Larb

Larb is a special dish in Luang Prabang that can be made with chicken, beef, duck, fish, pork or mushrooms. The meat is flavored with lime juice, fish sauce, and fresh herbs and usually served with raw vegetables and sticky rice.

Regarded as the national dish of Laos, larb is also eaten in Isan, an area of Thailand where many people are of Laotian descent. Hmong people in Laos share the dish as well. Outside of Southeast Asia, larb is served in Lao, Thai, and Hmong communities in the U.S., France, and England.

Local variants of larb also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan province, China. The word "larb", although now a cognate of the Laotian and Thai words for "luck," actually comes from a Lanna (Northern Thai) word meaning "to mince meat."