Larb Dib
Raw beef salad made with freshly cut beef slices, cow bile and fresh blood. A delicate dish from northeastern Thailand with a bitter and herbal taste.
118 ฿
Spice Level
Description
Larb Dib is one of the most daring versions of the famous larb, the iconic salad of northeastern Thailand. Unlike traditional larb where the meat is cooked, Larb Dib uses freshly minced raw beef, mixed with cow bile that brings a characteristic bitterness and fresh blood that enriches the texture and flavor. Everything is seasoned with lime juice, fish sauce, shallots, fresh mint, cilantro and toasted ground rice (khao khua). This bold preparation offers a complex taste where bitter, sour and salty balance perfectly. It is a dish reserved for adventurous palates, deeply rooted in the culinary culture of Isaan.
History & Origin
Larb Dib is an ancestral specialty from Isaan, the northeastern region of Thailand. In this agricultural region where buffalo and cattle farming is traditional, no part of the animal is wasted. The use of bile and blood in larb dates back centuries, reflecting a philosophy of total respect for the animal. Once consumed during ceremonies and village festivals, Larb Dib remains today a symbol of Isaan's culinary authenticity. Its preparation requires great freshness of ingredients and know-how passed down from generation to generation.
Main Ingredients
- Bile de vache
- Raw beef
- Lime
- Cilantro
- Mint
- Sang frais