Forget your Pad Thai, your Fried Rice, and your Yellow Curry, if you want real Thai food, you can't get better than a spicy dish of Larb.
A delicious plate of larb pork
This is one of my favourite dishes, and I now often use it as a benchmark by which to judge the quality of a restaurant. So what exactly is it?
LARB
In simple terms its a spicy meat salad from the North-Eastern region of Thailand. Originating in Laos, variations of this dish are found across Thailand, Myanmar and even parts of southern China. Larb is most often cooked with ground pork, it can also be made with fish, duck, chicken, beef or mushrooms. To give the larb its spicy flavour, the minced pork is mixed with chili, mint and chopped onion. It is then flavoured with fish sauce, lime juice, ground and roasted rice and some mixed herbs.
When these ingredients are mixed correctly, they provide the perfect magical combination of spicy, sour, sweet, salty & bitter.
Larb Ingredients
source: www.siamsizzles.com
A delicious plate of larb will usually cost between $2-$5 from most vendors around Bangkok, and is most often served with sticky rice, to mop up the flavours.
source:https://joegraff.files.wordpress.com
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