Thai Chicken Larb Salad - Recipe Details (2024)

FAQs

What are some ingredients of Thai larb? ›

In essence, Larb is a refreshing Thai salad, usually made with ground meat (typically ground chicken, beef, lamb or pork), lots of fresh herbs (mint, Thai basil or cilantro), lemongrass, garlic, fresh chilies, red onions, lime juice, green onions.

The name derived from the full word of "จิ๊นลาบ", the word "จิ๊น" means animal meat while "ลาบ" means to chop into smaller pieces or mince in Lanna script (closely linked to Tai Tham). Laab was enjoyed in both raw or cooked forms depends on the likings.

Talking to Nilas it turns out that laab is actually not one dish but thousands. Laap is the way you handle the produce. Larb means that the dish is chopped. Chopped to the max.

The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together. If you've eaten larb (ลาบ), I'm sure you love it, but if you've never tried it, you're in for a real treat!

Larb is typically served warm with lettuce, an assortment of crisp veggies, and/or steamed rice, though it's also wonderful at room temperature or even cold. Here, we forgo the rice and enjoy the pork larb wrapped in Boston lettuce leaves along with a dipping sauce made from lime juice, fish sauce, sugar, and chiles.

Because laab is mostly meat, it is served with a lot of raw vegetables such as cabbage, lettuce leaves, cucumber and long beans. It is also always served with sticky rice.

Larb should be served warm or at room temperature with a mixture of crunchy fresh vegetables (lettuce leaves, cucumber sticks, raw beans or cabbage) and steamed sticky rice.

A ground beef dish that originated from Northern Thailand. The larb is sweet from the natural taste of beef and the sugar, yet slightly tart from the lime and fish sauce. The cilantro, mint, ginger and green onion mix adds a freshness and clean taste to the dish.

Beef larb tends to have spicy heat followed by salty and sour flavours. Bitter larb gets its signature taste from the animal's digestive juices. Back to the fish version, that distinctive tartness adds a brightness to the dish's texture,” explained Saehu.

What ethnicity is larb? ›

While typically perceived as Thai, larb actually originated in Laos — where it is largely considered the national dish! Over time, the dish migrated and became popular in Thailand. Today, the dish is regional to both Laos and Isan, the northeastern region of Thailand.

Meaning of larb in English

a meat salad often made with ground pork (= the meat from a pig) and common in southeast Asian cooking: I was served larb, a spicy minced pork salad, with mint and cilantro on radicchio lettuce leaves. In certain parts of Thailand the leaf is eaten with raw beef larb. Fewer examples.

Why? Authentic larb gai is made with padaek which is a fermented fish made into a thick fish sauce. Fermented fish is what makes larb smell. If you can't get over the smell, this is one of the ingredients that can be omitted from the recipe without any substitutions.

Yes. It is widely known that eating Larb with raw meat could lead to parasitic infections or death. This is a accepted issue amongst many who serve and consume these types of Larb. However, much like any food one must understand the significance and culture behind eating raw meat.

The key flavour notes

“In Thai cooking we try to make sure we have all five flavour notes in our meals – sweet, salty, spicy, sour and bitterness. As long as you include this core flavour profile you can cook Thai food at home,” says Xuto.

The delicious variety of Thai cuisine and its world-acclaimed street food includes stir-fries and salads, curries and soups, and noodles and stir-fries. Spicy and bold, yet well-balanced, Thai food is recognisable from the first bite because: It has zesty, zingy flavours such as: lemongrass, chili, lime and mint.