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Chiang Mai Food:
Larb
(Northern Style Spicy Salad)

One of the favorite Northern Thai dishes is Larb or spicy meat salad. Larb in Northern and Thai pronunciation means good luck, so Larb is believed to be the good luck dish of every meal, especially as part of a special meal to welcome guests.

Ingredients

	Ground pork 200 grams Pork giblets (liver, kidney, stomach etc.) 200 grams Pork skin to taste Thinly sliced shallots 2-3 tablespoons Fried garlic 1-3 tablespoons Shredded coriander and eryngo 1-2 tablespoons Pork blood 1/2 cup Vegetable oil a few drops

Larb paste Ingredients

	Grilled dried chilies 20 grams Grilled galangal 1 piece Grilled garlic 4-5 cloves Grilled red onions 10 cloves Roasted Ma khaewn 1 tablespoon

Directions

1. Make the Larb paste by blending all the Larb pasteingredients together.

2. Mix the ground pork, giblets and pork blood with the Larb paste.

3. Northern Larb in traditional style is now complete; add fish sauce or any other seasoning of your choice if desired. If you cannot eat raw meat, continue to the next step.

4. Larb is still tasty even when it's cooked medium rare or well done. When cooked, it's called Larb Kua or Roasted Larb (Roasted Spicy Meat Salad). The way to prepare Roasted Larb is similar to a stir fry.

5. Put a few drops of vegetable oil in a pan; add some fried garlic and the prepared raw Larb then stir.

6. If the roasted Larb is too dry, add some water and salt whilst stirring.

7. The Roasted Larb is now ready to serve. Normally northern people eat Larb with pungent smelling vegetables, such as mint leaves, eryngo and fried kaffir lime leaves, but it can be eaten with any of your favorite vegetables.

Text: Pon
Photos: Apirak