Larb (ลาบ)

「ラープ」 (larb; ลาบ), also called 「フルー」 (lu; หลู้) in the dialect, is a term for a traditional northern Thai (Lanna) cooking method. A 2022 gastronomy-tourism review cites earlier work classifying Lanna cooking methods into 10 types and introduces larb/lu as 『肉などを細かく刻み、プリックラープと呼ばれる調味料（唐辛子ペースト）で味付けする調理法』 (in translation: "a cooking method in which meat or other ingredients are chopped finely and seasoned with a condiment called phrik larb [chili paste]"). That 10-part classification is itself described as based on 3 earlier sources; the review did not conduct its own primary verification.

The same review cites earlier research on 5 ethnic groups associated with Lanna food culture (Tai Lue, Tai Khun, Tai Yuan, Tai Lua, and Tai Yong). It presents larb and 「ゲーンホー」 (kaeng ho) as dishes rooted in 『価値観（ค่านิยม）』 (in translation: "cultural values") and often eaten on important occasions. However, this classification comes through a secondary citation, and the cited primary source was not independently checked in this phase.

A 2022 study of northern Thai dialect food names analyzes the gender-contrasting pair 「ラーププー（ลาบปู๊）」 (in translation: "larb puu") and 「ラープメー（ลาบแม่）」 (in translation: "larb mae") as terms for larb. Larb puu, the larb of 『祖父・男性』 (in translation: "grandfather or male"), denotes raw larb. Because finely mincing the meat by hand requires physical strength, it is described as traditionally eaten mainly by men on important occasions such as festivals. Larb mae, the larb of 『母』 (in translation: "mother"), denotes cooked larb and is described as associated with women and children. The study is an analysis of lexical semantics; it did not verify actual patterns of consumption.

Larb is seasoned with a chili paste called phrik larb. A government extension document explains that the distinctive bold flavor and aroma of northern Thai larb come from the spice 「マカーウェン」 (makhwaen; มะแขว่น) serving as the 『主役（ตัวชูโรง）』 (in translation: "star ingredient") in that paste. A source from the northern highland community of Pang Mao also records a practice of grilling or blanching the flowers and young leaves of a plant called 「ディーグーワー」 (di-ngu-wa; ดีงูหล้า) and eating them with nam phrik (chili dip) and larb.