Larb is a flavoursome meat salad. It's well seasoned with fresh herbs and spices, as well as toasted rice. This dish has its origins in Yunnan, China, which later became a firm favourite in Laos. It is widely consumed in the Isan Province of Thailand. Larb is made with minced pork, beef, duck, fish, or chicken. Depending on the meat used, it will be cooked or left raw. The meat is seasoned with a souring agent and left to ferment. You will discover many variations of this dish during your journeys in Thailand.