For the literary magazine, see Los Angeles Review of Books. Phrik lap is the mix of dried spices used in northern Thai larb. The larb from northern Thailand, larb Lan Na, is different from the internationally more well-asian salad Lao style larb.
This dish is made with minced raw pork or beef, raw blood, kidney, fat and bile, and mixed with spices, crispy fried onions, fresh herbs and other ingredients. Larb and its other variations are served with an assortment of fresh vegetables and herbs, and eaten with glutinous rice. A similar dish exists in Vietnam known as bo tai chanh. Lao and Thai word meaning ‘waterfall’. The name is derived either from the dripping of the meat juices during the grilling or from the juices running out of the medium rare beef as it is sliced. The risks from eating raw meat include contracting trichinosis, caused by an infectious worm, along with fatal bacterial or potentially rabies infection. Street Food around the World: An Encyclopedia of Food and Culture.