📝 About This Recipe
Larb Dib is the bold, soul-stirring 'king' of Lao salads, featuring ultra-fresh beef hand-minced to a buttery consistency and seasoned with a complex array of aromatics. This raw delicacy is defined by its balance of citrusy lime, earthy toasted rice powder, and the optional but authentic addition of 'phet' (bitter bile) for a sophisticated depth. It is a celebratory dish traditionally shared among friends, representing the vibrant, unapologetic flavors of the Isan and Lao highlands.
🥗 Ingredients
The Meat & Texture
- 500 grams Lean Beef Top Round or Sirloin (extremely fresh, high-quality, chilled)
- 100 grams Beef Tripe (cleaned, boiled until tender, and thinly sliced)
- 3 tablespoons Khao Khua (Toasted Sticky Rice Powder) (freshly toasted and ground)
The Seasoning
- 3-4 tablespoons Fish Sauce (Padaek or standard) (to taste)
- 3 tablespoons Fresh Lime Juice (roughly 2 juicy limes)
- 1-2 tablespoons Dried Red Chili Flakes (adjust for heat preference)
- 1-2 teaspoons Beef Bile (Nam Phet) (optional, for authentic bitter notes)
- 1/2 teaspoon MSG (optional, for traditional umami)
Aromatics & Herbs
- 3 pieces Shallots (very thinly sliced)
- 1 stalk Lemongrass (tender inner core only, minced finely)
- 1 tablespoon Galangal (finely grated or minced)
- 1/2 cup Fresh Mint Leaves (plucked whole)
- 1/2 cup Cilantro (roughly chopped)
- 4-5 leaves Culantro (Sawtooth Herb) (finely sliced)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Place your raw beef in the freezer for about 15-20 minutes before starting. This firms up the muscle fibers, making it much easier to mince safely and cleanly.
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2
Prepare the Khao Khua: In a dry skillet over medium heat, toast raw sticky rice (glutinous rice) with a piece of lemongrass and a lime leaf until deep golden brown and fragrant. Grind into a coarse powder using a mortar and pestle.
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3
Remove the beef from the freezer. Using a very sharp heavy knife or cleaver, slice the beef against the grain into thin strips, then begin mincing by hand.
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4
Continue mincing the beef until it reaches a soft, almost paste-like consistency, but still retains some textural integrity. Avoid using a food processor as it destroys the mouthfeel.
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5
In a large mixing bowl, combine the hand-minced beef and the sliced boiled tripe. The tripe adds a wonderful chewy contrast to the soft meat.
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6
Add the minced lemongrass and grated galangal to the meat. Use a spoon to fold them in; these aromatics help 'mask' the rawness of the beef.
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7
Pour in the lime juice. You will notice the meat change color slightly (turning a pale pink) as the acid begins to 'cook' the exterior of the mince.
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8
Add the fish sauce, chili flakes, and the beef bile (if using). Stir well to ensure the seasonings are evenly distributed.
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9
Incorporate the Khao Khua (toasted rice powder). This acts as a thickener and provides the signature nutty, smoky aroma of Lao cuisine.
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10
Add the sliced shallots, green onions, and culantro. Toss gently so you don't bruise the herbs.
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11
Taste the mixture. It should be savory, spicy, and herbaceous. If you prefer more bitterness, add a drop more bile; for more zing, add lime.
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12
Fold in the fresh mint and cilantro at the very last second to keep them vibrant and green.
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13
Transfer the Larb Dib to a chilled serving platter. Garnish with extra mint sprigs and whole dried chilies for visual impact.
💡 Chef's Tips
Always source your beef from a trusted butcher and specify it is for raw consumption to ensure maximum safety and freshness. Never skip the Khao Khua; it is the heartbeat of the dish. Making it fresh rather than using store-bought makes a world of difference. If you are hesitant about the bitterness of bile, start with just a few drops; it provides a 'dark' savory depth that balances the bright lime juice. Keep all your mixing bowls and utensils chilled to maintain the temperature of the raw meat throughout the preparation process.
🍽️ Serving Suggestions
Serve with a generous basket of warm, steamed Sticky Rice (Khao Niew) to scoop up the meat. Accompany with a 'Phak' (vegetable) platter including raw cabbage wedges, long beans, and cucumber slices to provide crunch and cooling. Pair with a cold, crisp Lao lager or a dry Riesling to cut through the spice and richness. Provide extra fresh bird's eye chilies on the side for those who want an extra kick of heat.