Larb is a heavily seasoned meat salad that's garnished with freshly chopped herbs and khao khoua — toasted ground rice. Considered the unofficial dish of Laos, larb is consumed both in Laos and the bordering Isan, a region in Thailand.
The base of the dish is hand-minced meat, either beef, pork, chicken, duck, or fish, that can be raw or cooked, a souring agent - typically lime juice, and either fish sauce and/or padaek, a type of fermented fish sauce. The ingredients and variations of the basic recipe are endless, and similar dishes can be found throughout Southeast Asia.
MAIN INGREDIENTS
This southern Thai variety of dry curry combines spicy curry paste and ground pork. The fragrant paste consists of red chili peppers, lemongrass, garlic, turmeric, cilantro, galangal, and shrimp paste, while the whole dish is seasoned with palm sugar and fish sauce.
No liquid is added to the curry, allowing the pork to be thoroughly coated in the curry paste and producing an almost dry version of a stir-fry. The dish is usually served with fresh vegetables and rice on the side.
MOST ICONIC Khua kling
This Thai snack consists of grilled or deep-fried meatballs made with a mixture of ground meat (usually beef or pork) combined with herbs and seasonings. The dish is served on a bamboo skewer, typically accompanied by a sweet-and-spicy dipping sauce.
Luk chin ping is sold by many street vendors in Thailand and it is beloved by children and adults alike.
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