Dish · thai
Larb
Minced pork tossed with lime juice, fish sauce, chili, mint, and toasted ground rice, served warm or at room temperature with sticky rice.
Where it comes from
Larb is closely tied to Laos and Thailand's Isan region, where it began as a way to use minced offal and meat scraps, dressed heavily in lime and chili so nothing goes to waste.
What cooks argue about
Cooks argue over the toasted rice powder, khao khua: essential for the traditional gritty texture, versus versions that skip it entirely, which some cooks consider not really larb at all.
Versions
Nobody has published a larb here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground pork
mint