Larb

1. 1

   Make the toasted rice powder (khao kua)

   Heat a dry pan or wok over medium-low heat. Add the uncooked sticky rice without any oil. Stir continuously to prevent burning. Toast for about 15 minutes until the rice turns golden brown and develops a popcorn-like aroma. The rice should transition from white to golden-yellow. Remove from heat and let cool slightly. Grind the toasted rice in a food processor or pound with a mortar and pestle into a coarse powder. You should get about 1 heaping tablespoon of powder.

   15m

   Tips:

   • • Keep the heat medium-low to prevent burning
   • • Stir constantly for even toasting
   • • Don't grind too fine - it should be coarse for texture
2. 2

   Cook the ground pork

   In a saucepan or wok, cook the ground pork over medium heat without adding oil (authentic larb is made without oil as the pork cooks in its own fat). Break the meat into small pieces as it cooks. Cook until the pork is just done and no longer pink, about 5-7 minutes. Don't overcook - you want to preserve the juices which will help create the sauce when mixed with the dressing ingredients. The meat should stay soft and moist. Turn off the heat.

   7m

   Tips:

   • • Don't add oil - the pork fat provides enough moisture
   • • Don't overcook or the meat becomes dry
   • • The juices from the pork mix with the dressing to create the sauce
3. 3

   Season the meat

   With the heat off, add 1 heaping tablespoon of toasted rice powder and the Thai chili flakes to the cooked pork. Add the fish sauce, lime juice, and sugar. Stir everything together until the pork is evenly coated with the seasonings. The mixture should be well-combined and aromatic.

   2m

   Tips:

   • • Add seasonings off heat to prevent overcooking
   • • Mix thoroughly for even distribution
4. 4

   Prepare the fresh herbs and aromatics

   Thinly slice the Thai shallots. Slice the green onions. Coarsely chop the cilantro (including tender stems). Pluck the mint leaves from their stems. If using culantro, roughly chop the leaves.

   5m

   Tips:

   • • Keep herbs fresh by chopping just before adding
   • • Cilantro stems add extra flavor - don't discard them
5. 5

   Combine and adjust seasoning

   Add all the prepared herbs and aromatics (shallots, green onions, cilantro, mint, and culantro) to the seasoned pork. Mix thoroughly until everything is well combined. Now comes the most important part: taste and adjust the seasoning. The dish should have a perfect balance of sour (lime), salty (fish sauce), sweet (sugar), and spicy (chili). Adjust any of these elements to achieve the balance you prefer.

   3m

   Tips:

   • • Taste before serving - this is crucial for perfect larb
   • • The balance of sweet, sour, salty, and spicy is key
   • • Add more lime for tang, fish sauce for saltiness, sugar for sweetness, or chili for heat
6. 6

   Garnish and serve

   Transfer the larb to a serving plate. Garnish with additional fresh mint leaves, Thai basil if available, and extra culantro. Serve at room temperature alongside Thai sticky rice (khao neow) and a plate of fresh vegetables such as cabbage wedges, green beans, cucumber slices, and extra mint and cilantro sprigs.

   2m

   Tips:

   • • Serve at room temperature for best flavor
   • • Fresh vegetables provide cooling contrast to the spicy meat

• •The single most important part is balancing sweet, sour, salty, and spicy - if you nail this, you're nine-tenths of the way to perfect larb
• •Khao kua (toasted rice powder) is essential - it's not larb without it
• •Use sticky rice for the most authentic khao kua, but jasmine rice works well too
• •Don't skip the fresh herbs - they're integral to the dish
• •Regular ground pork with some fat is better than lean pork for moisture
• •Cook the meat just until done to keep it tender and juicy
• •Thai food is taste-test based cuisine, so adjust seasonings to your preference
• •Make extra toasted rice powder - it keeps well and can be used for future batches
• •MSG is traditional in Isan cooking and enhances the umami depth, but it's optional
• •Larb tastes best at room temperature rather than hot or cold

• •
  Thai sticky rice (khao neow) - essential traditional accompaniment
• •
  Som tam (green papaya salad) - classic Isan pairing
• •
  Fresh vegetables: cabbage wedges, green beans, cucumber, Thai basil
• •
  Grilled meats like gai yang (grilled chicken)
• •
  Thai iced tea or cold beer
• •
  Khao niaw ma muang (mango sticky rice) for dessert

Larb originated in Laos, where it is considered the national dish. The dish has deep roots in Lao and Isan culture, dating back centuries as a celebration food served at special occasions, festivals, and family gatherings. When Laotian and Isan people prepare larb, it's often part of a larger feast that includes sticky rice and other regional specialties. The name 'larb' comes from the Lao word meaning 'to mince' or 'to chop finely.' The dish spread throughout northeastern Thailand (Isan region), which shares strong cultural and culinary ties with Laos. Today, larb is beloved throughout Thailand and has gained international recognition as one of the country's most iconic dishes. In Isan, making larb is considered an art form, with each cook developing their own preferred balance of flavors while maintaining the essential characteristics that make it authentic.

Authentic Isan larb must include khao kua (toasted sticky rice powder) - this is the defining ingredient that distinguishes it from other meat salads. Traditional preparation uses sticky rice for the khao kua, though jasmine rice is acceptable. The dish should be cooked without added oil, allowing the meat to cook in its own fat. Fresh herbs - especially mint and culantro - are essential, not optional garnishes. The balance of flavors (sweet, sour, salty, spicy) is paramount and should be adjusted by taste rather than strict measurements, reflecting the taste-test nature of Thai cooking. Authentic larb is served at room temperature, never hot from the stove. It's traditionally accompanied by sticky rice (not jasmine rice) and fresh vegetables. Northern Thai larb (larb kua) is completely different, using dried spices instead of lime and fish sauce, so be careful not to confuse the two regional styles. In truly traditional Lao and Isan preparation, MSG is commonly used to enhance umami depth, and some versions include raw meat or animal blood, though cooked versions are more common outside the region.