Larb Muang Khua(stir-fry) / Dip(raw) or Jin Larb or Larp or Laab or Lahb is a traditional Chiangmai meat salad beef/pork/chicken/fish mixed with the blood of animal seasoning with 10 spices. “Larb” has 2 meanings 1. to mince / chop (meat) 2. a fortune. “Muang” means a city (Lanna Kingdom or Northern Thailand) and “Khua” means to stir-fry. Northern Thai people eat Larb during auspicious celebrations such as Lanna New year in April ปี๋ใหม่เมือง, housewarming party, wedding ceremony, Buddhist ordination.
Larb Muang can be eaten raw beef/pork (Larb Dip ลาบดิบ) or cooked/stir-fry (Larb Khua ลาบคั่ว). 10 spices more or less can use such as coriander seeds, cinnamon, star anise, white cardamon, Sichuan pepper, long pepper, chili powder, salt served with fresh vegetables cabbage, cucumber, long bean, Chameleon leaf ผักคาวตอง, Eleutherococcus trifoliatus leaf ผักแปม, Hog plum leaf ยอดมะกอก, eggplant/aubergine, Vietnamese mint ผักไผ่ etc. and sticky rice.
The buffalo has long played as essential role in the cultures of Lanna and Southeast Asia. More than just a draft animal, the buffalo is deeply revered in rituals such as “Pu Sae Ya Sae” spirit ceremony on Doi Suthep, where buffalo sacrifice is offered to ancestral spirits to bless and protech the community.
In daily life, the buffalo was seen as a trusted companion of the farmar. Though only used a few hours a day, it was cared for year round.
Killing a buffalo was a major event. The whole village had to be informed, and the meat (called tok pun) was carefully divided among the community. Fresh buffalo meat was rare and reserved for special occasions harvest feasts, communal ceremonies, or major village festivals.
Over time, the rise of machinery reduced the need for buffalo in farming. For a period, buffalo meat became more available, but today it’s rare and expensive as native buffalo populations decline. Still, in rural areas outside Chiang Mai, buffalo meat is preferred over beef.
Place to Eat recommended by ARM (Nitipong)
- Laab Kai Meuang Phan Waen ลาบไก่เมืองพันแหวน on Bumrung Buri Road
- Hong Larb Santitham โฮงลาบสันติธรรม on Santitham Road
Article by “ARM” (Nitipong M.) cooking instructor : Small House Cooking Class LARB MUANG – 10 Spices Minced Meat
Hello ! my name is “ARM” (Nitipong M.) I am well trained from a culinary school and hotel in Chiang Mai.
As I grew up in Chiangmai, I’m really happy to show you a local market and how to choose Thai fruits such as mango, papaya, rambuton, mangosteen, lychee, longan etc. when it in season. Also introduce a herb garden for Thai kitchen such as lemongrass, Kaffir lime, sweet basil, holy basil etc. at my house.You will prepare all ingredients by yourself and have your own cooking station. I will help you in every steps and explain cooking dishes background.
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