Laab is a warm herb-and-meat salad: finely minced meat (pork, chicken, beef, or duck) cooked or raw (laab dip), dressed with fish sauce, lime juice, toasted ground rice (khao khua), dried chilli flakes, and fresh herbs (mint, sawtooth herb, spring onion).
Toasted rice powder (khao khua)
This is the signature textural element. Raw glutinous rice is dry-toasted in a wok until golden brown, then ground coarsely in a mortar. It adds a nutty fragrance and a subtle graininess that absorbs excess liquid. Ground immediately before use; the aroma dissipates within hours.
Raw vs cooked
Laab dip (raw) is traditional — freshly minced meat served pink, which requires absolute freshness. Laab suk (cooked) is the safer form and is what most international restaurants serve. Both are authentic.