Larb
Larb is a vibrant and flavorful minced meat salad, traditionally made with ground chicken, pork, or beef, and seasoned with lime juice, fish sauce, chili, and fresh herbs like mint and cilantro. It's a staple of Lao and Isan (northeastern Thai) cuisine, often served with sticky rice and fresh vegetables like cabbage and long beans.
🍽️ Nutrition at a glance
Larb is a high-protein, low-carb dish that is relatively low in fat, especially when made with lean meat. It provides a good source of iron, zinc, and B vitamins, with a typical serving containing roughly 200-250 calories.
Nutrition breakdown
| Calories | 230 kcal |
| Protein | 28 g |
| Carbs | 5 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Iron | 2.5 mg |
| Zinc | 3.2 mg |
| Vitamin B12 | 1.8 mcg |
| Niacin (B3) | 8 mg |
| Potassium | 380 mg |
| Phosphorus | 220 mg |
| Vitamin C | 15 mg |
| Manganese | 0.4 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
What makes larb culturally unique is its central role in Lao social gatherings and celebrations, often considered the national dish of Laos. Nutritionally, the use of fresh herbs and lime juice not only adds flavor but also provides a dose of antioxidants and vitamin C, which can aid in the absorption of iron from the meat.
🍽️ Related dishes
AI estimate may be inaccurate · Terms