Laos food is similar to Thai food but less varied. One popular dish that they share in common is Laos larb. If you haven’t tried it, you are in for a treat. In essence, larb is the balanced mixture of cooked meat with cool herbs. The combination just works.
Because Laos is landlocked, the traditional larb recipe uses buffalo meat or fish. Pork, chicken and beef are luxuries. Here we will use pork or chicken or fish since they can readily be found in the supermarket. I haven’t seen buffalo meat offered much here.
- Ground pork, chicken or fish, 200 grams
- Roasted and ground sticky rice, 1 tablespoon
- Fish sauce, 1 tablespoon
- Lime juice, 1 tablespoon
- Chili powder, 1-2 tablespoon
- Finely chopped shallot, 1 to 2
- Chopped mint leaves, 5 to 7
- Chopped spring onion, 1 stalk
- Chopped coriander, 1 stalk
- Boil meat for 2 minutes and drain water. Place in mixing bowl.
- Add all ingredients to meat in the mixing bowl and mix well.
- Serve with fresh slices of cabbage, lettuce, cucumbers and leafy herbs.