Larb
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.
Larb (also spelled laab or laap) is Isaan's most important contribution to Thai cuisine — a minced meat salad dressed with lime juice, fish sauce, chili flakes, and toasted rice powder. The rice powder (khao khua) is what gives larb its distinctive nutty, sandy texture — without it, the dish is incomplete. Pork, chicken, duck, and even catfish versions exist across the northeast. Larb is always eaten with sticky rice, torn off in small pieces and used to scoop the meat. It's the centerpiece of any Isaan family meal and increasingly popular in Bangkok's restaurants.
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
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 Originally made with raw meat and blood, it was a ceremonial dish for special occasions.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.
Traditional Occasions
Variations
Larb Dip
Raw beef version with blood - traditional Isaan style
Larb Pla
Fish version popular along the Mekong River
Larb Moo
Cooked pork version - most common and safest
Quick Info
Where to Find
Best Restaurants
- • Som Tam Jay So (Bangkok) - Authentic Isaan flavors
- • Larb Loi (Bangkok) - Specialized larb restaurant
- • Any Isaan restaurant with mor lam music playing
Street Food Areas
- • Huai Khwang Night Market
- • JJ Green Night Market
- • Saphan Phut Night Market
Price Ranges
Nutritional Info
Varies by preparation
- • Rich in Thai herbs and spices
- • Balanced flavors
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Regional Cuisine
Larb is a Northeastern Thailand Dish
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