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Larb

Name: Larb
Cuisine: Thai
Ingredients: 1 cup ground pork; 2 tablespoons toasted rice powder; 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons, thinly sliced shallots; 1/4 cup fresh mint leaves; 1/4 cup cilantro; 1 teaspoon chili flakes; 2 tablespoons, chopped green onions; 1 tablespoon, finely sliced kaffir lime leaves (optional)

Larb is a flavorful minced meat salad that is a staple of northeastern Thai (Isan) cuisine, known for its balance of spicy, sour, salty, and fresh herbal notes. It is often served as a communal dish, embodying the rustic and vibrant food culture of Isan and Laos.

10 ingredients

spicysourherbaceoussavorynutty

Culinary DNA Preview

Thai70%

Lao30%

Ingredients

ground pork
1 cup
toasted rice powder
2 tablespoons
fish sauce
2 tablespoons
lime juice
2 tablespoons
shallots
2 tablespoons, thinly sliced
fresh mint leaves
1/4 cup
cilantro
1/4 cup
chili flakes
1 teaspoon
green onions
2 tablespoons, chopped
kaffir lime leaves (optional)
1 tablespoon, finely sliced

Method

Steps not available

Origin Story

Larb originated in the Isan region of Thailand and Laos, traditionally prepared by tribal communities as a nutritious and portable dish, integrating local herbs and fermented fish sauce.

Culinary DNA

Ingredient ancestry breakdown

Thai70%

ingredients+techniques

Lao30%

ingredient_origin+regional overlap

Techniques

toasting mincing mixing

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Southeast Asiacuisines →Foodways connections →