Larb
ลาบ
Larb is a minced meat salad from Isaan and Laos, dressed with toasted rice powder, lime, fish sauce, and plenty of dried chilli. It's eaten warm, served with sticky rice, and is one of the most flavourful dishes in northern and northeastern Thai cuisine.
Cultural Origin
Larb is a minced-meat salad shared between the Isaan region of Thailand and Laos, where it is considered an ethnic-Lao national dish. It is built on minced meat (or fish), toasted ground rice (khao khua), lime, fish sauce, chili and fresh herbs, and is traditionally eaten with sticky rice. The dish migrated into wider Thai cuisine in the 20th century along with other Isaan staples but retains a strongly regional identity, with Northern Thailand keeping its own distinct version.
Regional Variants
| Region | How it differs |
|---|---|
| Isaan | Isaan larb is sour, salty and spicy with toasted rice powder, lime, fish sauce, mint and dried chili over minced pork, beef or chicken. |
| Northern | Northern larb (larb mueang) is dry, dark and spice-led, using a complex toasted spice paste, blood and offal, with little to no lime. |
Allergens & Sensitivities
Key Ingredients
- minced pork or chicken
- toasted rice powder
- fresh mint
- dried chilli
- lime juice
Where to Try It
Isaan restaurants in Bangkok or any restaurant in Chiang Mai — larb moo (pork) is the most popular version.
Tips
- Ask for 'larb kua' for a drier, more intensely spiced northern Thai version.
- Toasted rice powder is the secret ingredient — it adds crunch and a nutty aroma.