Description
'Dip' means raw. An extremely hardcore Northern/Isan dish of fresh raw minced beef (or pork), mixed with fresh blood, offal, spices, and toasted rice powder.
Restaurants serving Larb Dip (Raw Meat Larb)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef (Ultra-fresh
- raw grade)
- Fresh blood(Luad)
- Blanched offal
- Khao Khua(Toasted rice powder)
- Makhwaen(Northern Sichuan pepper)
Instructions
- Mince fresh raw lean meat.
- Mix spices into fresh blood (Luad).
- Toss raw meat, herbs, toasted rice powder, and blood. (*Strict hygiene required).
Learn more Spice, substitutes, tips
Key spices
Fresh blood richness、Makhwaen(Sichuan pepper)
Substitutes at Japanese supermarkets
(Replication in Japan is dangerous/not recommended)
Pairing
Strong liquor (Lao Khao) / Sticky rice
Trivia
[Difference] Tourist Larb (Larb Suk) is always cooked. 'Dip' (raw) is a fanatical dish eaten by local men at banquets, essentially Thai Yukhoe.
Eating tips & etiquette
Wrapped in raw cabbage and eaten as a snack with strong liquor. The wild iron flavor of the blood and spices stimulates the brain.
Allergen
Beef