Eesat Posted April 22, 2013 Share Posted April 22, 2013 Larb is a really tasty dish and i eat it alot, do you eat it cooked or raw, and with or without blood? I've been to Laos many,many times as Larb is a Lao dish and I've never seen it advertised raw on any menu anywhere in Vientiane! Raw larb is usually called Goi in Isaan but it has another name in Laos - my husband tried to order Goi in Vientiane and they didn't know what he meant. I think he found out it had another name (as someone else said below). Plus dishes evolve when they get adapted/adopted by another region so it may be more popular in Thailand than Laos??? I must admit I'll generally order Larb Gai which obviously can't be raw,so maybe I've just missed it on the menu,as I'm not a big fan of any red meat and rarely eat beef.I have heard of Nam Tok though but i think as a seperate dish,not Larb but I will look out for it and maybe try it next time I'm up in Lao or even Isaan. Link to comment Share on other sites More sharing options...
HeavyDrinker Posted April 22, 2013 Share Posted April 22, 2013 I've been told the lime juice 'cooks' the meat....anyone??? Link to comment Share on other sites More sharing options...
lovelaos Posted April 22, 2013 Share Posted April 22, 2013 Larb is a really tasty dish and i eat it alot, do you eat it cooked or raw, and with or without blood? I've been to Laos many,many times as Larb is a Lao dish and I've never seen it advertised raw on any menu anywhere in Vientiane! Maybe not in Vientiane, but up here in Luang Prabang province, one of the traditional dishes eaten on the 15th April (Pee Mai Lao time) after the morning family Ba-See ceremony, is Laab Pa Dip (raw fish laab) or Laab Neua Dip (raw beef laab). Same in Vientiane, Savan.... in fact countrywide.... outside of the tourist hangouts. Link to comment Share on other sites More sharing options...
maxme Posted April 22, 2013 Share Posted April 22, 2013 I've been told the lime juice 'cooks' the meat....anyone??? No you top it. Link to comment Share on other sites More sharing options...
Chao Lao Beach Posted April 22, 2013 Share Posted April 22, 2013 I will stick to my fresh local seafood Link to comment Share on other sites More sharing options...
TheGhostWithin Posted April 22, 2013 Share Posted April 22, 2013 I've been told the lime juice 'cooks' the meat....anyone??? Yes, but it only works in Isaan - it cooks with the Isaan sun (even in winter) with the Lemon, and is never raw when mixed with lemon juice, even when heat has not been applied to it. Smile, love the food, love Isaan. I never ask what is in something.. if I like it I like it, the last thing I asked for and liked was Chickens @ss on a satay stick.. no kidding. Link to comment Share on other sites More sharing options...
PoorSucker Posted April 22, 2013 Share Posted April 22, 2013 Once bought the raw paste "laab kwai". Never again. Favourite has to be "laab bla duk" with some raw makhuea veg and sticky rice. You like Larb catfish, before Larb water-buffalo? Link to comment Share on other sites More sharing options...
naboo Posted April 22, 2013 Share Posted April 22, 2013 Once bought the raw paste "laab kwai". Never again. Favourite has to be "laab bla duk" with some raw makhuea veg and sticky rice. You like Larb catfish, before Larb water-buffalo? I'm not sure of the pronunciation of my "laab kwai". It may have been "laab goi" as someone said above. I ordered what I thought was buffalo laab, but was a raw paste, inedible as far as I was concerned. But the laab bla duk is exceptional, yes. Link to comment Share on other sites More sharing options...
Keith67 Posted April 22, 2013 Share Posted April 22, 2013 Possibly to do with the tourist element i don't know, i have not looked in tourist areas here either, in the village they all eat it raw if the meat is minced, if the meat is just sliced then yes they cook it first. When it's sliced it's 'Nam Tok" (I think). I've seen it raw too, many times especially liver... Nam Tok is when they slice the meat and then BAR-B-Q it before mixing. I've been told the lime juice 'cooks' the meat....anyone??? Can't see that to be honest lime juice is the last ingredient to go in then it's mixed for about 30secs and then put on a plate and served, so not enough time really. Link to comment Share on other sites More sharing options...
Loptr Posted April 22, 2013 Share Posted April 22, 2013 I enjoy those little crunchy bits.. Funny, but I feel the same way about Haggis. Link to comment Share on other sites More sharing options...
theblether Posted April 22, 2013 Author Share Posted April 22, 2013 ....and what exactly is wrong with haggis huh? Link to comment Share on other sites More sharing options...
Eesat Posted April 22, 2013 Share Posted April 22, 2013 ....and what exactly is wrong with haggis huh? There can't be many of them left these days,roaming the hills and glens of Bonny Scotland? Link to comment Share on other sites More sharing options...
SeaVisionBurma Posted April 22, 2013 Share Posted April 22, 2013 Moving to Pub. This does not belong in General. Link to comment Share on other sites More sharing options...
rene123 Posted April 22, 2013 Share Posted April 22, 2013 Thankyou for the good belly laugh, blether. I enjoyed the story and could just picture it. Lost in translation is the term that comes to mind. 1 Link to comment Share on other sites More sharing options...
rene123 Posted April 22, 2013 Share Posted April 22, 2013 Moving to Pub. This does not belong in General. You had the choice between the entertainment forum or the cooking forum. Link to comment Share on other sites More sharing options...
SeaVisionBurma Posted April 22, 2013 Share Posted April 22, 2013 Moving to Pub. This does not belong in General. You had the choice between the entertainment forum or the cooking forum. Yes, it was a very very difficult choice. Took nano-seconds to make a decision as to where this was going to be moved to. Link to comment Share on other sites More sharing options...
SeaVisionBurma Posted April 22, 2013 Share Posted April 22, 2013 One of the posts containing all caps has been removed. Please DO NOT POST ALL IN CAPITALS - thank you. Link to comment Share on other sites More sharing options...
Razzler1973 Posted April 23, 2013 Share Posted April 23, 2013 Possibly to do with the tourist element i don't know, i have not looked in tourist areas here either, in the village they all eat it raw if the meat is minced, if the meat is just sliced then yes they cook it first. When it's sliced it's 'Nam Tok" (I think). I've seen it raw too, many times especially liver... That seems to be the only difference between Laap and Num Dtok I am a huge Num Dtok fan as in I really, really like not that I am a huge guy that likes it :/ You can buy the ready-made Num Dtok/Laap powder in the supermarket for a couple of baht Wherever I am in Thailand I always seek out the Isaan food place, it's always there, whether it's a town or even on the islands and they do like someone that orders Isaan food and enjoys it (which is most definitely me!) Link to comment Share on other sites More sharing options...
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