A bright, sharp salad from Northeast Thailand made with minced pork or chicken, toasted rice powder, lime, and fish sauce.
Minced meat (usually pork or chicken) cooked and tossed with toasted rice powder, fish sauce, lime juice, shallots, chilli, and fresh mint.
The key ingredient — khao khua; gives a nutty flavour and subtle crunch; transforms the dish from ordinary to distinctively Isaan.
Larb Moo Dib — raw minced pork marinated with bile — a traditional Isaan dish not for the faint-hearted but beloved by locals.
Isaan restaurants throughout Bangkok; 60–120 THB; usually comes with sticky rice; pairs well with cold beer.
Nam tok is a close cousin using grilled, sliced meat instead of minced — similar seasoning profile but a different texture; both often appear on the same Isaan restaurant menu.
Larb is typically served quite spicy by default; ask for "phet noi" (a little spicy) if heat sensitivity is a concern, since the chilli is mixed throughout rather than added separately.