Larb — ensalada tailandesa-lao de carne picada y hierbas
The bright, punchy minced-meat salad of Laos and northeastern Thailand (Isan): cooked minced pork, chicken or beef tossed while warm with lime juice, fish sauce, chilli, sliced shallots, masses of fresh herbs (mint, coriander, sawtooth) and — the signature — khao khua, toasted ground sticky rice that adds a nutty crunch and binds the dressing. Larb is hot, sour, salty and herbaceous all at once, served at room temperature with sticky rice and raw vegetables to cool the heat. It's fresh, fast and addictive — one of the defining tastes of Isan and Lao cooking.
First make khao khua: toast raw sticky rice in a dry pan until deep golden and fragrant, then grind it to a coarse powder — this is essential and gives larb its nutty aroma and texture. Cook minced pork (or chicken, beef, duck) in a little water or its own fat over high heat, breaking it up, until just cooked — don't brown it dry. Take it off the heat and, while still warm, dress it generously with lime juice, fish sauce and chilli flakes (Thai or toasted), balancing hot-sour-salty. Stir in sliced shallots, sliced spring onion, the toasted rice powder, and a big handful of torn mint, coriander and sawtooth coriander. Taste — it should be punchy and bright. Serve at room temperature with sticky rice and raw vegetables.
- Make khao khua (toasted ground sticky rice) — it's the signature, giving larb its nutty crunch and binding the dressing.
- Dress the meat while warm and balance hot, sour and salty (chilli, lime, fish sauce) — taste and adjust.
- Add masses of fresh herbs and shallots off the heat, and serve with sticky rice and raw veg to cool the chilli.
Equipment
- Frying pan / wok
- Dry pan (for toasting rice)
- Mortar or grinder
Ingredientes
Salad
- 400 g minced pork (or chicken, beef, duck)
- 2 tbsp raw sticky rice (for khao khua)
- 3 shallots, sliced; 2 spring onions, sliced
Dressing & herbs
- 3 tbsp lime juice; 2–3 tbsp fish sauce
- 1–2 tsp toasted chilli flakes (to taste)
- Mint, coriander and sawtooth coriander, torn
Elaboración
- PASO01
Toast the raw sticky rice in a dry pan over medium heat, stirring, until deep golden and very fragrant. Cool slightly, then grind to a coarse powder in a mortar or grinder. This toasted rice powder is the soul of larb.
- PASO02
Cook the minced meat in a wok over high heat with a splash of water (or its own fat), breaking it into small pieces, just until cooked through. Don't dry it out or brown it hard — it should stay moist. Take it off the heat.
- PASO03
While the meat is still warm, season generously with lime juice, fish sauce and toasted chilli flakes, tossing well. Taste and balance — larb should be punchy: hot, sour and salty all at once.
- PASO04
Stir in the sliced shallots, spring onion, the toasted rice powder and a big handful of torn mint, coriander and sawtooth coriander. Toss everything together.
- PASO05
Taste and adjust the lime, fish sauce and chilli one more time. Serve the larb at room temperature with sticky rice and raw vegetables — cabbage, long beans, cucumber — to scoop and cool the heat.
Make ahead
Make the khao khua (toasted ground rice) well ahead — it keeps for weeks in an airtight jar and is handy to have on hand. You can also cook the minced meat ahead and chill it. But dress the larb with the lime, fish sauce, chilli and fresh herbs just before serving, since its appeal is the bright, fresh, herbaceous punch that fades once it sits. It comes together in minutes once the components are ready.
Storage
Larb is best eaten fresh, soon after dressing, while the herbs are vibrant and the toasted rice still has some crunch — it loses its brightness and texture as it sits. The cooked, undressed meat keeps a day or two refrigerated, and the toasted rice powder (khao khua) keeps for weeks in a jar, so you can prep those ahead and assemble fresh. Dressed larb keeps a day refrigerated but the herbs wilt; refresh with a squeeze of lime and a few fresh herbs.
Variations
Larb gai / moo / nuea
Made with minced chicken (gai), pork (moo), beef (nuea) or duck (ped) — all classic.
Larb in lettuce
Scoop into lettuce cups for a lighter, party-friendly presentation.
Nam tok
The close cousin made with sliced grilled beef or pork instead of mince, dressed the same way.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Preguntas frecuentes
What is larb?
Larb (also spelled laab or laap) is a warm minced-meat salad from Laos and the Isan region of northeastern Thailand, where it's a national favourite. Cooked minced pork, chicken, beef or duck is tossed with lime juice, fish sauce, chilli, shallots, lots of fresh herbs and toasted ground sticky rice (khao khua). It's hot, sour, salty and herbaceous, served at room temperature with sticky rice and raw vegetables. Fresh, fast and bold, it's one of the signature dishes of Lao and Isan cuisine.
What is khao khua and can I skip it?
Khao khua is toasted ground sticky rice — raw glutinous rice dry-toasted until deep golden and fragrant, then ground to a coarse powder. It's the defining ingredient of larb, adding a nutty aroma, a subtle crunch, and helping the dressing cling to the meat. You really shouldn't skip it: without it, larb loses its characteristic texture and tastes like a plain meat salad. It's easy to make and keeps for weeks, so make a batch and keep it in a jar.
How do I balance the flavours?
Larb should hit hot, sour and salty all at once, with herbs for freshness. The dressing is essentially lime juice (sour), fish sauce (salty) and toasted chilli flakes (hot), in roughly equal balance, adjusted to taste — start with more lime and fish sauce and add chilli to your heat tolerance. Dress the meat while warm so it absorbs the flavours, then taste and tweak. It should taste vivid and punchy, not bland; if it's flat, it usually needs more lime or fish sauce.
Can I make larb less spicy?
Yes — the chilli is adjustable, so simply use less (or mild) toasted chilli flakes, or leave them out and let the lime, fish sauce, herbs and toasted rice carry the dish; it'll still be delicious and authentic-tasting, just gentler. Serving larb with plenty of sticky rice and raw vegetables also tempers the heat naturally, as does eating it the traditional way in small amounts with lots of rice. You can always add more chilli at the table for those who want it.
What meat is best for larb?
Minced pork and chicken are the most common, but beef, duck and even fish or mushroom (for a vegetarian larb) all work — larb is really a method and a dressing more than one fixed meat. Use freshly minced meat and cook it gently in a little water or its own fat (not browned dry) so it stays moist and tender, which suits the bright dressing. There's also nam tok, a close relative made with sliced grilled beef or pork rather than mince, dressed the same way.
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