Larb

Larb (Thai meat salad) is minced protein — pork, chicken, beef, or duck — dressed with lime juice, fish sauce, dried chilli, shallots, coriander, and toasted ground rice powder. The toasted rice powder is not optional — it provides a nutty, slightly coarse texture and acts as a thickening agent in the dressing. Larb is the national dish of Laos and a staple of northeastern Thai (Isan) cooking.

Northeastern Thailand (Isan) and Laos. Larb is considered the national dish of Laos and is deeply embedded in Isan-Lao cultural identity. Traditional larb in Isan may use raw or lightly cooked meat (larb dip) — the fully cooked version is the standard now served internationally.

Cold Chang lager or Singha — the clean Thai lager and the bright, sour-spicy larb are natural companions. In the Isan context: lao khao (Thai white rice spirit) is the traditional accompaniment.

Toasted rice powder (khao khua): dry-fry raw jasmine rice in a wok over medium heat until golden, then grind in a mortar or spice grinder to a coarse powder. This is the signature textural and flavour element of larb Protein: pork shoulder, minced medium — not fine, not coarse. Cook with minimal liquid until just cooked through, allowing the natural fat to render rather than adding oil Shallots: thinly sliced, mixed in raw — the pungency of raw shallot is part of the flavour profile The dressing: lime juice (fresh only), fish sauce (Tiparos), dried chilli flakes (phrik pon) — the dressing is applied to the warm meat, which helps absorb the lime and fish sauce Fresh herbs: coriander leaves and mint leaves, generous quantities — the herbs are structural, not garnish Serve with sticky rice: glutinous rice cooked in a bamboo steamer, pressed into balls and used to scoop the larb