Dish Library · 2025-01-15
Lao Larb — Two Sisters Lao Thai
Larb is the national dish of Laos. Here is what it is, why toasted rice powder matters, how Two Sisters makes it in Dickson and Woden, and how to order it in Canberra.
Available at: Dickson · Woden
Larb (also spelled laab or laap) is the national dish of Laos — and the single best introduction to Lao flavour on our menu. If you try one thing, make it this.
What is larb?
Larb is a minced-meat salad: your protein of choice (chicken, beef or pork) tossed warm or at room temperature with toasted rice powder, fresh mint, lime, chilli, shallot and fish sauce. The toasted rice is the secret — it adds a nutty, sandy crunch you do not get anywhere else.
Why toasted rice powder matters
Sticky rice is dry-toasted in a pan until golden, then pounded. That powder is what gives larb its signature texture and aroma. Skip it and you have a dressed mince; keep it and you have Laos on a plate.
How we serve it at Two Sisters
We build larb to order with plenty of herbs and a clean lime-chilli lift. It is naturally gluten-free and we adjust the spice to your preference. The proper way to eat it is with sticky rice — roll a pinch of rice with a forkful of larb and enjoy.
Order larb in Canberra
Larb is on the menu at both Dickson and Woden. Order pickup or delivery through Square: Dickson and Woden.
FAQ
Q. What meat is larb made from? +
Traditionally minced chicken, beef or pork. At Two Sisters we serve larb with your choice of protein, tossed with toasted rice powder, mint, lime and chilli.
Q. Is larb spicy? +
It has a chilli kick but we adjust to taste. Ask for mild and we will hold back the heat.
Q. Is larb gluten-free? +
Yes — larb is naturally gluten-free. It is one of our most-requested Lao dishes for that reason.