hoteasysalad

Larb

Name: Larb
Prep time: 15 min
Cook time: 30 min
Yield: 2-4 people
Cuisine: Thai
Ingredients: minced pork; mint; cilantro; lime juice; fish sauce; chili; toasted rice

ลาบ

Larb is Laos and Northeastern Thailand's national dish - a meat salad that's actually more like deconstructed sausage. This zesty, herbaceous 'salad' combines toasted rice powder, fresh herbs, and lime juice with minced meat, creating an explosion of textures and flavors. It's eaten with sticky rice and raw vegetables, embodying the Isaan way of eating: communal, balanced, and boldly flavored.

Prep Time

15 minutes

Region

northeastern

Price Range

budget

Difficulty

easy

Ingredients

Toasted Rice Powder (Khao Khua)

Adds nutty flavor and unique grainy texture - the signature element

Substitutes: Toast your own rice, Crushed rice crackers, Quinoa flakes toasted

Fresh Mint

Provides cooling contrast to the meat and spice

Substitutes: Thai basil, Cilantro, Shiso leaves

Shallots

Adds sharp, sweet crunch

Substitutes: Red onion, Spring onions, Leeks (finely sliced)

Cooking Method

Technique

Quick cooking and fresh mixing

Overview

Meat is quickly cooked (or left raw for traditional versions), then immediately mixed with herbs and seasonings while warm. The residual heat slightly wilts the herbs, releasing their oils. Everything is tossed together just before serving.

Cooking Tips

Don't overcook the meat - it continues cooking when mixed
Toast rice until golden and fragrant
Add herbs at the last moment to preserve freshness
Taste and adjust - should be sour, spicy, and salty
Serve immediately - it doesn't keep well

Want to learn from a Thai chef? Book a cooking class on Klook and master Larb hands-on.

Cultural Significance

Origin Story

Ancient Lao dish that predates written history. Originally made with raw meat and blood, it was a ceremonial dish for special occasions. The word 'larb' means 'good fortune' in Lao.

Cultural Importance

Larb is served at every important Isaan ceremony - births, deaths, weddings, and New Year. It represents community and sharing, always eaten with sticky rice rolled into balls.