Preparation info
  • Makes

    125 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Larp (also spelt larb or laab), popular in the north of Thailand and Laos and traditionally served with sticky or glutinous rice, is a fiery-hot dish that bears a similarity to steak tartare. The spicy, aromatic paste is mixed with raw or lightly cooked meat as it is minced. The most popular Thai versions are made with raw beef or cooked chicken meat, a speciality of Chiang Mai. I also use it with quail: I sear the meat over high heat with a garlic and pepper paste before mixing it with the