This Laotian meat salad is a powerful explosion of fresh flavors! This traditional Laotian meat salad, aka Laos meat salad or Laotian beef salad celebrates the flavors of garlic, ginger, lemongrass and more. Serve as a lettuce wrap or over rice. Perfect easy dinner recipe, ready in less than 20 minutes! Great for keto, low-carb and meal prep!
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If you are new to the delightful exploration of Laotian cuisine, a great place to start is with this Laotian meat salad recipe!
This Lao meat salad is more traditionally known as “Larb” or “Laap” and embodies the essence of Lao culture – a harmonious blend of bold flavors, aromatic herbs and a zest for life.
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Laos, nestled in the heart of Southeast Asia, is not as well known as its neighboring culinary giants, but its cuisine is nothing short of extraordinary.
The Laotian people have perfected the art of transforming humble ingredients into dishes that are a celebration of freshness, balance, and boldness.
Larb is a shining example of this culinary prowess, capturing the essence of Laos on a plate – simple, yet bold and unique.
Intriguingly complex yet refreshingly simple, Larb is a revelation for those exploring the diverse and rich tapestry of Asian flavors.
This dish mirrors the nation’s warm hospitality and vibrant traditions and is also both comforting and exciting.
Whether you’re a seasoned aficionado of Southeast Asian fare or a newcomer to this exciting culinary frontier, this traditional Laotian meat salad recipe is your passport to culinary adventure.
Get ready to savor the taste of Laos with this easy-to-follow recipe that will become a staple dinner recipe on your table for years to come.
Why this Laotian meat salad recipe is the best!
This Laotian beef salad is a total umami flavor bomb! If you love bold flavors, you will adore the flavors garlic, lemongrass and ginger complimented by rich beef and bright lime juice.
This is a super healthy recipe! Whether you are low calorie, low-carb or keto – this is the perfect dish. Also great for meal prep!
Ready in less than 20 minutes and easy clean-up, you will adore this Laotian beef salad even more!
What is larb?
Lao meat salad, known as “Larb” or “Laap,” is the national dish of Laos, featuring minced or finely chopped meat (usually beef, pork, or chicken) mixed with aromatic herbs like cilantro and mint, along with garlic, ginger, and shallots.
Seasoned with fish sauce, lime juice and sometimes chili peppers for some sweet heat, Larb delivers a harmonious blend of salty, sour and spicy flavors.
A distinctive element is roasted rice powder (Khao Khua), which lends a nutty essence and thickens the mouthfeel of the dish.
Served with lettuce leaves, Larb is often enjoyed in a lettuce wrap style but can be served over rice if you prefer.
Similar variations of Larb are found in neighboring countries, including Thailand.
Laos meat salad ingredients
- Beef: Common cuts for Laotian meat salad include ground beef, sirloin, flank steak, chuck steak, round steak. You can also use chicken or pork if desired. Other cuts of beef you can consider are ribeye, filet mignon, New York strip, T-bone, brisket, short ribs, skirt steak, eye of round, flat iron steak, top sirloin steak, tri-tip, hanger steak.
- Oil: Olive oil, sesame oil, vegetable oil, canola oil, grapeseed oil, peanut oil or any oil of choice.
- Shallot: Can also use sweet onion.
- Lemongrass: You can purchase lemongrass paste online. I recommend buying frozen, pre-sliced at Asian grocery store. This will last a long time and is great in many Asian dishes.
- Garlic: Freshly minced or pressed with a garlic press.
- Ginger: Freshly minced or pressed. Can also use a garlic press.
- Red Chili: Lao or Thai red chilis.
- Fish Sauce: You can purchase fish sauce online, in grocery store in Asian section or in Asian grocery store.
- Roasted Rice Powder: Ground, roastd rice powder, also called khao khua can be purchased online.
- Lime: Fresh lime juice and lime wedges for garnish.
- Cilantro
- Green Onion (Spring Onion)
- Salt
How to make traditional Laotian meat salad
- In a large skillet over medium heat, 2 tablespoons of oil.
- Sauté garlic, ginger, shallot, chili and lemongrass until fragrant, being careful not to burn them.
- Add beef to the skillet and cook until browned and fully cooked.
- Stir in the fish sauce.
- Remove the skillet from heat and transfer the cooked meat mixture to a bowl.
- Add lime juice and roasted rice powder, mix thoroughly.
- Garnish cilantro, green onion and diced chili (optional).
- Add additional lime juice and/or salt to taste as desired.
- Serve in lettuce leaves (lettuce wrap style) or over rice.
Other Cuts of Beef for Laos Meat Salad: Ribeye, Filet Mignon, New York Strip, Sirloin, T-Bone, Flank Steak, Brisket, Chuck Roast, Short Ribs, Skirt Steak, Chuck Steak, Round Steak, Eye of Round, Flat Iron Steak, Top Sirloin Steak, Tri-Tip, Hanger Steak.
What to serve with Larb?
Common side dishes and condiments that complement Larb include sticky rice, fresh lettuce leaves for wrapping, cucumber slices, mint leaves, cilantro (coriander), chilies and extra lime wedges for added fresh lime juice and tanginess.
FAQ and expert tips
Larb comes in various types, primarily distinguished by the protein used. “Larb Moo” features minced pork, “Larb Gai” uses chicken, and “Larb Neua” is made with minced beef. Regional variations may incorporate unique ingredients and flavors.
Larb is traditionally served with fresh lettuce leaves, which are used to wrap the flavorful mixture, creating a delightful contrast in texture. It’s also commonly accompanied by sticky rice and a selection of herbs and vegetables, such as mint and cucumbers.
Larb has deep cultural roots in Lao cuisine and is considered a national dish. Its origins trace back to the Lao and Thai regions, with historical significance in celebrations and gatherings. It reflects the importance of communal dining and the balance of flavors that are integral to Southeast Asian cuisine.
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Laotian Meat Salad
Equipment
Ingredients
- 1 pound ground, minced, chopped or finely sliced beef (ground beef, sirloin, flank steak, chuck steak, round steak). See notes for other cuts of beef. Can also use chicken or pork if preferred.
- 2 tablespoon oil
- 2 tablespoon shallot or sweet onion (minced or pressed)
- 2 tablespoon lemongrass (minced or pressed)
- 1½ tablespoon garlic (minced or pressed)
- 1 tablespoon ginger (minced or pressed)
- 2 Lao red chili (thinly sliced) (Can also use Thai chili)
- 2 tablespoon fish sauce
- 2 tablespoon roasted rice powder (khao khua)
- 1 lime (juiced)
- 1 tablespoon cilantro (chopped)
- ½ tablespoon green onion (sliced)
- ½ teaspoon salt (to taste)
- ½ Lao red chili (sliced) (garnish)
- 1 lime (sliced for garnish and additional juice as desired)
Instructions
- In a large skillet over medium heat, 2 tablespoons of oil.
- Sauté garlic, ginger, shallot, chili and lemongrass until fragrant, being careful not to burn them.
- Add beef to the skillet and cook until browned and fully cooked.
- Stir in the fish sauce.
- Remove the skillet from heat and transfer the cooked meat mixture to a bowl.
- Add lime juice and roasted rice powder, mix thoroughly.
- Garnish cilantro, green onion and diced chili (optional).
- Add additional lime juice and/or salt to taste as desired.
- Serve in lettuce leaves (lettuce wrap style) or over rice.
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