Larb
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.
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Ingredients
- 1 cup
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons
- 2 tablespoons, thinly sliced
- 1/4 cup
- 1/4 cup
- 1 teaspoon
- 2 tablespoons, chopped
- 1 tablespoon, finely sliced
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Thai
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
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.
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- Lao#1larb
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Tabbouleh is a fresh, herbaceous salad made primarily from finely chopped parsley, bulgur, tomatoes, and mint with lemon juice and olive oil. It is a staple in Syrian cuisine, celebrated for its bright flavors and nutritional value, often served as part of a mezze platter.
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