Larb is the signature salad of Thailand’s northeastern Isaan region, where it is served with sticky rice and eaten by hand. The ground meat is cooked quickly, then tossed while still warm with lime juice, fish sauce, and khao khua, a toasted rice powder that gives the dish its nutty signature. Every family has its own ratio of sour to salty to hot, and the friendly arguments about it never end.
A warm salad with a nutty, tangy bite
The warm chicken soaks up the bright lime dressing, and the toasted rice powder adds a toasty crunch that makes larb unmistakable. Shallots and chilies bring bite, while mint and cilantro cool everything down. It is light but deeply satisfying, the kind of dish that tastes even better scooped up with sticky rice, and leftovers make an incredible lunch the next day.
Craving more? Explore all Thai Kitchen recipes.
New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.
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