Larb in the UK: what it is, how to order it, where to find it
Quick answer
Larb (laap) is a warm salad of minced meat tossed with lime, fish sauce, chilli, shallot, herbs and toasted ground rice, from north-eastern Thailand and Laos. Sharp, hot and herby, with the nutty crunch of the toasted rice, it is eaten with sticky rice and is one of the defining Isaan dishes.
Calories and nutrition
- Calories
- 260
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 11 g
- Salt
- 2.6 g
200–340 kcal
Portion: One plate, about 200 g.
Lean and high in protein; no oil or coconut. Sticky rice adds around 200 kcal.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What larb is
Minced chicken, pork, beef or duck is cooked briefly, then dressed while warm with lime juice, fish sauce, roasted chilli flakes, sliced shallot, spring onion, mint and coriander, and khao khua, toasted rice ground to a coarse powder, which gives a nutty flavour and a little crunch. It is not oily and has no coconut; the flavour is bright, hot and herbaceous, the sourness of lime leading. It is eaten with sticky rice and raw vegetables, part of the Isaan repertoire alongside som tam and grilled meats.
How to judge it
It should be sharp with lime, hot with chilli, fragrant with mint and coriander, and carry the nutty toasted-rice flavour and texture. A larb without the toasted ground rice, or one that is mild and sweet, has missed the point. Made to order and served warm is the sign of a real Isaan kitchen. Adjust the heat when ordering.
Larb and Isaan food
Larb, som tam and grilled chicken with sticky rice are the trio of north-eastern Thai food. A restaurant with a proper larb, with the toasted rice and real heat, is cooking Isaan food seriously, and its other regional dishes will be worth ordering.
Where it is done well in the UK
Isaan and north-eastern Thai restaurants. The list below shows areas with the most Thai restaurants.
How to order it
Order larb (chicken or pork) at an Isaan restaurant; it should be sharp, hot and herby with nutty toasted rice, eaten with sticky rice. Say how hot you want it. A proper larb signals a real north-eastern kitchen.
Where it's done well
UK councils with the most larb specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve larb near you.
Make it at home
Serves 2 · 20 min
Ingredients
- 300 g minced chicken or pork
- 2 tbsp lime juice, 2 tbsp fish sauce
- 1 tsp roasted chilli flakes
- 1 shallot sliced, 2 spring onions
- mint and coriander leaves
- 1 tbsp toasted rice, ground coarse (khao khua)
- sticky rice to serve
Method
- Cook the mince in a dry or lightly oiled pan with a splash of water until just done; do not brown hard.
- Off the heat, dress with lime, fish sauce and chilli while warm.
- Toss through the shallot, spring onion, herbs and toasted ground rice.
- Taste for a sharp, hot, salty balance and serve with sticky rice.
Toasted ground rice (khao khua) is essential for the nutty flavour and texture; toast raw rice in a dry pan until golden, then grind. Dress while warm.