Larb — Spicy Meat Salad, Signature Dish of Northeastern Thailand

Larb is not just a salad, it's a symbol of northeastern Thai cuisine (Isan) that has conquered the world with its unique combination of spiciness, acidity, and aroma. Spicy salad with meat, herbs, and spices is a must-try dish for anyone who wants to experience authentic northern Thai cuisine. In this article, we'll tell you about the history of Larb, its ingredients, varieties, and where to try it best in Thailand.

What is Larb?

Larb (Lap, Laab) is a traditional Thai salad from the northeastern region of Isan, whose name translates as "luck" or "wealth". The dish consists of finely chopped meat (chicken, pork, or beef), fried with herbs, spices, and lime juice. Larb is usually quite spicy and has a pronounced sour-spicy taste thanks to the use of chili peppers, lime juice, and fish sauce.

Larb is not just food, it's an experience. Every spoonful of this salad is an explosion of flavors: the heat of chili peppers, the acidity of lime, the aroma of herbs, and the tenderness of meat create an unforgettable combination.

History of Larb

Larb has deep roots in northeastern Thai culinary tradition (Isan) and is one of the most popular dishes in this region. The dish was created in Isan and was originally prepared as a simple dish from local ingredients: meat, herbs, and spices. Over time, the recipe spread throughout Thailand and became one of the most recognizable dishes of northern Thai cuisine.

Today, Larb is a must-have item on the menu of any northern Thai restaurant and is especially popular among those who love spicy food.

Larb Ingredients

Classic Larb consists of the following main ingredients:

Main components:

• Meat — chicken, pork, or beef, finely chopped
• Herbs — cilantro, mint, green onions
• Spices — chili peppers, garlic, shallots
• Lime juice — for acidity
• Fish sauce — for saltiness and umami

Additional ingredients:

• Rice flour — for texture (optional)
• Toasted rice (Khao Khua) — for aroma and texture
• Lettuce leaves — for serving

Larb Varieties

Larb Gai (with Chicken)

Classic version with chicken. Chicken is finely chopped and fried with herbs and spices. This is the most popular version of the dish.

Larb Moo (with Pork)

Version with pork. Pork is finely chopped and fried. Popular among locals.

Larb Neua (with Beef)

Version with beef. Beef is finely chopped and fried. Less traditional, but very popular.

Larb Pla (with Fish)

Version with fish. Fish is finely chopped and fried. Especially popular in coastal regions.

Larb Tod (Fried)

Version with fried meat instead of sautéed. The meat becomes more crispy and aromatic.

Where to Try the Best Larb

In Chiang Mai

In Chiang Mai, Larb is prepared especially well. This is the birthplace of northern Thai cuisine, and here it can be found almost everywhere: from street stalls to fine restaurants. Northern Thai cuisine restaurants in the old city are especially famous.

Best places in Chiang Mai:

• Northern Thai cuisine restaurants
• Street stalls in the old city
• Night markets
• Specialized Larb restaurants

In Bangkok

In Bangkok, Larb can be found in northern Thai cuisine restaurants. Restaurants in the Siam area and at Chatuchak Market are especially popular.

In Restaurants

Restaurants specializing in northern Thai cuisine usually prepare Larb according to traditional recipes using fresh ingredients. Prices range from 80 to 200 baht depending on the establishment level.

How to Order Larb

When ordering Larb in Thailand, you can specify your preferences:

• "Mai phet" — not spicy (but this will change the character of the dish)
• "Phet nit noi" — a little spicy
• "Phet mak" — very spicy
• "Gai" — with chicken
• "Moo" — with pork
• "Neua" — with beef

Larb Recipe (Basic)

Although it's better to try the original in Thailand, here's a basic recipe for home cooking:

Ingredients (for 2 servings):

• 300g chicken or pork
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp toasted rice (Khao Khua)
• 3-5 Thai chili peppers
• 2 cloves garlic
• 1 shallot
• Cilantro, mint, green onions for serving
• Lettuce leaves for serving

Preparation:

1. Finely chop the meat
2. Fry the meat until done
3. Add garlic, shallot, and chili peppers
4. Add fish sauce and lime juice
5. Add toasted rice
6. Serve with herbs and lettuce leaves

Tips for Tourists

1. Try it in Chiang Mai — this is the birthplace of the dish, and here it's prepared especially well. Chiang Mai is the best place to get acquainted with Larb.

2. Be careful with spiciness — Larb can be very spicy. Ask for "phet nit noi" (a little spicy) if you're not used to spicy food.

3. Eat with lettuce leaves — Larb is usually served with lettuce leaves, which help soften the spiciness and complement the dish's flavor.

4. Use FoodSensAI — our bot will help you find the best places for Larb near you, taking into account your spiciness preferences.

5. Try different varieties — Larb with chicken, pork, or beef have different flavors. Try several varieties to find your favorite.

Conclusion

Larb is more than just a salad. It's a symbol of northeastern Thai cuisine that combines spiciness, acidity, aroma, and tenderness in one dish. From restaurants in Chiang Mai to street stalls in Bangkok — Larb is prepared differently everywhere, but always with skill and love. Try this dish in different places, and you'll discover all the diversity of its flavors. Use FoodSensAI to find the best places for Larb near you!