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| caption = Larb made with cooked beef in Vientiane, Laos
| caption = Larb made with cooked beef in Vientiane, Laos
| alternate_name = Lap, Larp, Lahp, Lahb, Laab
| alternate_name = Lap, Larp, Lahp, Lahb, Laab
| country = [[Lan Na]] [[Northern Thailand]]
| country = [[Laos]]
| region =
| region =
| creator = [[Lan Na]]
| creator = [[Lao people|Lao]]
| course =
| course =
| type = [[Salad]]
| type = [[Salad]]
| served =
| served =
| main_ingredient = [[Meat]] ([[Chicken (food)|chicken]], [[beef]], [[duck]], [[turkey meat|turkey]], [[pork]], or [[fish]])
| main_ingredient = [[Meat]] ([[Chicken (food)|chicken]], [[beef]], [[Duck as food|duck]], [[turkey meat|turkey]], [[pork]], or [[Fish as food|fish]])
| variations = Several across the world
| variations = Several across the world
| calories =
| calories =
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[[File:Lap khua mu.JPG|thumb|upright|''Larb khua mu'', a stir-fried northern Thai larb made with pork, in Chiang Mai]]
[[File:Lap khua mu.JPG|thumb|upright|''Larb khua mu'', a stir-fried northern Thai larb made with pork, in Chiang Mai]]


'''''Laab / Larb''''' ({{lang-lo|ລາບ}}; {{lang-th|ลาบ}}, {{RTGS|''lap''}}, {{IPA-th|lâːp|pron}}, also spelled '''''{{transliteration|lo|laap}}''''', '''''{{transliteration|lo|larp}}''''', or '''''{{transliteration|lo|lahb}}''''') is a type of [[Lan Na|Lanna]] meat salad<ref>{{cite book|url=https://books.google.com/books?id=VKbYYXO4Id4C&q=larb+laos&pg=PA125|title=Green Mangoes and Lemon Grass|isbn=9780794602307|access-date=21 January 2015|last1=Hutton|first1=Wendy|year=2007}}</ref><ref>{{cite book|url=https://archive.org/details/isbn_9781741792331|url-access=registration|page=[https://archive.org/details/isbn_9781741792331/page/82 82]|quote=laap laos.|title=Southeast Asia on a Shoestring|year=2010|via=[[Internet Archive]]|publisher=Lonely Planet Publications|isbn=9781741792331 |access-date=21 January 2015}}</ref><ref>{{cite book|url=https://books.google.com/books?id=6KZN7xPj1McC&q=laap+laos&pg=PT461|title=How to Cook Meat|isbn=9780061913730|access-date=21 January 2015|last1=Schlesinger|first1=Christopher|last2=Willoughby|first2=John|date=June 2009}}</ref> that is the [[national dish]] of [[Laos]],<ref>{{cite web |publication-date=26 June 2019 |title=Southeast Asian Cuisine: What to Eat in Southeast Asia and Where to Find It |url=https://www.tripsavvy.com/southeast-asian-cuisine-1458385 |website=tripsavvy |access-date=18 January 2023}}</ref><ref name="Kraig2013">{{cite book|editor=Bruce Kraig|others=Colleen Taylor Sen|title=Street Food around the World: An Encyclopedia of Food and Culture|url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA311|accessdate=21 June 2021|date=9 September 2013|publisher=ABC-CLIO|isbn=978-1-59884-955-4|pages=311–}}</ref><ref name="Minahan2010">{{cite book|last=Minahan|first=James|title=The Complete Guide to National Symbols and Emblems|url=https://books.google.com/books?id=qM5XAAAAYAAJ|accessdate=21 June 2021|year=2010|publisher=Greenwood Press|isbn=978-0-313-34500-5}}</ref><ref name="Webb Roten 2009 p. 94">{{cite book | last1=Webb | first1=L.S. | last2=Roten | first2=L.G. | title=The Multicultural Cookbook for Students | publisher=ABC-CLIO | series=EBL-Schweitzer | year=2009 | isbn=978-0-313-37559-0 | url=https://books.google.com/books?id=fgWrCQAAQBAJ&pg=PA94 | access-date=June 26, 2016 | page=94}}</ref> along with [[green papaya salad]]<ref>{{cite web |publication-date=22 October 2021 |title=10 National Dishes from Southeast Asia |url=https://gobackpacking.com/national-dishes-from-southeast-asia/ |website=Go Backpacking |date=24 October 2011 |access-date=18 January 2023}}</ref><ref>{{Cite news|title=Papaya salad with shrimp, Laos|last1=Schulz|first1=Daniela |last2=Drescher |first2=Stephanie |work=Deutsche Welle|date=24 May 2017|url=https://www.dw.com/en/papaya-salad-with-shrimp-laos/a-37837972|access-date=2021-06-21}}</ref> and [[Sticky Rice|sticky rice]].<ref>{{Cite journal|title=A Taste of Sticky Rice, Laos' National Dish|last=Ives |first=Mike|url=https://www.smithsonianmag.com/travel/a-taste-of-sticky-rice-laos-national-dish-136291/|date=1 February 2011|access-date=2021-06-21|journal=Smithsonian Magazine|language=en}}</ref> Laab is believed to be originated from the old [[Lan Na|kingdom of Lanna]] which is the present day [[Northern Thailand]] due to the root words definition.<ref name=":1" /> Laab is also eaten beyond their origins, most prominently the neighboring former [[Lan Xang]] territory, or modern days [[Laos]] and the northeastern area of Thailand, [[Isan]]. Other local variants of ''laab'' also feature in the cuisines of the [[Tai peoples]] of [[Shan State]], Burma, and [[Yunnan Province]], China.<ref>{{cite web|url=http://www.cooking.in.th/thai-recipes/laab-mu-tai-koen-people-style/|title=Laab Mu - Tai Koen People Style|publisher=Cooking.in.th|access-date=21 January 2015|url-status=dead|archive-url=https://web.archive.org/web/20141006142611/http://www.cooking.in.th/thai-recipes/laab-mu-tai-koen-people-style/|archive-date=6 October 2014}}</ref>
'''''Laab / Larb''''' ({{lang-lo|ລາບ}}; {{lang-th|ลาบ}}, {{RTGS|''lap''}}, {{IPA-th|lâːp|pron}}, also spelled '''''{{transliteration|lo|laap}}''''', '''''{{transliteration|lo|larp}}''''', or '''''{{transliteration|lo|lahb}}''''') is a type of [[Lao people|Lao]] meat salad<ref>{{cite book|url=https://books.google.com/books?id=VKbYYXO4Id4C&q=larb+laos&pg=PA125|title=Green Mangoes and Lemon Grass|isbn=9780794602307|access-date=21 January 2015|last1=Hutton|first1=Wendy|year=2007}}</ref><ref>{{cite book|url=https://archive.org/details/isbn_9781741792331|url-access=registration|page=[https://archive.org/details/isbn_9781741792331/page/82 82]|quote=laap laos.|title=Southeast Asia on a Shoestring|year=2010|via=[[Internet Archive]]|publisher=Lonely Planet Publications|isbn=9781741792331 |access-date=21 January 2015}}</ref><ref>{{cite book|url=https://books.google.com/books?id=6KZN7xPj1McC&q=laap+laos&pg=PT461|title=How to Cook Meat|isbn=9780061913730|access-date=21 January 2015|last1=Schlesinger|first1=Christopher|last2=Willoughby|first2=John|date=June 2009}}</ref> that is the [[national dish]] of [[Laos]],<ref>{{cite web |publication-date=26 June 2019 |title=Southeast Asian Cuisine: What to Eat in Southeast Asia and Where to Find It |url=https://www.tripsavvy.com/southeast-asian-cuisine-1458385 |website=tripsavvy |access-date=18 January 2023}}</ref><ref name="Kraig2013">{{cite book|editor=Bruce Kraig|others=Colleen Taylor Sen|title=Street Food around the World: An Encyclopedia of Food and Culture|url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA311|accessdate=21 June 2021|date=9 September 2013|publisher=ABC-CLIO|isbn=978-1-59884-955-4|pages=311–}}</ref><ref name="Minahan2010">{{cite book|last=Minahan|first=James|title=The Complete Guide to National Symbols and Emblems|url=https://books.google.com/books?id=qM5XAAAAYAAJ|accessdate=21 June 2021|year=2010|publisher=Greenwood Press|isbn=978-0-313-34500-5}}</ref><ref name="Webb Roten 2009 p. 94">{{cite book | last1=Webb | first1=L.S. | last2=Roten | first2=L.G. | title=The Multicultural Cookbook for Students | publisher=ABC-CLIO | series=EBL-Schweitzer | year=2009 | isbn=978-0-313-37559-0 | url=https://books.google.com/books?id=fgWrCQAAQBAJ&pg=PA94 | access-date=June 26, 2016 | page=94}}</ref> along with [[green papaya salad]]<ref>{{cite web |publication-date=22 October 2021 |title=10 National Dishes from Southeast Asia |url=https://gobackpacking.com/national-dishes-from-southeast-asia/ |website=Go Backpacking |date=24 October 2011 |access-date=18 January 2023}}</ref><ref>{{Cite news|title=Papaya salad with shrimp, Laos|last1=Schulz|first1=Daniela |last2=Drescher |first2=Stephanie |work=Deutsche Welle|date=24 May 2017|url=https://www.dw.com/en/papaya-salad-with-shrimp-laos/a-37837972|access-date=2021-06-21}}</ref> and [[Sticky Rice|sticky rice]].<ref>{{Cite journal|title=A Taste of Sticky Rice, Laos' National Dish|last=Ives |first=Mike|url=https://www.smithsonianmag.com/travel/a-taste-of-sticky-rice-laos-national-dish-136291/|date=1 February 2011|access-date=2021-06-21|journal=Smithsonian Magazine|language=en}}</ref> Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded.<ref name=":0">{{Cite book |last=Sing (Phia) |url=https://books.google.com/books?id=T9uFQgAACAAJ |title=Traditional Recipes of Laos: Being the Manuscript Recipe Books of the Late Phia Sing, from the Royal Palace at Luang Prabang, Reproduced in Facsimile and Furnished with an English Translation |date=1981 |publisher=Prospect Books |isbn=978-0-907325-02-4 |pages=15 |language=en}}</ref> It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from [[wiktionary:लाभ#Sanskrit|लाभ]] in Sanskrit.<ref>{{Cite web |date=2006-10-12 |title=Tamnak Lao Serves Authentic Luang Prabang Dishes in the Capital City of Vientiane |url=https://lao.voanews.com/a/a-52-2006-10-18-voa1-90680314/1185123.html |access-date=2023-09-25 |website=ສຽງອາເມຣິກາ - ວີໂອເອ |language=lo}}</ref> Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former [[Lan Xang]] territory, or modern day [[Laos]] and the northeastern and northern areas of Thailand, [[Isan]] and [[Lanna]] where the Lao have extended their influence. Other local variants of ''laab'' also feature in the cuisines of the [[Tai peoples]] of [[Shan State]], Burma, and [[Yunnan Province]], China.<ref>{{cite web|url=http://www.cooking.in.th/thai-recipes/laab-mu-tai-koen-people-style/|title=Laab Mu - Tai Koen People Style|publisher=Cooking.in.th|access-date=21 January 2015|url-status=dead|archive-url=https://web.archive.org/web/20141006142611/http://www.cooking.in.th/thai-recipes/laab-mu-tai-koen-people-style/|archive-date=6 October 2014}}</ref>


==History==
==History==
Commissioned by the Chinese [[Qianlong emperor]] in 1751, the [[Portraits of Periodical Offering#Portraits of Offerings to the Imperial Qing (1759)|Qing Imperial Illustrations of Tributary Peoples]] describes the [[Lao people]] as the following: "The Laowo (Lao) are customarily called Wojia [...] They like to eat raw meat."<ref>{{Cite book |last1=Hostetler |first1=Laura |last2=Wu |first2=Xuemei |title=Qing Imperial Illustrations of Tributary Peoples (Huang Qing Zhigong Tu): A Cultural Cartography of Empire |url=https://archive.org/details/qing-illustrations-tributary-peoples/page/52/mode/2up |date= 2022|publisher= BRILL |isbn=978-90-04-50365-6}}</ref>


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[[Étienne Aymonier|Étienne François Aymonier]], who visited Laos in 1883, described laab as a favorite dish of Lao people – a mixture of chopped onions or scallions, lemongrass leaves, fermented fish and chili mixed with fresh and boiled fish. The dish was eaten with steam-cooked sticky rice.<ref>{{cite book |last=Aymonier |first=Etienne |year=1895 |title= Voyage dans le Laos, Volume 1 Annales du Musée Guimet: Bibliothèque d'études Voyage dans le Laos, Etienne Aymonier. E. Leroux
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The dish dates back to the old kingdom of Lanna(1292-1775), a local delicacy popular to aristocrats in the area. The name derived from the full word of "จิ๊นลาบ", the word "จิ๊น" means animal meat while "ลาบ" means to cut into smaller pieces or mince in [[Northern Thai language|Lanna script]] ('''[[Tai Tham script|Tai Tham]];''' modern days Northern Thai dialect).<ref name=":1">{{Cite news |last=HugTuaMueang Club, Center for the Promotion of Art Culture and Creative Lanna |first=Chiang Mai University |date=23/11/22 |title=ที่มา “จิ๊นลาบ” อาหารชั้นสูงคนล้านนากว่า 300 ปี พร้อมวิธีทำ |work=[[Matichon Weekly]] |url=https://www.matichonweekly.com/column/article_410643 |access-date=8/5/23}}</ref>
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|url=https://play.google.com/books/reader?id=DpRDAAAAYAAJ&pg=GBS.PP18&hl=en|page=166|publisher=E. Leroux }}</ref> Another French visitor, Doctor Estrade, who arrived in 1893, described larb as a Lao main dish made with boiled fish, chili and ground roasted sticky rice.<ref>{{cite book |last=Estrade |first=Docteur |year=1895 |title=Manuel de conversation, franco-laotiens: prononciation en français avec signes conventionnel, transcription de tous les termes en caractères laotiens., deuxieme edition |series=Dictionnaire et guide franco-laotien |url=https://hdl.handle.net/2027/hvd.32044088603329 |pages=25–26|hdl=2027/hvd.32044088603329 }}</ref>


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Depending on the method of preparation, it may be known by different names, including ''nam tok, goi/saa, yum/sua,'' and can be made with beef, buffalo, chicken, duck, fish, pork, shrimp, game meat, mushroom or even algae. Laab can be served [[Raw food|raw]], which is known as ''laab diip'' (raw) or ''aharn suer'' (tiger food), or cooked, and usually served with a soup made with the bones of the meat being used.<ref>{{Cite web |title=Lucky Laab: A Brief History of Lao's Beloved Dish |url=https://laofood.org/blog/lucky-laab-a-brief-history-of-laos-beloved-dish |access-date=2022-10-24 |website=The Lao Food Foundation |language=en-US}}</ref>
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Lanna people often eat laab during celebrations such as the new year or [[Songkran]], influenced by the Thai word "ลาภ" (derived from [[Pali]]) [[homophone]]: meaning luck received without expectations or profit.<ref>{{Cite web |last=TH-Wiktionary.org |date=28/3/22 |title=ลาภ |url=https://th.wiktionary.org/wiki/%E0%B8%A5%E0%B8%B2%E0%B8%A0 |access-date=8/5/23}}</ref>


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Historically, laab dishes were more common amongst the aristocracy and traditional recipes for laab served to Laotian royalty are in a collection of handwritten recipes from [[Phia Sing]] (1898–1967), royal chef and master of ceremonies.<ref>{{Cite book |author=Sing, Phia |url=http://worldcat.org/oclc/1342532853 |title=Traditional recipes of Laos : being the manuscript recipe books of the late Phia Sing, from the Royal Palace at Luang Prabang, reproduced in facsimile and furnished with an English translation |date=2000 |publisher=Prospect Books |isbn=0-907325-60-2 |oclc=1342532853}}</ref> Laab is considered to be an auspicious and lucky dish because traditionally meat was not readily available, and most Laotians would normally eat laab at special occasions, such as wedding, New Year celebrations and festivals. Many Laotians will bless their family and guests with a meal consisting of laab for luck and good fortune. During the New Year celebration, many Lao families believe that eating laab on day one of the three-day celebration will bring good fortune for the rest of the year.<ref>{{Cite web |title=Lucky Laab: A Brief History of Lao's Beloved Dish |url=https://laofood.org/blog/lucky-laab-a-brief-history-of-laos-beloved-dish |access-date=2022-10-24 |website=The Lao Food Foundation |language=en-US}}</ref>
⚫
[[Étienne Aymonier|Étienne François Aymonier]], who visited Laos in 1883, described laab as a favorite dish of Lao people - a mixture of chopped onions or scallions, lemongrass leaves, fermented fish and chili mixed with fresh and boiled fish. The dish was eaten with steam-cooked sticky rice.<ref>{{cite book |last=Aymonier |first=Etienne |year=1895 |title= Voyage dans le Laos, Volume 1 Annales du Musée Guimet: Bibliothèque d'études Voyage dans le Laos, Etienne Aymonier. E. Leroux
⚫
|url=https://play.google.com/books/reader?id=DpRDAAAAYAAJ&pg=GBS.PP18&hl=en|page=166|publisher=E. Leroux }}</ref> Another French visitor, doctor Estrade, who arrived in 1893, described larb as a Lao main dish made with boiled fish, chili and ground roasted sticky rice.<ref>{{cite book |last=Estrade |first=Docteur |year=1895 |title=Manuel de conversation, franco-laotiens: prononciation en français avec signes conventionnel, transcription de tous les termes en caractères laotiens., deuxieme edition |series=Dictionnaire et guide franco-laotien |url=https://hdl.handle.net/2027/hvd.32044088603329 |pages=25–26|hdl=2027/hvd.32044088603329 }}</ref>


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Prior to the collapse of the monarchy, in Laotian high society, servants were never allowed to prepare the best and most delicate dishes. The women of Laotian high society considered it an honorable task and great opportunity to display their culinary talents to prepare laab for their esteemed guests. Among ordinary Laotians, when preparing laab, housewives would prepare the ingredients in separate containers as a ''[[mise en place]]'', leaving the final honor of mixing all the ingredients in a large bowl to the head of the household. As tradition goes, the head of the family would start with malaxating the mincemeat – softening and incorporating it with a cupful of stock from the soup, then adding the toasted ground rice, pepper powder, garlic, salt, [[padaek]] sauce and finally chopped aromatics before serving.<ref>{{cite book |last=Berval |first=Rene de|year=1959| title= Kingdom of Laos: The Land of the Million White Elephants and of the White Parasol | url=http://www.renincorp.org/bookshelf/kingdom-of-laos_berval.pdf |pages=221–234}}</ref>
⚫
Depending on the method of preparation, it may be known by different names, including ''nam tok, goi/saa, yum/sua,'' and can be made with beef, buffalo, chicken, duck, fish, pork, shrimp, game meat, mushroom or even algae. Laab can be served [[Raw food|raw]], which is known as ''laab diip'' (raw) or ''aharn suer'' (tiger food), or cooked, and usually served with a soup made with the bones of the meat being used.<ref>{{Cite web |title=Lucky Laab: A Brief History of Lao’s Beloved Dish |url=https://laofood.org/blog/lucky-laab-a-brief-history-of-laos-beloved-dish |access-date=2022-10-24 |website=The Lao Food Foundation |language=en-US}}</ref>


Laab has a meaning in the [[Lan Na]] dialect (1292–1775), the neighboring kingdom of [[Lan Xang]] (1353–1707, present day Laos). The name derived from the full word of "จิ๊นลาบ", the word "จิ๊น" translates to animal meat while "ลาบ" means to chop into smaller pieces or mince in [[Northern Thai language|Lanna script]] (closely linked to [[Tai Tham script|Tai Tham]]).<ref name=":13" />
⚫
Historically, laab dishes were more common to aristocrats and traditional recipes for laab served to Laotian royalty are in a collection of handwritten recipes from [[Phia Sing]] (1898-1967), royal chef and master of ceremonies.<ref>{{Cite book |author=Sing, Phia |url=http://worldcat.org/oclc/1342532853 |title=Traditional recipes of Laos : being the manuscript recipe books of the late Phia Sing, from the Royal Palace at Luang Prabang, reproduced in facsimile and furnished with an English translation |date=2000 |publisher=Prospect Books |isbn=0-907325-60-2 |oclc=1342532853}}</ref> Laab is considered to be an auspicious and lucky dish because traditionally meat was not readily available, and most Laotians would normally eat laab at special occasions, such as wedding, New Year celebrations and festivals. Many Laotians will bless their family and guests with a meal consisting of laab for luck and good fortune. During the New Year celebration, many Lao families believe that eating laab on day one of the three-day celebration will bring good fortune for the rest of the year.<ref>{{Cite web |title=Lucky Laab: A Brief History of Lao’s Beloved Dish |url=https://laofood.org/blog/lucky-laab-a-brief-history-of-laos-beloved-dish |access-date=2022-10-24 |website=The Lao Food Foundation |language=en-US}}</ref>

⚫
Prior to the collapse of the monarchy, in Laotian high society, servants were never allowed to prepare the best and most delicate dishes. The women of Laotian high society considered it an honorable task and great opportunity to display their culinary talents to prepare laab for their esteemed guests. Among ordinary Laotians, when preparing laab, housewives would prepare the ingredients in separate containers as a ''[[mise en place]]'', leaving the final honor of mixing all the ingredients in a large bowl to the head of the household. As tradition goes, the head of the family would start with malaxating the mincemeat - softening and incorporating it with a cupful of stock from the soup, then adding the toasted ground rice, pepper powder, garlic, salt, [[padaek]] sauce and finally chopped aromatics before serving.<ref>{{cite book |last=Berval |first=Rene de|year=1959| title= Kingdom of Laos: The Land of the Million White Elephants and of the White Parasol | url=http://www.renincorp.org/bookshelf/kingdom-of-laos_berval.pdf |pages=221–234}}</ref>


==Types==
==Types==


[[File:Lao meat Larb.jpg|thumb|Lao bile laab (laab Pia in Lao) made with cooked meat, tripes, and bile]]
[[File:Lao meat Larb.jpg|thumb|Lao bile laab (laab Pia in Lao) made with cooked meat, tripes, and bile]]
[[File:Lao beef nam tok (Lao ping sin nam tok).jpg|thumb|Ping sin nam tok is a variation of Lao laab dish made with beef steak and sometimes enjoyed as an appetizer with aperitif]]
[[File:Lao beef nam tok (Lao ping sin nam tok).jpg|thumb|Ping sin nam tok is a variation of Lao laab dish made with beef steak and sometimes enjoyed as an appetizer with aperitif.]]
[[File:Lao fish Larb (Goi Paa).jpg|thumb|Lao Goi made with Mekong fish enjoyed with sticky rice and plenty of fresh vegetables]]'''<big>Ancient Lanna style</big>'''
[[File:Lao fish Larb (Goi Paa).jpg|thumb|Lao Goi made with Mekong fish served with sticky rice and plenty of fresh vegetables]]'''
[[File:Lao Sua Gai (Sua Chicken).jpg|thumb| Lao Sua Gai is a variation of laab made with shredded cooked chicken meat.]]
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===Lao style===
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In Laos, depending on how the dish is prepared, it may be known by different names, including ''nam tok, goi/saa, yum/sua.'' Modern ''laab'' is most often made with [[Chicken (food)|chicken]], [[beef]], [[Duck as food|duck]], [[Fish as food|fish]], [[pork]] or [[Edible mushroom|mushrooms]], flavored with [[fish sauce]], [[lime juice]], [[padaek]], roasted ground rice and fresh herbs. The meat can be either [[raw food|raw]] or cooked; it is [[Ground meat|minced]] and mixed with [[chile pepper|chili]], [[Mentha|mint]], roughly ground toasted rice (''khao khoua'') and, optionally, assorted [[vegetable]]s according to personal preference. The dish is served at room temperature and usually with a serving of [[sticky rice]] and raw or fresh vegetables.<ref>{{cite web |date=25 April 2022 |title=Lucky Laab: A Brief History of Lao's Beloved Dish
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|url=https://laofood.org/blog/lucky-laab-a-brief-history-of-laos-beloved-dish/ |website=Lao food foundation |access-date=19 September 2022}}</ref><ref>{{cite book|url=https://archive.org/details/laosinpictures0000doed|url-access=registration|page=[https://archive.org/details/laosinpictures0000doed/page/55 55]|quote=lao larb.|title=Laos in Pictures|year=2007|via=[[Internet Archive]]|publisher=Twenty-First Century Books|isbn=9780822565901 |access-date=21 January 2015}}</ref><ref>{{cite web|url=http://www.nationmultimedia.com/top40/detail/7147|title=Isan Meat Salad (Larb)|publisher=Nationmultimedia.com|access-date=21 January 2015|url-status=dead|archive-url=https://web.archive.org/web/20141030040101/http://www.nationmultimedia.com/top40/detail/7147|archive-date=30 October 2014}}</ref> Traditionally, beef laab will only contain offal, bile, and all of the other ingredients without lime juice.<ref>{{cite web|publication-date=19 April 2016 |title=A Westminster Wing Joint Surprises With Lao and Cambodian Specialties|url=https://www.westword.com/restaurants/a-westminster-wing-joint-surprises-with-lao-and-cambodian-specialties-7819497|website=Westword|access-date=30 August 2023}}</ref> Fish and shrimp laab are also traditionally absent lime juice but incorporate minced galangal. Compared to other laab, fish and shrimp laab does required an extra step. The deboned fish filet, or shrimp is minced, then pounded in a mortar and pestle until it turns to a gluey paste.  Padaek juice is carefully added to the mixture, and stirred to a desired consistency, before finishing off with the finely chopped galangal and other aromatic herbs.<ref>{{cite book |last=Berval |first=Rene de|year=1959| title= Kingdom of Laos: The Land of the Million White Elephants and of the White Parasol | url=http://www.renincorp.org/bookshelf/kingdom-of-laos_berval.pdf |pages=221–234}}</ref><ref>{{Cite book |author=Sing, Phia |url=http://worldcat.org/oclc/1342532853 |title=Traditional recipes of Laos : being the manuscript recipe books of the late Phia Sing, from the Royal Palace at Luang Prabang, reproduced in facsimile and furnished with an English translation |date=2000 |publisher=Prospect Books |isbn=0-907325-60-2 |pages=101 |oclc=1342532853}}</ref>


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{{Main article|Nam tok (food)}}
The ancient Lanna's recipe for laab consists of minced pork, raw blood, boiled intestines and seasons with chili herbs paste . The paste uses several kinds of spices and herbs to tone down the strong smell of raw blood. Chilis, galangals, shallots, [[long pepper]], yellow nightshade are flamed along with [[Shrimp paste|Kapi]] then pounded into paste. Coriander seeds, black peppers, makvan (Zanthoxylum limonella), [[Wurfbainia villosa|raew]], cumin, nutmeg, bay leaves are some of examples.<ref name=":1" />
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* '''Nam tok''': ''Nam tok'' ({{lang-lo|ນ້ຳຕົກ}}, {{lang-th|น้ำตก}}) is a Lao and Thai word meaning '[[wikt:waterfall|waterfall]]'. The name is derived either from the dripping of the meat juices during the grilling or from the juices running out of the [[medium rare]] beef as it is sliced. It refers to a popular Lao meat dish in both Laos and [[Isan]], where it is commonly known as ''ping sin nam tok'' (Laos) or ''nuea yang nam tok'' (Thailand). This dish can be regarded as a variation on the standard ''laab'', and is made from barbecued pork or beef, usually the neck, which is sliced in bite-size pieces. The meat is then brought to a boil with some stock to create sauce. The heat is turned off, and then sliced shallots, ground roasted rice, chili powder, lime juice, and fish sauce are added, along with shredded coriander leaves, spring onions and mint leaves.<ref>{{cite web|publication-date=26 May 2010|title=Learn how to make Larb and Nam Tok, Laos' National Dishes|url=https://www.exotravel.com/blog/en/larb-nam-tok-laos|website=Exotravel.com|access-date=20 September 2023}}</ref><ref>{{cite web|publication-date=21 February 2021|title=Larb vs Nam Tok - What's the difference between these Thai & Lao dishes?|url=https://cookingwithlane.com/difference-between-larb-vs-nam-tok/|website=cookingwithlane.com|access-date=20 September 2023}}</ref>
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* '''Goi/Saa''': ''Goi'' ({{lang-lo|ກ້ອຍ}}), ''Saa'' ({{lang-lo|ສ້າ}}) is a laab-like dish with the meat sliced thinly, rather than minced. In [[Luang Prabang]] and northern Laos this method of preparation is referred to as ''saa'', whereas in [[Vientiane]] and southern Laos it is known as ''goi''. Raw ''goi'' or ''saa'' made with the freshest and highest quality fish is served to the most honored guests because it is the most delicate and complicated dish to prepare. A properly made ''goi'' or ''saa'' requires great knife skills and talent. The raw fish is filleted, deboned and sliced. The fish is then left to soak in a marinade consisting of saltwater brine and lime juice for 2 up to a maximum of 15 minutes depending on preference. This denaturing of the proteins "cooks" the fish much like the Latin American dish ceviche. Once marinated, the meat is squeezed until dry to remove the excess liquid. The left-over marinade from the fish is then combined with [[padaek]] and brought to a boil before being left to cool to form a sauce. When everything is ready, the fish is mixed with the sauce, roasted rice powder, pepper flakes, and finely chopped aromatic herbs, such as fennel, galangal, lemongrass, Laotian parsley, shallot, green onions, and mint. The mixture can further be seasoned with more salt or lime to taste. The final dish is a pale pink fish salad with green aromatics and always served with the soup stock of the fish bone, fresh vegetables and sticky rice.<ref>{{cite book |last=Berval |first=Rene de|year=1959| title= Kingdom of Laos: The Land of the Million White Elephants and of the White Parasol | url=http://www.renincorp.org/bookshelf/kingdom-of-laos_berval.pdf |pages=221–234}}</ref> A similar dish exists in Vietnam known as'' bo tai chanh.''
* '''Niao/Niaow''': Another style, similar to method of making fish and shrimp laab, is a beef or water buffalo version called ''laab niaow'' (sticky laab), where a piece of raw lean meat is minced and then pounded together with fresh galangal, grilled garlic, shallots, dried chilli pepper, padaek liquid and beef broth into a thick paste or mixture. Finally, cooked and sliced liver, heart, spleen, rice powder (khao khoua), fried aromatics (chopped garlic, green onions, lemongrass), and fresh aromatics (chopped green onions and coriander) are stirred into the mixture and topped off as garnish before serving.<ref>{{Cite book |last=Sing (Phia) |url=https://books.google.com/books?id=T9uFQgAACAAJ |title=Traditional Recipes of Laos: Being the Manuscript Recipe Books of the Late Phia Sing, from the Royal Palace at Luang Prabang, Reproduced in Facsimile and Furnished with an English Translation |date=1981 |publisher=Prospect Books |isbn=978-0-907325-02-4 |pages=231 |language=en}}</ref>
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* '''Yum/Sua''': Another style more ancient, which was popular amongst the aristocrats and served to Lao royalty is ''yum ga''i ''tom (boiled chicken)'' or ''sua gai (chicken)''. The recipes for the royal ''yum gai tom'' is found in Phia Sing's writing. ''Yum gai tom'' or ''sua gai'' is prepared by boiling a whole chicken with lemongrass, ginger, and kefir lime leaves. Once the chicken is cooked, the meat is removed from the carcass and chopped or shredded. Added to this are chopped cucumbers and tomatoes (optional), chili peppers, half-roasted shallots and garlic, and toasted rice powder. Broth is added to moisten, along with lime juice, and fish sauce. Pepper and salt are added to taste. It is finished with spring onions on top and coriander to garnish.<ref>{{Cite book |last=Sing |first=Phia |title=Traditional recipes of Laos |publisher=Prospect Books |year=2013 |isbn=978-1-903018-95-8 |pages=289}}</ref>


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===Tai Nyuan/Lan Na style===
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[[File:Phrik lap Chiang Rai.jpg|thumb|''Phrik lap'' is the mix of dried spices used in northern Thai laab.]]


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Laab in the old kingdom of [[Lan Na|Lanna]] (1292–1775), is a local delicacy popular to aristocrats in the area. The name derived from the full word of "จิ๊นลาบ", the word "จิ๊น" means animal meat while "ลาบ" means to chop into smaller pieces or mince in [[Northern Thai language|Lanna script]] (closely linked to [[Tai Tham script|Tai Tham]]).<ref name=":1">{{Cite news |last=HugTuaMueang Club, Center for the Promotion of Art Culture and Creative Lanna |first=Chiang Mai University |date=2022-11-23 |title=ที่มา "จิ๊นลาบ" อาหารชั้นสูงคนล้านนากว่า 300 ปี พร้อมวิธีทำ |work=[[Matichon Weekly]] |url=https://www.matichonweekly.com/column/article_410643 |access-date=2023-05-08}}</ref>


Laab was enjoyed in both raw or cooked forms depends on the likings. The cooked laab is mostly roasted and, therefore, called "ลาบคั่ว" (roasted laab)''.''


The raw laab are known as "ลาบเลือด" (blood laab), popularly eaten alongside alcohol. In the ancient times, it is made solely by men and women were banned from the process due to the notion that women could contaminate the dish with menstruated blood.<ref name=":13">{{Cite news |last=HugTuaMueang Club, Center for the Promotion of Art Culture and Creative Lanna |first=Chiang Mai University |date=2022-11-23 |title=ที่มา "จิ๊นลาบ" อาหารชั้นสูงคนล้านนากว่า 300 ปี พร้อมวิธีทำ |work=[[Matichon Weekly]] |url=https://www.matichonweekly.com/column/article_410643 |access-date=2023-05-08}}</ref>
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===Lao style===
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In Laos, depending on how the dish is prepared, it may be known by different names, including ''nam tok, goi/saa, yum/sua.'' Modern ''laab'' is most often made with [[Chicken (food)|chicken]], [[beef]], [[duck]], [[fish]], [[pork]] or [[Edible mushroom|mushrooms]], flavored with [[fish sauce]], [[lime juice]], [[padaek]], roasted ground rice and fresh herbs. The meat can be either [[raw food|raw]] or cooked; it is [[Ground meat|minced]] and mixed with [[chile pepper|chili]], [[Mentha|mint]], roughly ground toasted rice (''khao khoua'') and, optionally, assorted [[vegetable]]s according to personal preference. The dish is served at room temperature and usually with a serving of [[sticky rice]] and raw or fresh vegetables.<ref>{{cite web |date=25 April 2022 |title=Lucky Laab: A Brief History of Lao's Beloved Dish
|url=https://laofood.org/blog/lucky-laab-a-brief-history-of-laos-beloved-dish/ |website=Lao food foundation |access-date=19 September 2022}}</ref>
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<ref>{{cite book|url=https://archive.org/details/laosinpictures0000doed|url-access=registration|page=[https://archive.org/details/laosinpictures0000doed/page/55 55]|quote=lao larb.|title=Laos in Pictures|year=2007|via=[[Internet Archive]]|publisher=Twenty-First Century Books|isbn=9780822565901 |access-date=21 January 2015}}</ref><ref>{{cite web|url=http://www.nationmultimedia.com/top40/detail/7147|title=Isan Meat Salad (Larb)|publisher=Nationmultimedia.com|access-date=21 January 2015|url-status=dead|archive-url=https://web.archive.org/web/20141030040101/http://www.nationmultimedia.com/top40/detail/7147|archive-date=30 October 2014}}</ref> Traditionally, beef laab will only contain offal, bile, and all of the other ingredients without lime juice. Fish and shrimp laab are also traditionally absent lime juice but incorporate minced galangal. Compared to other laab, fish and shrimp laab does required an extra step. The deboned fish filet, or shrimp is minced, then pounded in a mortar and pestle until it turns to a gluey paste.  Padaek juice is carefully add to the mixture, and stirred to a desired consistency, before finishing off with the finely chopped galangal and other aromatic herbs.<ref>{{cite book |last=Berval |first=Rene de|year=1959| title= Kingdom of Laos: The Land of the Million White Elephants and of the White Parasol | url=http://www.renincorp.org/bookshelf/kingdom-of-laos_berval.pdf |pages=221–234}}</ref><ref>{{Cite book |author=Sing, Phia |url=http://worldcat.org/oclc/1342532853 |title=Traditional recipes of Laos : being the manuscript recipe books of the late Phia Sing, from the Royal Palace at Luang Prabang, reproduced in facsimile and furnished with an English translation |date=2000 |publisher=Prospect Books |isbn=0-907325-60-2 |pages=101 |oclc=1342532853}}</ref>


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Lanna people often eat laab during auspicious celebrations such as the new year or [[Songkran]], housewarming, weddings, ordination, and other Buddhist festivities. It is influenced by the Thai word "ลาภ" (derived from [[Pali]]) [[homophone]]: meaning unexpected luck or fortune.<ref>{{Cite web |last=TH-Wiktionary.org |date=2022-03-28 |title=ลาภ |url=https://th.wiktionary.org/wiki/%E0%B8%A5%E0%B8%B2%E0%B8%A0 |access-date=2023-05-08}}</ref>
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{{Main article|Nam tok (food)}}
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* '''Nam tok''': ''Nam tok'' ({{lang-lo|ນ້ຳຕົກ}}, {{lang-th|น้ำตก}}) is a Lao and Thai word meaning '[[wikt:waterfall|waterfall]]'. The name is derived either from the dripping of the meat juices during the grilling or from the juices running out of the [[medium rare]] beef as it is sliced. It refers to a popular Lao meat dish in both Laos and [[Isan]], where it is commonly known as ''ping sin nam tok'' (Laos) or ''nuea yang nam tok'' (Thailand). This dish can be regarded as a variation on the standard ''laab'', and is made from barbecued pork or beef, usually the neck, which is sliced in bite-size pieces. The meat is then brought to a boil with some stock to create sauce. The heat is turned off, and then sliced shallots, ground roasted rice, chili powder, lime juice, and fish sauce are added, along with shredded coriander leaves, spring onions and mint leaves.<ref>{{cite web |author=Hanuman |title=Laap (ลาบ), Saa (ส้า), Luu (หลู้), gaawy (ก้อย), Nam Dtohk (น้ำตก)—an Ethno Culinary Journey |url=http://www.thaifoodmaster.com/origin/northern_thai/4019 |access-date=22 January 2015 |website=Thaifoodmaster}}</ref>
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* '''Goi/Saa''': ''Goi'' ({{lang-lo|ກ້ອຍ}}), ''Saa ({{lang-lo|ສ້າ}})'' is a laab-like dish with the meat sliced thinly, rather than minced.''<ref name=":0">{{cite web |title=Laap (ลาบ), Saa (ส้า), Luu (หลู้), gaawy (ก้อย), Nam Dtohk (น้ำตก)—an Ethno Culinary Journey |url=http://www.thaifoodmaster.com/origin/northern_thai/4019 |access-date=22 January 2015 |website=Thaifoodmaster}}</ref> ''In [[Luang Prabang]] and northern Laos this method of preparation is referred to as ''saa'', whereas in [[Vientiane]] and southern Laos it is known as ''goi''. Raw ''goi'' or ''saa'' made with the freshest and highest quality fish is served to the most honored guests because it is the most delicate and complicated dish to prepare. A properly made ''goi'' or ''saa'' requires great knife skills and talent. The raw fish is filleted, deboned and sliced. The fish is then left to soak in a marinade consisting of saltwater brine and lime juice for 2 up to a maximum of 15 minutes depending on preference. This denaturing of the proteins “cooks” the fish much like the Latin American dish ceviche. Once marinated, the meat is squeezed until dry to remove the excess liquid. The left-over marinade from the fish is then combined with [[padaek]] and brought to a boil before being left to cool to form a sauce. When everything is ready, the fish is mixed with the sauce, roasted rice powder, pepper flakes, and finely chopped aromatic herbs, such as fennel, galangal, lemongrass, Laotian parsley, shallot, green onions, and mint. The mixture can further be seasoned with more salt or lime to taste. The final dish is a pale pink fish salad with green aromatics and always served with the soup stock of the fish bone, fresh vegetables and sticky rice.<ref>{{cite book |last=Berval |first=Rene de|year=1959| title= Kingdom of Laos: The Land of the Million White Elephants and of the White Parasol | url=http://www.renincorp.org/bookshelf/kingdom-of-laos_berval.pdf |pages=221–234}}</ref> A similar dish exists in Vietnam known as'' bo tai chanh.''
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* '''Yum/Sua''': Another style more ancient, which was popular amongst the aristocrats and served to Lao royalty is ''yum ga''i ''tom (boiled chicken)'' or ''sua gai (chicken)''. The recipes for the royal ''yum gai tom'' is found in Phia Sing’s writing. ''Yum gai tom'' or ''sua gai'' is prepared by boiling a whole chicken with lemongrass, ginger, and kefir lime leaves. Once the chicken is cooked, the meat is removed from the carcass and chopped or shredded. Added to this are chopped cucumbers and tomatoes (optional), chili peppers, half-roasted shallots and garlic, and toasted rice powder. Broth is added to moisten, along with lime juice, and fish sauce. Pepper and salt are added to taste. It is finished with spring onions on top and coriander to garnish.<ref>{{Cite book |last=Sing |first=Phia |title=Traditional recipes of Laos |publisher=Prospect Books |year=2013 |isbn=978-1-903018-95-8 |pages=289}}</ref>

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===Tai Nyuan/Lan Na style===
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[[File:Phrik lap Chiang Rai.jpg|thumb|upright|''Phrik lap'' is the mix of dried spices used in northern Thai laab.]]


The ''laab'' from [[northern Thailand]] where the Lao have migrated, ''laab Lan Na'', is different from the internationally more well-known Lao style ''laab''. The northern Thai ''laab'' of the Tai Nyuan/Khon Muang ([[northern Thai people]])<ref>{{cite web|url=http://www.lonelyplanet.com/laos/history|title=History of Laos - Lonely Planet Travel Information|publisher=Lonelyplanet.com|access-date=21 January 2015}}</ref> does not contain fish sauce and is not sour, as neither lime juice nor any other souring agent is used. Instead, the northern Thai version uses a mix of dried spices as flavoring and seasoning which includes ingredients such as [[cumin]], [[cloves]], [[long pepper]], [[star anise]], [[Zanthoxylum|prickly ash seeds]] and [[cinnamon]] amongst others, derived from the location of northern Thailand's [[Lan Na]] Kingdom on one of the spice routes to China,<ref>{{cite web|url=https://soundcloud.com/kcrws-good-food/07_gf_071313_andy-ricker-mp3|title=Andy Ricker of Pok Pok Explains Thai Laab|work=SoundCloud|access-date=21 January 2015}}</ref> in addition to ground dried chillies, and, in the case of ''laab'' made with pork or chicken, the blood of the animal. The dish can be eaten raw (''laab dip''), but also after it has been stir-fried for a short time (''laab suk''). If blood is omitted from the preparation of the stir-fried version, the dish is called ''laab khua'' ({{lang-th|ลาบคั่ว}}). There is also a kind of ''laab'' called ''laab luat'' ({{lang-lo|ລາບເລືອດ}}) or ''lu'' ({{lang-th|หลู้}}). 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. ''Laab'' and its other variations are served with an assortment of fresh vegetables and herbs, and eaten with [[glutinous rice]].<ref>{{cite web |title=Lanna Food: Phrik lap |url=http://lannainfo.library.cmu.ac.th/en_lannafood/detail_lannafood.php?id_food=182 |website=Northern Thai Information Center |publisher=Chiang Mai University |access-date=10 April 2021}}</ref><ref>{{cite web|url=http://lannainfo.library.cmu.ac.th/en_lannafood/detail_lannafood.php?id_food=184|title=Lanna Food: Lap kai|website=Northern Thai Information Center|publisher=Chiang Mai University|access-date=10 April 2021}}</ref><ref>{{cite news|url=http://www.bangkokpost.com/food/features/292045/wait-to-exhale-but-garlic-is-great|archive-url=https://wayback.archive-it.org/all/20120506011925/http://www.bangkokpost.com/food/features/292045/wait-to-exhale-but-garlic-is-great|url-status=dead|archive-date=May 6, 2012|title=Bangkok Post: The world windows to Thailand|work=Bangkok Post|access-date=21 January 2015}}</ref><ref>{{cite web|url=http://lannainfo.library.cmu.ac.th/en_lannafood/detail_lannafood.php?id_food=177|title=Lanna Food: Lu (mainly blood mixed with some spices)|website=Northern Thai Information Center|publisher=Chiang Mai University|access-date=10 April 2021}}</ref><ref>{{cite web|url=http://lannainfo.library.cmu.ac.th/en_lannafood/detail_lannafood.php?id_food=180|title=Lanna Food: Lap pla|website=Northern Thai Information Center|publisher=Chiang Mai University|access-date=10 April 2021}}</ref> This version of ''laab'' is thought to have originated in the town of [[Phrae]], in northern Thailand.<ref>{{cite web|url=http://www.austinbushphotography.com/blog/laap-country.html|title=Laap country - Austin Bush Photography|publisher=Austinbushphotography.com|access-date=21 January 2015|archive-url=https://web.archive.org/web/20141030203439/http://www.austinbushphotography.com/blog/laap-country.html|archive-date=2014-10-30|url-status=dead}}</ref> This style of ''laab'' can also be found in parts of northern Laos.
The ''laab'' from [[northern Thailand]] where the Lao have migrated, ''laab Lan Na'', is different from the internationally more well-known Lao style ''laab''. The northern Thai ''laab'' of the Tai Nyuan/Khon Muang ([[northern Thai people]])<ref>{{cite web |url=http://www.lonelyplanet.com/laos/history|title=History of Laos - Lonely Planet Travel Information |publisher=Lonelyplanet.com |access-date=21 January 2015}}</ref> does not contain fish sauce and is not sour, as neither lime juice nor any other souring agent is used. Instead, the northern Thai version uses a mix of dried spices as flavoring and seasoning which includes ingredients such as [[cumin]], [[cloves]], [[long pepper]], [[star anise]], [[Zanthoxylum|prickly ash seeds]] and [[cinnamon]] amongst others, derived from the location of northern Thailand's [[Lan Na]] Kingdom on one of the spice routes to China,<ref>{{cite web |title=Andy Ricker of Pok Pok Explains Thai Laab |url=https://soundcloud.com/kcrws-good-food/07_gf_071313_andy-ricker-mp3 |work=SoundCloud |access-date=21 January 2015}}</ref> in addition to ground dried chillies, and, in the case of ''laab'' made with pork or chicken, the blood of the animal. The dish can be eaten raw (''laab dip''), but also after it has been stir-fried for a short time (''laab suk''). If blood is omitted from the preparation of the stir-fried version, the dish is called ''laab khua'' ({{lang-th|ลาบคั่ว}}). There is also a kind of ''laab'' called ''laab luat'' ({{lang-lo|ລາບເລືອດ}}) or ''lu'' ({{lang-th|หลู้}}). 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. ''Laab'' and its other variations are served with an assortment of fresh vegetables and herbs, and eaten with [[glutinous rice]].<ref>{{cite web |title=Lanna Food: Phrik lap |website=Northern Thai Information Center |publisher=Chiang Mai University |url=http://lannainfo.library.cmu.ac.th/en_lannafood/detail_lannafood.php?id_food=182 |access-date=10 April 2021}}</ref><ref>{{cite web|title=Lanna Food: Lap kai|website=Northern Thai Information Center|publisher=Chiang Mai University |url=http://lannainfo.library.cmu.ac.th/en_lannafood/detail_lannafood.php?id_food=184 |access-date=10 April 2021}}</ref><ref>{{cite news |title=The world windows to Thailand |url=http://www.bangkokpost.com/food/features/292045/wait-to-exhale-but-garlic-is-great |access-date=21 January 2015 |url-status=dead |archive-url=https://wayback.archive-it.org/all/20120506011925/http://www.bangkokpost.com/food/features/292045/wait-to-exhale-but-garlic-is-great |archive-date=May 6, 2012 |work=Bangkok Post}}</ref><ref>{{cite web |url=http://lannainfo.library.cmu.ac.th/en_lannafood/detail_lannafood.php?id_food=177|title=Lanna Food: Lu (mainly blood mixed with some spices)|website=Northern Thai Information Center|publisher=Chiang Mai University|access-date=10 April 2021}}</ref><ref>{{cite web |url=http://lannainfo.library.cmu.ac.th/en_lannafood/detail_lannafood.php?id_food=180|title=Lanna Food: Lap pla |website=Northern Thai Information Center|publisher=Chiang Mai University|access-date=10 April 2021}}</ref> This version of ''laab'' is thought to have originated in the town of [[Phrae]], in northern Thailand.<ref>{{cite web |title=Laap country |website=Austin Bush Photography |url=http://www.austinbushphotography.com/blog/laap-country.html |access-date=21 January 2015 |archive-url=https://web.archive.org/web/20141030203439/http://www.austinbushphotography.com/blog/laap-country.html|archive-date=2014-10-30|url-status=dead}}</ref> This style of ''laab'' can also be found in parts of northern Laos.


==Health risks of consuming raw==
==Health risks of consuming raw==
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The consumption of raw ''laab'' and ''lu'' made with raw pork has led to several cases of human ''[[Streptococcus suis]]'' infections in Thailand, some of them with a deadly result.<ref>{{cite web|url=http://www.b-safe.ch/index.php?id=27&L=1|title=16.12.2010 - Infection by raw meat|website=b-safe|access-date=21 January 2015}}</ref>
The consumption of raw ''laab'' and ''lu'' made with raw pork has led to several cases of human ''[[Streptococcus suis]]'' infections in Thailand, some of them with a deadly result.<ref>{{cite web|url=http://www.b-safe.ch/index.php?id=27&L=1|title=16.12.2010 - Infection by raw meat|website=b-safe|access-date=21 January 2015}}</ref>


The consumption of raw [[freshwater]] fish can lead to an infection by ''[[Opisthorchis viverrini]]'' (Southeast Asian liver fluke), a [[Parasitism|parasitical]] [[flatworm]] that can live for many years inside the human liver. Northern Thailand, where certain fishes are consumed fermented, has the highest recorded rate of medically untreatable [[cholangiocarcinoma]].<ref>https://abcnews.go.com/Health/wireStory/va-study-shows-parasite-vietnam-killing-vets-51308917{{nonspecific|date=November 2018}}{{Dead link|date=August 2019 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
The consumption of raw [[freshwater]] fish can lead to an infection by ''[[Opisthorchis viverrini]]'' (Southeast Asian liver fluke), a [[Parasitism|parasitic]] [[flatworm]] that can live for many years inside the human liver. Northern Thailand, where certain fishes are consumed fermented, has the highest recorded rate of medically untreatable [[cholangiocarcinoma]].<ref>https://abcnews.go.com/Health/wireStory/va-study-shows-parasite-vietnam-killing-vets-51308917{{nonspecific|date=November 2018}}{{Dead link|date=August 2019 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>


==See also==
==See also==
* [[Cuisine of Laos]]
* [[Cuisine of Laos]]
* [[Koi (dish)]]
* [[Koi (dish)]]
* [[Nộm|Gỏi]] - Vietnamese salad
* [[Nộm|Gỏi]] – Vietnamese salad
* [[List of meat dishes]]
* [[List of meat dishes]]
* [[List of salads]]
* [[List of salads]]
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[[Category:Salads]]
[[Category:Salads]]
[[Category:Ground meat]]
[[Category:Ground meat]]
[[Category:Potentially dangerous food]]
[[Category:Raw beef dishes]]
[[Category:Raw beef dishes]]
[[Category:Lao cuisine]]
[[Category:Lao cuisine]]

Latest revision as of 12:59, 18 April 2024

For the literary magazine, see Los Angeles Review of Books.
Laab / Larb
Larb made with cooked beef in Vientiane, Laos
Alternative namesLap, Larp, Lahp, Lahb, Laab
TypeSalad
Place of originLaos
Created byLao
Main ingredientsMeat (chicken, beef, duck, turkey, pork, or fish)
VariationsSeveral across the world
A Lao-style larb ped (with duck) in Chiang Mai
Larb khua mu, a stir-fried northern Thai larb made with pork, in Chiang Mai

Laab / Larb (Lao: ລາບ; Thai: ลาบ, RTGS: lap, pronounced [lâːp], also spelled laap, larp, or lahb) is a type of Lao meat salad[1][2][3] that is the national dish of Laos,[4][5][6][7] along with green papaya salad[8][9] and sticky rice.[10] Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded.[11] It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit.[12] Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.[13]

History[edit]

Commissioned by the Chinese Qianlong emperor in 1751, the Qing Imperial Illustrations of Tributary Peoples describes the Lao people as the following: "The Laowo (Lao) are customarily called Wojia [...] They like to eat raw meat."[14]

Étienne François Aymonier, who visited Laos in 1883, described laab as a favorite dish of Lao people – a mixture of chopped onions or scallions, lemongrass leaves, fermented fish and chili mixed with fresh and boiled fish. The dish was eaten with steam-cooked sticky rice.[15] Another French visitor, Doctor Estrade, who arrived in 1893, described larb as a Lao main dish made with boiled fish, chili and ground roasted sticky rice.[16]

Depending on the method of preparation, it may be known by different names, including nam tok, goi/saa, yum/sua, and can be made with beef, buffalo, chicken, duck, fish, pork, shrimp, game meat, mushroom or even algae. Laab can be served raw, which is known as laab diip (raw) or aharn suer (tiger food), or cooked, and usually served with a soup made with the bones of the meat being used.[17]

Historically, laab dishes were more common amongst the aristocracy and traditional recipes for laab served to Laotian royalty are in a collection of handwritten recipes from Phia Sing (1898–1967), royal chef and master of ceremonies.[18] Laab is considered to be an auspicious and lucky dish because traditionally meat was not readily available, and most Laotians would normally eat laab at special occasions, such as wedding, New Year celebrations and festivals. Many Laotians will bless their family and guests with a meal consisting of laab for luck and good fortune. During the New Year celebration, many Lao families believe that eating laab on day one of the three-day celebration will bring good fortune for the rest of the year.[19]

Prior to the collapse of the monarchy, in Laotian high society, servants were never allowed to prepare the best and most delicate dishes. The women of Laotian high society considered it an honorable task and great opportunity to display their culinary talents to prepare laab for their esteemed guests. Among ordinary Laotians, when preparing laab, housewives would prepare the ingredients in separate containers as a mise en place, leaving the final honor of mixing all the ingredients in a large bowl to the head of the household. As tradition goes, the head of the family would start with malaxating the mincemeat – softening and incorporating it with a cupful of stock from the soup, then adding the toasted ground rice, pepper powder, garlic, salt, padaek sauce and finally chopped aromatics before serving.[20]

Laab has a meaning in the Lan Na dialect (1292–1775), the neighboring kingdom of Lan Xang (1353–1707, present day Laos). The name derived from the full word of "จิ๊นลาบ", the word "จิ๊น" translates to animal meat while "ลาบ" means to chop into smaller pieces or mince in Lanna script (closely linked to Tai Tham).[21]

Types[edit]

Lao bile laab (laab Pia in Lao) made with cooked meat, tripes, and bile
Ping sin nam tok is a variation of Lao laab dish made with beef steak and sometimes enjoyed as an appetizer with aperitif.
Lao Goi made with Mekong fish served with sticky rice and plenty of fresh vegetables

Lao Sua Gai is a variation of laab made with shredded cooked chicken meat.

Lao style[edit]

In Laos, depending on how the dish is prepared, it may be known by different names, including nam tok, goi/saa, yum/sua. Modern laab 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, roughly ground toasted rice (khao khoua) and, optionally, assorted vegetables according to personal preference. The dish is served at room temperature and usually with a serving of sticky rice and raw or fresh vegetables.[22][23][24] Traditionally, beef laab will only contain offal, bile, and all of the other ingredients without lime juice.[25] Fish and shrimp laab are also traditionally absent lime juice but incorporate minced galangal. Compared to other laab, fish and shrimp laab does required an extra step. The deboned fish filet, or shrimp is minced, then pounded in a mortar and pestle until it turns to a gluey paste.  Padaek juice is carefully added to the mixture, and stirred to a desired consistency, before finishing off with the finely chopped galangal and other aromatic herbs.[26][27]

Main article: Nam tok (food)
  • Nam tok: Nam tok (Lao: ນ້ຳຕົກ, Thai: น้ำตก) is a Lao and Thai word meaning 'waterfall'. The name is derived either from the dripping of the meat juices during the grilling or from the juices running out of the medium rare beef as it is sliced. It refers to a popular Lao meat dish in both Laos and Isan, where it is commonly known as ping sin nam tok (Laos) or nuea yang nam tok (Thailand). This dish can be regarded as a variation on the standard laab, and is made from barbecued pork or beef, usually the neck, which is sliced in bite-size pieces. The meat is then brought to a boil with some stock to create sauce. The heat is turned off, and then sliced shallots, ground roasted rice, chili powder, lime juice, and fish sauce are added, along with shredded coriander leaves, spring onions and mint leaves.[28][29]
  • Goi/Saa: Goi (Lao: ກ້ອຍ), Saa (Lao: ສ້າ) is a laab-like dish with the meat sliced thinly, rather than minced. In Luang Prabang and northern Laos this method of preparation is referred to as saa, whereas in Vientiane and southern Laos it is known as goi. Raw goi or saa made with the freshest and highest quality fish is served to the most honored guests because it is the most delicate and complicated dish to prepare. A properly made goi or saa requires great knife skills and talent. The raw fish is filleted, deboned and sliced. The fish is then left to soak in a marinade consisting of saltwater brine and lime juice for 2 up to a maximum of 15 minutes depending on preference. This denaturing of the proteins "cooks" the fish much like the Latin American dish ceviche. Once marinated, the meat is squeezed until dry to remove the excess liquid. The left-over marinade from the fish is then combined with padaek and brought to a boil before being left to cool to form a sauce. When everything is ready, the fish is mixed with the sauce, roasted rice powder, pepper flakes, and finely chopped aromatic herbs, such as fennel, galangal, lemongrass, Laotian parsley, shallot, green onions, and mint. The mixture can further be seasoned with more salt or lime to taste. The final dish is a pale pink fish salad with green aromatics and always served with the soup stock of the fish bone, fresh vegetables and sticky rice.[30] A similar dish exists in Vietnam known as bo tai chanh.
  • Niao/Niaow: Another style, similar to method of making fish and shrimp laab, is a beef or water buffalo version called laab niaow (sticky laab), where a piece of raw lean meat is minced and then pounded together with fresh galangal, grilled garlic, shallots, dried chilli pepper, padaek liquid and beef broth into a thick paste or mixture. Finally, cooked and sliced liver, heart, spleen, rice powder (khao khoua), fried aromatics (chopped garlic, green onions, lemongrass), and fresh aromatics (chopped green onions and coriander) are stirred into the mixture and topped off as garnish before serving.[31]
  • Yum/Sua: Another style more ancient, which was popular amongst the aristocrats and served to Lao royalty is yum gai tom (boiled chicken) or sua gai (chicken). The recipes for the royal yum gai tom is found in Phia Sing's writing. Yum gai tom or sua gai is prepared by boiling a whole chicken with lemongrass, ginger, and kefir lime leaves. Once the chicken is cooked, the meat is removed from the carcass and chopped or shredded. Added to this are chopped cucumbers and tomatoes (optional), chili peppers, half-roasted shallots and garlic, and toasted rice powder. Broth is added to moisten, along with lime juice, and fish sauce. Pepper and salt are added to taste. It is finished with spring onions on top and coriander to garnish.[32]

Tai Nyuan/Lan Na style[edit]

Phrik lap is the mix of dried spices used in northern Thai laab.

Laab in the old kingdom of Lanna (1292–1775), is a local delicacy popular to aristocrats in the area. The name derived from the full word of "จิ๊นลาบ", the word "จิ๊น" means animal meat while "ลาบ" means to chop into smaller pieces or mince in Lanna script (closely linked to Tai Tham).[33]

Laab was enjoyed in both raw or cooked forms depends on the likings. The cooked laab is mostly roasted and, therefore, called "ลาบคั่ว" (roasted laab).

The raw laab are known as "ลาบเลือด" (blood laab), popularly eaten alongside alcohol. In the ancient times, it is made solely by men and women were banned from the process due to the notion that women could contaminate the dish with menstruated blood.[21]

Lanna people often eat laab during auspicious celebrations such as the new year or Songkran, housewarming, weddings, ordination, and other Buddhist festivities. It is influenced by the Thai word "ลาภ" (derived from Pali) homophone: meaning unexpected luck or fortune.[34]

The laab from northern Thailand where the Lao have migrated, laab Lan Na, is different from the internationally more well-known Lao style laab. The northern Thai laab of the Tai Nyuan/Khon Muang (northern Thai people)[35] does not contain fish sauce and is not sour, as neither lime juice nor any other souring agent is used. Instead, the northern Thai version uses a 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, derived from the location of northern Thailand's Lan Na Kingdom on one of the spice routes to China,[36] in addition to ground dried chillies, and, in the case of laab made with pork or chicken, the blood of the animal. The dish can be eaten raw (laab dip), but also after it has been stir-fried for a short time (laab suk). If blood is omitted from the preparation of the stir-fried version, the dish is called laab khua (Thai: ลาบคั่ว). There is also a kind of laab called laab luat (Lao: ລາບເລືອດ) or lu (Thai: หลู้). 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. Laab and its other variations are served with an assortment of fresh vegetables and herbs, and eaten with glutinous rice.[37][38][39][40][41] This version of laab is thought to have originated in the town of Phrae, in northern Thailand.[42] This style of laab can also be found in parts of northern Laos.

Health risks of consuming raw[edit]

Raw beef laab, Chiang Mai

The risks from eating raw meat include contracting trichinosis, caused by an infectious worm, along with fatal bacterial or potentially rabies infection.[43] The consumption of raw laab and lu made with raw pork has led to several cases of human Streptococcus suis infections in Thailand, some of them with a deadly result.[44]

The consumption of raw freshwater fish can lead to an infection by Opisthorchis viverrini (Southeast Asian liver fluke), a parasitic flatworm that can live for many years inside the human liver. Northern Thailand, where certain fishes are consumed fermented, has the highest recorded rate of medically untreatable cholangiocarcinoma.[45]

See also[edit]

References[edit]

  1. ^ Hutton, Wendy (2007). Green Mangoes and Lemon Grass. ISBN 9780794602307. Retrieved 21 January 2015.
  2. ^ Southeast Asia on a Shoestring. Lonely Planet Publications. 2010. p. 82. ISBN 9781741792331. Retrieved 21 January 2015 – via Internet Archive. laap laos.
  3. ^ Schlesinger, Christopher; Willoughby, John (June 2009). How to Cook Meat. ISBN 9780061913730. Retrieved 21 January 2015.
  4. ^ "Southeast Asian Cuisine: What to Eat in Southeast Asia and Where to Find It". tripsavvy. 26 June 2019. Retrieved 18 January 2023.
  5. ^ Bruce Kraig, ed. (9 September 2013). Street Food around the World: An Encyclopedia of Food and Culture. Colleen Taylor Sen. ABC-CLIO. pp. 311–. ISBN 978-1-59884-955-4. Retrieved 21 June 2021.
  6. ^ Minahan, James (2010). The Complete Guide to National Symbols and Emblems. Greenwood Press. ISBN 978-0-313-34500-5. Retrieved 21 June 2021.
  7. ^ Webb, L.S.; Roten, L.G. (2009). The Multicultural Cookbook for Students. EBL-Schweitzer. ABC-CLIO. p. 94. ISBN 978-0-313-37559-0. Retrieved June 26, 2016.
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  10. ^ Ives, Mike (1 February 2011). "A Taste of Sticky Rice, Laos' National Dish". Smithsonian Magazine. Retrieved 2021-06-21.
  11. ^ Sing (Phia) (1981). Traditional Recipes of Laos: Being the Manuscript Recipe Books of the Late Phia Sing, from the Royal Palace at Luang Prabang, Reproduced in Facsimile and Furnished with an English Translation. Prospect Books. p. 15. ISBN 978-0-907325-02-4.
  12. ^ "Tamnak Lao Serves Authentic Luang Prabang Dishes in the Capital City of Vientiane". ສຽງອາເມຣິກາ - ວີໂອເອ (in Lao). 2006-10-12. Retrieved 2023-09-25.
  13. ^ "Laab Mu - Tai Koen People Style". Cooking.in.th. Archived from the original on 6 October 2014. Retrieved 21 January 2015.
  14. ^ Hostetler, Laura; Wu, Xuemei (2022). Qing Imperial Illustrations of Tributary Peoples (Huang Qing Zhigong Tu): A Cultural Cartography of Empire. BRILL. ISBN 978-90-04-50365-6.
  15. ^ Aymonier, Etienne (1895). Voyage dans le Laos, Volume 1 Annales du Musée Guimet: Bibliothèque d'études Voyage dans le Laos, Etienne Aymonier. E. Leroux. E. Leroux. p. 166.
  16. ^ Estrade, Docteur (1895). Manuel de conversation, franco-laotiens: prononciation en français avec signes conventionnel, transcription de tous les termes en caractères laotiens., deuxieme edition. Dictionnaire et guide franco-laotien. pp. 25–26. hdl:2027/hvd.32044088603329.
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  19. ^ "Lucky Laab: A Brief History of Lao's Beloved Dish". The Lao Food Foundation. Retrieved 2022-10-24.
  20. ^ Berval, Rene de (1959). Kingdom of Laos: The Land of the Million White Elephants and of the White Parasol (PDF). pp. 221–234.
  21. ^ a b HugTuaMueang Club, Center for the Promotion of Art Culture and Creative Lanna, Chiang Mai University (2022-11-23). "ที่มา "จิ๊นลาบ" อาหารชั้นสูงคนล้านนากว่า 300 ปี พร้อมวิธีทำ". Matichon Weekly. Retrieved 2023-05-08.
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  31. ^ Sing (Phia) (1981). Traditional Recipes of Laos: Being the Manuscript Recipe Books of the Late Phia Sing, from the Royal Palace at Luang Prabang, Reproduced in Facsimile and Furnished with an English Translation. Prospect Books. p. 231. ISBN 978-0-907325-02-4.
  32. ^ Sing, Phia (2013). Traditional recipes of Laos. Prospect Books. p. 289. ISBN 978-1-903018-95-8.
  33. ^ HugTuaMueang Club, Center for the Promotion of Art Culture and Creative Lanna, Chiang Mai University (2022-11-23). "ที่มา "จิ๊นลาบ" อาหารชั้นสูงคนล้านนากว่า 300 ปี พร้อมวิธีทำ". Matichon Weekly. Retrieved 2023-05-08.
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  43. ^ Winn, Patrick. "This Thai dish is so delicious, it just might kill you". Public Radio International. Retrieved 2018-01-16.
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  45. ^ https://abcnews.go.com/Health/wireStory/va-study-shows-parasite-vietnam-killing-vets-51308917[not specific enough to verify][permanent dead link]

External links[edit]

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