Larb Ped

Origins and tradition

Larb (or laap) is one of the defining dishes of Isan, north-eastern Thailand, and of Laos, where it is considered a national dish. It is a minced-meat salad seasoned with lime juice, fish sauce, shallots, spring onions and a generous handful of fresh herbs.

Its aromatic signature comes from khao khua: raw rice dry-toasted then ground, which adds a roasted note and a slightly grainy texture. That detail is what sets a well-made larb apart from a simple meat salad.

At Thai Yim 2

The ‘ped’ version, with duck, has richer, more flavourful meat than the chicken or pork versions. At Thai Yim 2, we make it Lao style, nicely spicy (spice 3/4), with its fresh herbs and toasted rice.

How to enjoy it

It is traditionally eaten with sticky rice, which tames the chilli and suits a shared meal. It’s €13 a plate. Eat in, in the 13th near Olympiades, or take away.