Larb comes in two distinctive styles from two parts of Thailand: the sour-and-spicy Isaan version, and this one, which leans into dark, toasted spices and is deeply savory.
Northern Larb with Bison
Chef Jarrett Wrisley
4-6
20 minutes
20 minutes
Thai
Entrèes
The signature flavor of Northern larb comes from maekwan, a dried spice from Northern Thailand known for its numbing, citrusy, and evergreen flavor. It's not easy to find Stateside, but its similarity to Sichuan peppercorns means you can substitute those here.
Ingredients
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25 medium dried chilies
1 tbsp coriander seeds
2 tbsp makwaen, or 1 tbsp Sichuan peppercorns
1 tbsp long pepper
10g galangal, peeled, sliced thin
50g shallots, peeled and sliced
6 cloves garlic
½ tsp salt
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100g shallots, sliced thin
6 garlic cloves, fried in same oil, till brown
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1.5 pounds of beef/pork/chicken, ground or hand-chopped
Stock, to season
2 tbsp prik larb (or more) to taste
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1-3 tbsp shallot/garlic oil
1 handful cilantro, chopped
1 small bunch spring onions, chopped
Fish sauce, to taste
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Mortar and Pestle
Directions
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Toast your dried spices (dried chilis, coriander seeds, peppercorn) in a dry pan over medium heat until fragrant. Move to a mortar and pestle, adding a big pinch of salt. Grind. Add galangal. Grind. Add shallots and garlic. Grind.
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Fry your sliced shallots and chopped garlic in 4-6 tablespoons of a neutral oil. Save the fried bits for finishing the dish, and leave the oil in the pan.
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Add your prik larb seasoning to the oil in the pan. Add your meat, and begin to cook over medium heat.
Add a few splashes of stock, and when the meat is cooked through, add half of the fried garlic and shallots mixture.
Season with fish sauce, and top with the remainder of the fried garlic and shallots, your cilantro, and spring onions.
Serve with sticky rice, or steamed Jasmine rice.