If we think about Local Northern Thai food or Northern food, we definitely think of Larbcure or Lardmu. Because if it’s unique taste, Larb is the highly popular food for both Thais and foreigners
This lunch, we will bring you to come and taste the Larb at Larb dee kom restaurant which is located near by Lotus Comethieng Chaing Mai. Our friends told us about how delicious it was so; we decided to come here today. When we arrive, we see many people there. Besides the Larb, they‘re also have others food which is hard to find to eat and another special recipe for Chicken to eat along with Larb, too
Larbmung is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and lime. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (kao kua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice. A common variation is neu-ah nam tok ("waterfall beef" but it could mean the dripping of meat juice during the grilling as well), in which beef is cut into thin strips instead of using ground beef.
There is also a variant from Northern Thailand which does not use lime or fish sauce, but rather other local condiments for flavor and seasoning. "Larb pla" is one kind of larb which made of minced fish mixed with spices. There is a kind of larb called lu, which made of minced raw beef mixed with blood, bile and spices. Lu is usually eaten with vegetables and often served with beer or the local moonshine called lao khao.
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