Larb, often hailed as the “unofficial” national dish of Laos, is a flavorful meat salad that has gained popularity across Southeast Asia, particularly in the Isan region of Thailand. This dish is a delightful balance of flavors and textures, combining spicy, sour, salty, and savory notes with the refreshing crunch of fresh lettuce and herbs.
At its core, Larb is a warm salad featuring ground or finely chopped meat—typically pork, chicken, or beef—that’s stir-fried and then tossed with a vibrant dressing made from fish sauce, fresh lime juice, and spicy chilies. The salad is further elevated with the addition of fresh mint leaves and sometimes toasted rice powder, which adds a nutty aroma and subtle crunch to the dish.
What makes Larb truly unique is its contrast between the warm, flavorful meat and the cold, crisp lettuce leaves used to serve it. The crisp snap of the lettuce provides a refreshing counterpoint to the bold, zesty flavors of the meat, making every bite a deliciously satisfying experience.
Larb is incredibly versatile and can be served as a main course or as part of a larger meal. It’s also easy to prepare, making it a fantastic option for weeknight dinners or casual gatherings. For the best experience, use lettuce varieties with cup-shaped leaves, such as iceberg or Boston bibb, which are perfect for scooping up the flavorful meat mixture.
I like to serve Thai Larb with these other Asian favorites: Biang Biang Noodles, Green Bean Stir-Fry Recipe and / or Sichuan Pork Wontons – Chao Shou.
PrintThai Larb
Larb is a type of Lao meat salad that is regarded as the “unofficial” national dish of Laos. It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity. Wikipedia
- Prep Time: :15
- Cook Time: :30
- Total Time: :45
- Yield: 4 1x
- Category: Entree
- Method: Wok / Stovetop
- Cuisine: Thai
Ingredients
Dressing
- 1/3 cup fresh lime juice
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons (packed) light brown sugar
- 1/2 teaspoon Sriracha sauce
Chicken
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/2 cup coarsely chopped shallots
- 2 tablespoons thinly sliced lemongrass
- 2 kaffir lime leaves, thinly sliced
- 1 small red Thai chile, thinly sliced
- 1 garlic clove, thinly sliced
- 2 teaspoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon kosher salt
- 3 tablespoons peanut oil or canola oil, divided
- 8 small iceberg lettuce or hearts of romaine leaves
- Cilantro tender leaves and stems
Instructions
- Dressing – Stir all ingredients in a small bowl to blend; set dressing aside.
- Chicken – Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped.
- Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat.
- Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.
- Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly.
- Garnish with cilantro and spoon reserved dressing over.