Larb

Larb , also spelled laab, laap, larp, or lahb, is a traditional Lao minced meat salad and a national dish of Laos. Known for its bold and harmonious flavors, it is a cornerstone of Lao cuisine, often accompanied by sticky rice and green papaya salad. Larb features minced meat, often pork, chicken, beef, duck, or fish, seasoned with lime juice, fish sauce, roasted ground rice, and fresh herbs like mint, with chili commonly added for heat. Larb is typically served with sticky rice and is integral to Lao cultural and celebratory meals. Originating in Laos, larb has influenced the cuisines of neighboring regions, particularly northeastern and northern Thailand (Isan and Lanna), which share historical ties with the former Lan Xang Kingdom. Variants of larb also appear in the cuisines of other Tai-speaking peoples, such as those in Shan State, Myanmar, and Yunnan Province, China. Despite regional adaptations, larb's roots remain distinctly Lao.

Source: Wikipedia