Southeast Asia mesmerizes me—the diverse culture, places, people, and food—it is my favorite region in the whole world. Born and raised in Malaysia and its proximity to the neighboring Southeast Asian countries make me appreciate the diversity and rich heritage of this land even more. I have traveled quite a bit in the region but one of the countries that I haven’t been to is Laos. As a result, I have never had real Laotian food, other than this lemongrass and cilantro chicken, or ping gai, which I posted recently.
The truth is, everything I read about Laos intrigues me. Its history, misty mountains and mystic land, saffron-robed monks, golden stupas, the UNESCO World Heritage Site of Luang Prabang, and its food. I have longed to go and see Laos, and I know that in the near future, my dream will come true. For now, I can always attempt some of the iconic Laos dishes in my kitchen, for example: this pork larb lettuce wrap.

Larb is a Laotian meat salad popular in Laos as well as certain parts of Thailand. This recipe is most likely a Laotian rendition without any spices, adapted from a recent issue of Food & Wine magazine. Larb is usually served with raw vegetables and makes a perfect filling for lettuce wraps.
The refreshing taste and freshness of the lettuce leaf pairs perfectly with the seasoned ground pork , while the spicy, tangy, and sweet dipping sauce completes this pork larb lettuce wrap recipe.
(Click Page 2 for the Pork Larb Lettuce Wrap Recipe)
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I love Larb!! have tried one made with chicken
i love larb! tried it on my trip to luang prabang and got hooked!
i love larb! tried it on my trip to luang prabang and got hooked!
love it…would use my palm sugar to make it though :)
c’est surement tres bon!!!!!!!!!!
Hi – I’ve only had beef or chicken larb since I don’t eat pork. I assume the recipe is the same, just swap out the meat. Can you recommend a brand of fish sauce? There are so many type of fish sauce out there its hard to figure out which is the right type for this kind of salad. Thanks.
I made this last night and it is a tasty dish. Very easy to make!
Wow, that’s awesome. So fast and you already made the dish. :)
The one most important ingredient missing from your larb recipes is roasted rice powder. Nonetheless, I am sure it still tasted great as all your recipes are. You can either make your own rice powder by dry roasting glutinous rice (or called sweet rice in US) and then grinding it to a fine powder, or just buy it ready roasted and ground from any Vietnamese or Thai grocery store. Also try roasted duck larb or fish larb — the latter is excellent. I have been kitchen-testing tofu and tempe larb for my vegetarian friends –w ill let you know once I perfected these! I ALWAYS enjoyed your terrific blog. So proud of you as another fellow Malaysian! Ciao…
The roasted rice powder is in the recipe, listed as long grain rice, but method says to make it into roasted rice powder. ;)
Not even 30 minutes, it takes less time. Absolutely delicious! I make this quite often and everyone loves it
This is larb in a Malaysian way? As said, larb is a Lao famous food. When we talk about Lao food or Lao people, we need tot alk about “padek” (fermented fish), which is an ingreedient that cannot be missed in Lao larb. I dont remember putting sugar (and this much!)in larp.
Chith, this larb recipe is adapted from a food magazine. I have never had lao larb, so if you can share the really authentic recipe, I’d appreciate it.