Laap

Laap is one of the ultimate staple Laos foods, a heavyweight. It is translated as simply a 'meat salad' on most menus and also spelled in English as larb or laab (laab or laap would be the most phonetically accurate). Laap actually refers to any meat that is prepared immediately after butchering. This dish is a staple in the Laotian diet, always fresh and often eaten raw. You can order any meat that the restaurant has available, but in Laos, some restaurants specialize in pork laap or fish laap.

The chef will frequently mince the meat before quickly frying (or leaving it raw if you order the raw version) it with fish sauce, a garden full of fresh herbs (including Laos mint, cilantro, and green onions), lime juice, and toasted sticky rice powder. The rice powder is an ingredient that contributes to the distinctive flavor of Laap. All of the ingredients are combined until everything is evenly distributed. Local versions of Laos laap may also contain bile, yes, the digestive fluid, which adds a distinct bitterness to your plate of laap. Laos laap, as opposed to Thai (or Isaan, more specifically) laap, is typically higher in herb content. Koi, a Laos mixed salad similar to laap but often made with slightly blanched meat or fish, is also available.

Laap is widely available, and there are numerous varieties.