The two basic, extremely broad schools of seasoning are the Lao-style in Isaan (lime, spicy, fish sauce, rice powder) and the Lanna-style in Northern Thailand (earthy, salty, bitter herbs).
The larb recipe is seasoned in the Lao-style with hot Thai chiles, toasted and ground rice, lime juice, fresh mint, and cilantro. Ingredients like glutinous rice and quality fish sauce are recommended.
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