Laarb or Larb or Laap is a Lao cold meat salad. Laarb moo is with pork, laarb ngoa is with beef, and laarb gai is with chicken.

This is a variation that was made by my mom. It has been somewhat tamed (i.e. Americanized) from its original form(s) which can contain tripe, blood, raw meat, and other advernturous ingredients. Grandma's recipe (still to come) takes it one notch in that direction- I have tolereated that version for years without getting sick, but some people with less primitive palates might not appreciate it.Flycogen 16:24, October 16, 2011 (UTC)


  • 1 Pound of Meat- pork, beef, or chicken
  • 1 Tablespoon Galanga Powder
  • 1 Tablespoon Minced Lemongrass
  • 2 Teaspoons Lime Juice
  • 1 Teaspoon Sugar
  • 2 Teaspoons Fish Sauce
  • 1/4 cup of shredded mint leaves
  • 3 Scallions or Green Onions, Slicced
  • 3 Tablespoons of Roasted Rice Powder
  • 1 Teaspoon of Dried Roasted Red Pepper


  1. Slice the meat into thin fillets and rub the meat with salt
  2. Cook the meat and brown both sides on a dry cast iron pan (no oil!)
  3. Finely chop the meat with a knife or food processor (If you have a grinder, that actually produces the ideal consistency)
  4. Toss the meat with the spices and season to taste
  5. Serve with lettuce, sticky rice, sliced cucumbers, long beans, and garnish with mint or thai basil.
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