Minced chicken with lime, fish sauce, toasted rice powder, and fresh herbs — aromatic and spicy.
Larb (also spelled laab) is one of Thailand's most iconic dishes, especially beloved in Isaan. Ground chicken is mixed with a tangy lime dressing, fragrant herbs like mint and cilantro, and toasted rice powder for a nutty depth. It's eaten at room temperature with sticky rice and served with lettuce leaves for wrapping.
Serves 4
Toast uncooked rice in a dry pan over medium heat until golden, stirring constantly. Grind in a spice grinder.
Heat oil in a wok or skillet. Fry garlic until fragrant. Add ground chicken and stir-fry until fully cooked, breaking it up.
Remove from heat. Add lime juice, fish sauce, rice powder, and half the herbs. Toss well.
Transfer to a plate. Top with remaining herbs, scallions, and chilies. Serve at room temperature with sticky rice.
Roasted rice powder is essential — it adds a nutty, earthy flavor.
Keep larb at room temperature; cold temperatures dull the flavors.
Use fresh herbs; dried won't have the same brightness.
Make with ground pork or beef
Add extra chili for more heat
Mix in roasted peanuts
Eat immediately or within 2 hours. Can refrigerate up to 1 day.
Larb is one of Isaan's most beloved dishes and has become a national treasure in Thailand. It's often served at celebrations and is considered a staple of Isaan cuisine.
Som tam is a pounded green papaya salad. Larb is a minced meat salad. Both are Isaan classics.
Ground thighs are fattier and more flavorful. Breast works but may be drier.
Per serving · 4 servings total
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