One of my favourite Thai/Laos dishes is Larb-a spicey salad. Laab also spelled laap, larp, larb) is a type of Issan and Lao meat salad. It is often made with duck, turkey, pork, chicken, beef, or even fish, flavored with fish sauce, chiles, toasted rice powder, and lime juice.
The meat can be either raw or cooked which is minced and mixed with chile, mint and, optionally, assorted vegetables. In the US most larb is made from cooked meats, fowl or fish that has a unique flavour from ground toasted rice (kao kua).
Laab is served at room temperature and usually eaten with sticky rice. My favourite larb is made from duck which is plentiful in Isan and Laos, and readily available at Asian markets in the US, as well as most grocery and meat markets.
Laab is an ancient Thai dish. You will find variations of this perhaps Chinese originated dish using chicken, pork, or other meats that are minced and dressed with chiles and lime. It seems to be the most popular in Northeast Thailand, Isaan and also in neighbouring Laos. These two areas many years ago were one country and share both language and cuisine.
For my exciting bursting with flavor recipe for Isan recipe :
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