Larb is a salad of Northeastern Thai origin that features all of the flavors we typically associate with Thai food. It has a fiery spice from dried chilis, a citrusy tartness from lime juice, umami-packed saltiness from fish sauce, and tons of fresh herbs. These bold, bright flavors are mixed together with minced chicken to create this delightful, and delicious Thai salad.

My Thai husband was the first person to introduce me to Larb, many years ago. I was initially a bit skeptical when a plate of lukewarm minced meat with dried chilis, herbs, and what looked like uncooked grits was placed in front of me. Luckily, with his persuasion, I took a bite and was hooked. This unfamiliar-to-me Thai salad was absolutely delicious!

Since that time, I've made and eaten countless plates of larb. And I've learned that although the flavors are complex, this minced meat salad is actually fairly simple to make. Read on to learn more about this classic Thai dish, and how to make it in your own kitchen.

Jump to:

What is Larb?
Ingredients
Instructions
Serving Suggestions
Variations
Recipe

What is Larb?

Larb is a Thai salad of minced meat. A more accurate transliteration of Larb would be Laab or Lahb, as the R is silent in the Thai pronunciation of this word. Laab in Thai means "to chop up" so this dish is a salad of chopped meat.

There are actually two different versions of Larb that are very different from each other. The Northeastern (Issan) version of larb, which is presented here, is the most well-known version. It is composed of minced meat, fresh herbs, dried chilis, lime juice, fish sauce, and toasted rice powder. It is bright and fresh, with prominent spicy, sour, and salty flavors.

The other version of larb, Northern Larb, is made with dried spices, fried garlic, and fried shallots. It has a completely different taste profile than Northeastern Larb and is not well known outside of Thailand.

Ingredients

Ground meat: As the meaning of Larb / Laab is "to chop up", the main ingredient should be minced or chopped. This recipe is for Larb Gai, which is made with chicken (Gai = chicken). However, larb can be made with any meat you like. Pork is the most common choice in Thailand. Beef, duck, and fish are also good options. Chopped tofu or mushrooms can be used in place of animal protein, if you prefer.
Shallots: Shallots should be peeled and thinly sliced. If you don't have shallots, red onions can be used in their place.
Fresh Herbs: Mint, cilantro, and sawtooth coriander (culantro) are the classic herbs used to make larb. The mint and cilantro leaves can be added whole if they are small, or coarsely chopped if they are bigger. Sawtooth coriander leaves should be sliced finely so that their sharp edges aren't bothersome. If you don't have sawtooth coriander, it can be left out.
Fish sauce: Fish sauce provides a wonderful salty umami flavor. Any good quality fish sauce will work.
Lime juice: Freshly squeezed lime juice provides the acidic tartness that brightens and enlivens this dish.
Toasted Rice Powder: Toasted rice powder, known as khao khua in Thai, is another essential component of larb. It provides a smokey, nutty flavor and crunchy texture. To make it, heat a single layer of uncooked sticky rice in a pan over low heat until it is golden brown. Then grind the toasted rice in a coffee grinder until it is finely ground.
Chili flakes: You can toast dried red chilis and crush them yourself, or you can use pre-made red chili flakes.

Instructions

For having such a complex flavor profile, Larb Gai is actually quite simple to make. You start by making the toasted rice powder, and cooking the chicken. Then it's a simple matter of mixing all of the herbs and seasonings together.

Make Toasted Rice Powder: Pour uncooked sticky rice into a pan in a single layer. Cook over low heat, stirring occasionally, until the rice is golden brown. Take off the heat and grind with a mortar and pestle or coffee grinder until a powder is formed.

Cook Chicken: Add 2 Tablespoons water to a pan over medium heat. Once it's hot, add the ground chicken. Cook, stirring to break up clumps, until the chicken is just done. There should still be a little liquid remaining in the pot. Turn off the heat.

Prepare Other Ingredients: Peel and slice the shallots finely. Coarsely chop the mint and cilantro leaves. Finely chop the sawtooth coriander leaves. You can use pre-ground chicken, or chop the chicken with a chef's knife until it's minced well.

Mix Everything Together: Add the sliced shallots to the chicken in the pot, then transfer it to a bowl. Add the fish sauce, lime juice, chili flakes, and toasted rice powder. Then add the fresh herbs and mix everything together.

Taste and Adjust: The most important step is to taste and adjust the seasonings. Larb should be bold and vibrant. Add additional fish sauce, lime juice, chili flakes, and herbs as needed.

Serve: Larb is best served fresh, with a side of sticky rice and an assortment of raw vegetables and herbs. See below for more serving suggestions.

Serving Suggestions

As this style of larb originated in Northeastern Thailand (Issan), it is usually served with sticky rice, the rice of choice in Issan. A small ball of sticky rice can be rolled in between your fingers and eaten with bites of larb. An assortment of raw vegetables and fresh herbs is also usually served with larb. Cabbage, Thai eggplant, cucumber, long beans, cilantro, mint, and Thai basil would all be good choices to serve with larb. These vegetables are meant to be eaten between bites of the larb and sticky rice.

Variations

As noted above, Northeastern Thai larb can be made with various main ingredients. Pork larb, known as larb moo, is the most common choice in Thailand. Chicken larb, known as larb gai, is arguably the most popular choice in the U.S. Beef, duck, fish, tofu, and mushroom larb are other delicious variations. I love making larb with a combination of chicken and mushrooms, which helps to lighten up the dish.

I'm so glad that my Thai husband introduced me to Larb Gai years ago. My initial skepticism has given way to a deep appreciation for this flavorful Thai dish. I hope that you give it a try and love it as much as we do!

Recipe