Larb is one of the most famous dish in Laos which is regarded as the "unofficial" national dish of this country. It is a spicy mixture of marinated meat or fish that is sometimes raw (prepared like ceviche) with a variable combination of herbs, greens, and spices.
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 khoua) 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.
The recipe is not too difficult, you should try to cook it if you have opportunity. Below is how to cook beef larb:
Beef fillet, red birdeye chillies, dried red chilli flakes,toasted sticky rice, kaffir lime leaves, spring onions, chopped mint leaves, chopped coriander, cucumber, fish sauce, chicken seasoning, galangal, lemon juice, salt.
- Place the beef in a bowl. To marinate, add the fish sauce and chicken seasoning. Cover and refrigerate for 30 minutes. Add the remaining marinade ingredients and combine well.
- Cook the beef on a charcoal grill, turning regularly, for 8 minutes, or until medium–rare. (Cooking time will vary according to thickness of the meat and heat of the grill.) Remove and stand for 5 minutes before thinly slicing. Place the beef in a large bowl and add the tripe, fresh and dried chillies, ground toasted sticky rice, kaffir lime leaves, spring onion, mint, coriander and phak phaew.
- Adjust the seasoning with extra padaek, fish sauce and lemon juice. Serve with the cucumber, extra chillies, mint and sticky rice.