish but thousands. Laap is the way you handle the produce. 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.

Blood might not be the first thing people outside of Thailand think of when they describe a good larb but for Nilas it is essential. His most favourite laap in Laab Dip Muang. This intriguing dish could be interpreted as something like a raw beef sallad. And here blood is what makes the whole dish. He recalls his one of his favourite spots.

Thai Chef Makes Laab (Larb)…The “OTHER” Laab!

FAQ

What are the other names for larb?

Why is larb called Laab?

It is called “larb” because the word “laab” means “to chop finely” in the Lan Na dialect, which refers to the way the meat is prepared for the larb salad — it is finely chopped or ground before being fried with herbs and spices. Larb is sometimes referred to as “laab” or “lab,” depending on the region and language. How are you supposed to eat larb?

What is a larb salad?

Larb (or laab) is a Thai salad composed of ground meat, lime juice, fish sauce, shallots, herbs, chili powder and toasted ground rice.

What is larb ()?

Larb (ลาบ) is sort of like the meat sibling of som tam ; They are made from different ingredients, but go incredibly well together. It’s a staple dish of Thai Isaan food, it’s easy to make, and it’s a brilliant combination of ingredients. A spoon of larb (ลาบ) followed by a ball of fresh sticky rice, is one of the great flavor combinations.

What is Laab?

Laab ลา บ is one of the most iconic dishes in Thai cuisine that is popular in many Thai restaurants around the world. To me, it represents one of the best parts about Thai food – spicy, bright flavours loaded with fresh herbs. It is also one of the easiest Thai dishes you can make at home, making it very beginner and weeknight friendly!