This Thai raw beef salad is a quick, easy, and authentic dish from northeastern Thailand, and a delicacy for the people of Isan. This traditional no-cook recipe is packed with bold, spicy flavors, fresh herbs, and fragrant spices. Serve it with Thai sticky rice for an authentic taste of Thai cuisine.

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What is Thai beef tartare?

Raw larb, also known as lab dip, koy nua, or larb dip, is a spicy raw beef salad from Thailand’s Isan region.

This dish combines minced beef, often with beef blood and bile, with toasted rice powder and spices, creating the bold flavors that are so distinctive of Lao and Isan cooking. You have been warned.

A “salad”?

This authentic Isan larb is no ordinary salad. Enriched with beef blood, it has a deep, rich flavor that is truly unique. The raw beef is so tender it almost melts in your mouth.

Fresh vegetables such as Thai eggplants and crunchy yardlong beans make the perfect accompaniments, adding brightness and crisp texture. And of course, a bamboo basket of sticky rice is essential!

chicken larb on a white plate — Also try the recipe for chicken larb

It’s a regional staple, especially among adults—often the dish of choice for taking a break during hard labor. Isan cuisine is known for its spicy flavors, and this Thai raw beef dish is no exception. Feel free to adjust the heat by changing the amount of Thai chili flakes used in this recipe.

Is it safe to eat raw beef like this?

Yes, raw beef can be eaten when it is fresh, high-quality, and properly prepared, just as with classic French steak tartare.

In rural Isan villages, beef typically does not come from supermarkets. Instead, local butchers supply meat from their own cows, ensuring freshness and quality.

bile, beef, and intestines in a basket — In Isan, you can order ready-to-use larb dip packets from the butcher

Make sure your beef is fresh and unprocessed. If you have any doubts about the freshness or quality of the beef, it is best to play it safe and skip this recipe.

The main ingredients in Thai beef tartare

Beef: The best cut of beef for raw beef larb is a lean cut with little fat, such as tenderloin. These cuts are tender and absorb the flavors of the dressing without overpowering them.

Beef bile: A liquid produced by the liver and stored in the cow’s gallbladder. It gives the salad a distinctly bitter note.

Salt: A pinch of salt enhances the beef’s natural flavor and balances the spices.

MSG: Monosodium glutamate is a flavor enhancer often used in Thai and Lao cuisine to deepen savory flavors.

Fish sauce: Fish sauce adds salty, umami richness. To make koy nua, choose a high-quality fish sauce that is not overly salty, such as Phu Quoc.

Thai chili flakes: Adjust the amount of chili powder to tailor the heat to your taste. Make it as mild or as fiery as you like.

Toasted rice powder: Khao khua is made by lightly toasting sticky rice, then grinding it into a fine powder with a mortar and pestle. It gives the salad a nutty flavor and a pleasantly crunchy texture.

Green onions, culantro, cilantro: These are my fresh herbs of choice, but feel free to customize with your favorites, such as mint.

Beef blood (optional): Beef blood is optional, but highly recommended, as it gives the salad a rich, slightly sweet flavor.

Intestines (optional): Another traditional ingredient that enhances both flavor and texture. I used beef tripe, liver, and spleen.