What’s better than the Isaan-style larb or minced meat salad? The deep fried version — larb tod — made spicy and flavorful with chili, fish sauce, kaffir leaves and lime juice.
A homey, retro bar in Ekkamai, Taksura, serves it in their Thai light grub menu, coating it in tempura flour and toasted rice for extra crunch and bite. They don’t roll the meat up in balls, preferring to stick to the traditional recipe for larb.
Order it with your beer the next time you’re feeling peckish in the city, but in the meantime, check out our experience with larb tod on Coconuts TV’s latest episode of Instakitchen Bangkok.
Watch previous episodes of Instakitchen Bangkok, the glorious insiders’ guide to the best local food:
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