Laab is a regional delicacy in Thailand’s northern and northeastern regions and is strongly influenced by Vinentiane style cooking. Ingredients differ from province to province, but the thing that it has in common is that Laab is universally considered a festival dish and brings to mind celebration or special times of the year. In bygone times, villagers would butcher a whole cow or pig in order to make enough Laab to feed all their guests. The making of Laab involves quite a lot of physical work to mince meat and grind herbs to make the seasoning, and the task was traditionally allocated to the men of the village. Whoever displayed good cooking skills would become known as the “Laab Rascal” and gain a considerable reputation among the local community, often being invited to act as head chef on special occasions.