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 or fresh vegetables.
Furthermore, is LARB served hot or cold?
Larb is generally served hot in the cold lettuce cup, but trust me when I tell you it’s just as good when it’s cold.
Likewise, what does LARB mean in Thai? larb. Noun. (plural larbs) A popular Laotian or Thai spicy diced-meat salad with ground, chopped, or minced meat and vegetables.
Then, how do you eat LAAB?
It’s often served with pickled onions, steamed white rice, and fresh herbs, along with crisp leaves of lettuce for wrapping it all up. There are a lot of ways to make the dish super simple (crisp some meat, eat it with lettuce) or super complex (that whole toasted, ground rice thing).
What is the difference between LARB and Nam Sod?
Nam Sod is the cousin of Larb, with some slight differences. Larb is usually made with chicken or beef, while Nam Sod is usually made with ground pork. Nom Sod tends to be more complicated with extra ingredients, while Larb recipes tend to stay rather simple.