A spicy meat salad popular in Laos and Thailand. Larb is made with minced or ground meat and seasoned with various flavorings including fish sauce, lime juice, chiles, mint and green onion. A variety of meats can be used including beef, chicken, duck, pork and turkey; fish is also an option for larb. The meat and flavorings are typically stir-fried together, then served warm or at room temperature over lettuce, cabbage or an assortment of vegetables. Larb is often served with sticky rice (see also rice) to create a fuller meal. It's also spelled laab, laap, labb or larp.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.