Larb

Toasted rice powder

The defining ingredient in larb is toasted rice powder (khao khua) — raw glutinous rice dry-toasted in a pan until golden, then ground to a coarse powder. This ingredient gives larb its characteristic nutty, slightly crunchy texture that no other ingredient can replicate. It absorbs the juices from the meat and dressing, thickens the sauce very slightly, and adds a subtle smoky, toasted flavour. Making your own is preferable to using pre-ground powder, which loses the freshness.

The Lao national dish

Larb is the national dish of Laos — served at every celebration from weddings and Buddhist festivals to family gatherings. In Laos, larb made with raw meat (larb dip) is the traditional festive version, considered more potent and ceremonially significant than cooked versions. Cooked versions are more common in Thailand and in restaurants catering to Western tastes.

Herb abundance

What distinguishes good larb from mediocre is the quantity and freshness of the herbs. Fresh mint, coriander (cilantro), and spring onions are added in generous quantities. The herbs are not a garnish but a substantial component of the dish, providing freshness and fragrance that balance the fish sauce and chilli.

Regional variations

Thai larb (from northern and northeastern Thailand) tends to be more sour and herby; Lao larb more spiced with toasted spices (coriander seed, cumin) and sometimes sakhaan (a wild Sichuan-pepper-like spice). Mushroom larb is a popular vegetarian version. Duck larb is considered particularly fine in Chiang Mai.