Larb

Toasted rice powder (khao khua) is made by dry-roasting raw jasmine rice until golden, then grinding it. It adds a nutty aroma and slightly thickens the dressing, giving larb its signature texture. You can make it at home in 5 minutes in a dry pan. Do not skip it — without it the salad loses its authentic character. Crushed toasted peanuts are a rough substitute but the flavor profile differs.

Raw larb (larb dip) is a traditional northern Thai dish and is considered safe when made with extremely fresh, high-quality meat from trusted sources. For home cooking, fully cooked larb is strongly recommended — cook the minced meat in a hot dry pan until just done, about 3-4 minutes, then dress immediately while still warm. The warm meat absorbs the lime and fish sauce much better than cold.

Start with just half a fresh chili or use dried chili flakes in small amounts — 0.25 tsp is a mild starting point. The heat in larb comes from fresh chilies, so simply reducing the amount works well. Do not omit the lime juice or fish sauce — these are what make the dish taste Thai, not the chili. You can always serve extra chili on the side for those who want more heat.

Use soy sauce combined with a small amount of seaweed or miso paste to replicate the umami depth of fish sauce. A ratio of 2 tbsp soy sauce plus 0.5 tsp white miso works well. Also replace minced meat with finely crumbled firm tofu or cooked lentils. Keep the lime juice, herbs, and toasted rice powder — the freshness and texture are what make larb, not the protein.

Larb is best eaten within 30 minutes of dressing. The lime juice wilts the herbs and the rice powder loses its crunch after about an hour. If you need to prepare ahead, cook and cool the meat, make the dressing, and toast the rice powder separately — combine everything just before serving. Leftovers keep in the fridge for up to 1 day but the texture will be noticeably softer.