Larb
Larb (also spelled laab) is the signature dish of Isan, Thailand's northeastern region, where it is eaten as often as rice itself and shows up at every family gathering and roadside restaurant. Minced meat, most often pork, chicken or duck, is tossed with fish sauce, lime juice and roasted chilli powder while still warm, so the dressing soaks straight into the meat instead of sitting on top of it. What sets larb apart from other Thai salads is khao khua, rice grains toasted in a dry pan until deep gold and ground into a coarse, nutty powder that is folded in at the very last moment. Served with sticky rice and a plate of raw lettuce, cabbage and fresh herbs for scooping, larb balances sour, salty, spicy and savoury in a single bite, and is considered one of the great dishes of Lao and Isan cooking.
Toasted rice, not breadcrumbs
Khao khua gives the crunch and nutty aroma that defines larb.
Roasted chilli, not fresh
Ground dried chilli brings smoky heat instead of raw green bite.
Sour before spicy
Lime juice and fish sauce set the base before the chilli speaks.
Eaten in lettuce cups
Cool lettuce leaves balance the hot, funky meat.
Ingredients 4 servings
- 500g minced pork (or chicken, beef or duck)
- 3 tbsp uncooked jasmine rice, for toasting
- 3 tbsp fresh lime juice
- 2-3 tbsp Thai fish sauce
- 2-3 tsp roasted chilli powder (or to taste)
- 3 shallots, thinly sliced
- 3 spring onions, thinly sliced
- A large handful fresh mint leaves
- A large handful cilantro leaves, plus lettuce leaves and sticky rice, to serve
How to make it
- 1Toast the uncooked rice in a dry pan over medium heat, shaking often, until deep golden and fragrant, then grind it to a coarse powder in a mortar or spice grinder.
- 2Cook the minced pork in a dry pan or with a splash of water over medium heat, breaking it into small crumbly pieces as it cooks.
- 3Once the pork is just cooked through and no longer pink, remove the pan from the heat so the meat doesn't overcook and dry out.
- 4Stir in the fish sauce and lime juice while the meat is still warm, tasting as you go, so it drinks up the dressing.
- 5Add the roasted chilli powder, sliced shallots and spring onions, tossing everything together until evenly coated.
- 6Fold in the toasted rice powder just before serving so it stays crunchy rather than turning soft, followed by the mint and cilantro leaves.
- 7Check the balance of sour, salty, spicy and savoury, adjusting with extra lime or fish sauce, then serve warm with lettuce cups and sticky rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
