Larb, also spelled as Laab or Larb Gai (when made with minced chicken), is a traditional and flavorful dish from Thailand, specifically from the northeastern Isaan region. It is a type of salad made primarily from minced meat (often pork, chicken, or beef) that is mixed with a variety of aromatic herbs, spices, and toasted rice powder. Larb is known for its bold and tangy flavors, making it a favorite among Thai food enthusiasts.
Key components of Larb include:
- Minced Meat: Larb can be made with various types of minced meat, but pork, chicken, and beef are the most common. The meat is cooked and seasoned with fish sauce and lime juice.
- Aromatic Herbs: Larb is typically loaded with fresh herbs such as mint, cilantro, and sometimes Thai basil. These herbs add a burst of freshness and fragrance to the dish.
- Chili Peppers: Larb is often spicy, thanks to the addition of chili peppers, which provide heat and depth of flavor.
- Toasted Rice Powder: Toasted rice powder, made from roasted sticky rice, is a crucial element of Larb. It adds a nutty and slightly crunchy texture while also absorbing some of the sauce’s flavors.
- Fish Sauce: A staple in Thai cuisine, fish sauce is used to season and add a savory umami element to the dish.
- Lime Juice: Lime juice contributes the dish’s signature tanginess and helps to brighten the flavors.
- Onions and Scallions: These ingredients provide additional layers of flavor and a bit of crunch.
Larb is typically served as a main dish accompanied by sticky rice or as part of a larger spread of dishes in a Thai meal. It can be found in restaurants, street food stalls, and homes throughout Thailand. Larb variations may exist based on regional preferences and available ingredients.
Larb is beloved for its balanced combination of spicy, sour, savory, and herbal notes. The contrast between the textures of the minced meat, the crunch of the toasted rice powder, and the freshness of the herbs creates a delightful eating experience.