A Royal Thai salad of minced duck, herbs and toasted rice powder, served warm. Vibrant and complex, it balances heat, acidity ...

Larb gai is a popular Southeast Asian salad made with ground chicken and an irresistible mix of fresh herbs, lime and fish sauce. The combination of savory, spicy and tangy flavors makes this Lao ...

Mix together the fish sauce, lime juice, shallots, chilli flakes and ground toasted rice in a small bowl. This is your larb dressing. Add 1–2 tablespoons of water to a small saucepan over a ...

Larb, also spelled larp, laap, lahb or laab, can be made from all different types of protein. I’ve had it with fish, mushrooms, chicken, duck and, of course, pork. Larb originated in Laos ...

“Larb hits the sour, salty ... chopped makrut lime leaves (if you can find them!), garlic and fish sauce. Roast the mushrooms at a high temperature and watch as they release their moisture ...

For the vegan fish sauce mix together pineapple juice ... with fresh mint to garnish and steamed rice alongside. I made larb tofu for Aucklanders Matthew and Diana. They are keen early adopters ...

Larb, a fragrant Laotian salad ... garlic and half of the cashews and cook for 30 seconds or until fragrant. Add the fish sauce, sugar and the tofu. Cook, stirring, for 8 minutes or until the ...

As the turkey sputtered and crisped in the pan, I mixed together a simple larb-inspired sauce of lime juice, fish sauce and chile flakes, which I drizzled onto the meat once it was browned.