Larb is bold, herby and deeply satisfying — here’s what our customers love ordering alongside it to build an authentic and complete Thai meal.
🍚 Thai Sticky Rice
The most essential pairing for Larb and the one Sireeya recommends above all others. Thai Sticky Rice — soft, glutinous and gently fragrant — is the traditional accompaniment to Larb across northeastern Thailand and the pairing that makes the dish complete. You roll the sticky rice between your fingers, press it into the boldly dressed salad and eat them together — the rice absorbing the lime juice and fish sauce dressing and carrying the dried chilli heat through in a mouthful that is simultaneously fierce and deeply satisfying. In Isan, eating Larb without sticky rice is simply not done — the two are inseparable, each making the other taste better, and together they constitute one of the great simple meals in all of Thai cuisine.
🍗 Sticky Pork Spare Ribs
A pairing of deeply satisfying contrast. Sireeya’s Sticky Pork Spare Ribs — glazed in a homemade Thai sauce with sesame seeds and spring onions — bring rich, caramelised sweetness to the table that sits alongside the sharp, herby intensity of Larb in perfect opposition. Where Larb is bright, acidic and fiercely seasoned, the spare ribs are deep, sticky and warmly sweet — and that contrast between the two across the course of a meal creates a dynamic and genuinely memorable Thai eating experience.
🥢 Som Tam Thai
The most authentically Isan pairing on the entire menu. Som Tam Thai — vibrant green papaya salad with fresh chilli, lime, roasted peanuts and tomatoes — comes from exactly the same northeastern Thai culinary tradition as Larb, and across Isan the two dishes are eaten together constantly. Both are bold, bright and fiercely seasoned — both celebrate the Thai principle of balancing heat, acid and freshness in a single dish — and together they create a meal that is as close to an authentic Isan street food experience as you will find anywhere outside of Thailand itself.
🥥 Panang Curry
For those building a fuller, more indulgent Thai meal, Panang Curry is an inspired companion to Larb. The rich, thick coconut base and gentle sweetness of the Panang sauce — made with Sireeya’s authentic Koh Lanta curry paste — provides a luxurious, enveloping counterpoint to the fierce brightness of the Larb salad. The curry soothes where the salad invigorates, and the meal as a whole delivers a range of Thai flavour that moves from the most elemental and ancient to the most richly developed — a combination that any serious lover of Thai food will find deeply rewarding.