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 ...

A Royal Thai salad of minced duck, herbs and toasted rice powder, served warm. Vibrant and complex, it balances heat, acidity and umami in every bite. Serves 2 Ingredients · 120 g (4¼ oz) duck breast, ...

At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an irresistible appetizer of ground meat spiked with chiles, lime juice, and fish sauce and served with lettuce ...

Remove the skillet from the heat, and stir in the lime juice, fish sauce and the reserved sliced onion. Serve the larb warm, room temperature or cold with piles of cilantro and mint leaves ...

Larb is typically made with ground or minced meat — such as chicken or pork — that has been flavored with thick fish sauce, lime juice, chili, mint and assorted vegetables. Often ...

“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 ...

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.

fish sauce, rice powder) and the Lanna-style in Northern Thailand (earthy, salty, bitter herbs),” Yang explains. This larb recipe is seasoned in the Lao-style with hot Thai chiles, toasted and ...

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 ...