Muffins recipes

National dish of Laos

flag of Laos

  • Independence: 22. 10. 1953
  • Capital: Vientiane
  • Official language: Lao
  • Population: 6 500 000
  • Area: 236 800 km2
  • International code: LA
  • Currency: Kip (LAK)
map of Laos



  • 1/4 cup uncooked long grain white rice
  • 2 pounds skinless, boneless chicken thighs, cut into chunks
  • 2 tablespoons peanut oil
  • 4 cloves garlic, minced
  • 2 tablespoons minced galangal
  • 2 small red chile peppers, seeded and finely chopped
  • 4 green onions, finely chopped
  • 1/4 cup fish sauce
  • 1 tablespoon shrimp paste
  • 1 tablespoon white sugar
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 1/4 cup lime juice
Larb is national food (dish) of Laos


Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet. Bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside. Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.


Larb, also spelled laap, larp, laab or lahb) is a type of Lao minced meat salad that is regarded as the national dish of Laos. Larb is a creation of the Lao people and originated in Laos. It is also eaten in Isan where there is a large Lao community. There are also Lao communities in Lanna (northern region) of Thailand, the U.S., France, England, Myanmar, and Yunnan province of China, resulting in larb being served in those areas as well.

Larb is most often made with chicken, beef, duck, fish, pork or mushrooms, flavored with fish sauce, lime juice, padaek, roasted ground rice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chili, mint and, optionally, assorted vegetables. Roughly ground toasted rice (khao khua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice and raw vegetables.

Larb in the northern parts of Laos and Thailand include versions that do not contain lime or fish sauce, but instead may use an elaborate mix of dried spices as flavoring and seasoning which includes ingredients such as cumin, cloves, long pepper, star anise, prickly ash seeds and cinnamon amongst others, in addition to ground dried chillies, and, in the case of larb made with pork or chicken, also the blood of the animal used. The dish can be eaten raw (larb dip), but also after it has been stir-fried for a short time (larb suk). If blood is omitted from the preparation of the stir-fried version, the dish is called larb khua. There is also a kind of larb called larb leut or lu. This dish is made with minced raw pork or beef, raw blood, kidney, fat and bile, and mixed with spices, crispy fried onions, fresh herbs and other ingredients. Larb and its other variations are served with an assortment of fresh vegetables and herbs, and eaten with glutinous rice.

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