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.
Four in town · two elsewhere in British Columbia · one not yet within reach.
- In town
- 4 · shallots, garlic, fresh lime juice, thai bird's eye chilies
- Elsewhere in British Columbia
- 2 · vegetable oil, cilantro leaves
- Not yet within reach
- 1 · roasted ground rice
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Trail →Each tap is counted, so the stockist sees the demand Provenance sends them.
The Method
Sensory Tests
Cross-Cuisine Parallels
What to Pour
Each tap is counted, so the stockist sees the demand Provenance sends them.
The whole pairingOrigin & Lineage
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.