Larb is kind of like som tam’s meat sibling; they’re made from various ingredients. But, they go together exceptionally well. It’s a straightforward Thai Isaan food dish, it’s easy to make, and it’s a genius ingredient combination. One of the best flavor combinations is a larb spoon accompanied by a ball of fresh sticky rice.
The larb of northern Thailand— larb Lanna — is very different from the larb of the globally more popular Lao style. The Tai Nyuan / Khon Muang (Northern Thai people) northern Thai larb does not contain fish sauce and is not sour, as there is no use of lime juice or another souring agent.
Alternatively, the Northern Thai variety uses a mixture of dried spices as flavoring and seasoning. These include ingredients such as cumin, cloves, long pepper, star anise, prickly ash seeds, and cinnamon, among others, originating from northern Thailand’s Lanna Kingdom location on one of China’s spice routes.
About Thai Larb Recipe
In general, many Thai and Southeast Asian dishes, such as Vietnamese summer rolls, use fresh herbs such as mint or cilantro. They are an essential part of the larb. Lime juice, fish sauce, and dried chili pepper are flavored in the salad.
But, the most essential ingredient is possibly khao khua. Khao khua is sticky rice finely ground and toasted. It allows the thickening of the juice that comes from the meat. It will also tie together all the ingredients and provide the salad with some crunchiness.
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