We haven’t found a better Thai restaurant in all of South Florida than Larb Thai-Isan. This narrow, colorful Fort Lauderdale restaurant is making the best versions we’ve ever had of Thai dishes like khao soi, larb, and som tum in an area that’s dense with corporate chain restaurants.
Every ingredient in every dish—from each spicy strand of papaya to the tender drumstick that floats in the khao soi—tastes like the perfect form of itself. And it’s also just a pleasure to eat here. Service is incredibly friendly, quick, and most tables have a view of the kitchen, where you’ll watch cooks pound, chop, and prepare the most delicious things you’ll find in a 20-mile radius.
photo credit: Cleveland Jennings
How to get into Larb Thai-Isan
Larb doesn’t take reservations, and it seems like the crowds outside get bigger every month. Expect a wait during peak dinner hours, but we usually walk in for lunch without an issue. If you do end up waiting, they offer beer and other drinks to guests on the patio.
Food RundownThai Tea
Served in a pint measuring cup, it’ll come in handy if you go heavy on the spicy dishes. It’s sweet, but not so sweet that you’ll struggle to get through the entire pint.
photo credit: Ryan Pfeffer
Yum Naem Khao Tod
An essential order. The bits of crispy rice come in big clumps that crunch as satisfyingly as an autumn leaf beneath a steel toe boot. You’ll also notice little bits of pork sausage scattered throughout, unless you’re eating this alarmingly fast, which could happen.
photo credit: Ryan Pfeffer
Namtok Moo Yang
We like to order this pile of grilled pork and add it to the yum naem khao tod to make it even porky-er. But it’s still good on its own. Ask for medium and the heat level will be tolerable, but certainly present.
video credit: Ryan Pfeffer
Khao Soi
Every noodle dish on the menu deserves a little noodle-shaped trophy engraved with, like, 400 exclamation points. But even infinity exclamation points doesn’t do the khao soi justice. It’s that rare dish that truly deserves the word perfect. And the chicken leg that juts from the bowl has meat so tender the breeze from the air conditioner could knock it off the bone.
photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC
Tum Pu & Pla-Ra
There’s an entire chunk of the menu dedicated to som tum, and our favorite is this mash-up, which tosses salted crab and fermented fish sauce into the crunchy papaya. If you really want it spicy, don’t hesitate to say so.
photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC
Larb
The larb is tender, flavorful, and (like pretty much everything here) the best version we’ve had in South Florida. Go for the pork over the chicken.
photo credit: CLEVELAND JENNINGS / @EATTHECANVASLLC
Bamee Pu-Moo Daeng
Not our favorite entree here (the pork is a tad overcooked), but we love the little tool kit of sauces and spices that come with the bowl of dry noodles. It helps you tinker with the flavors (and heat level).
photo credit: Ryan Pfeffer