Larb, also spelled larp ... Grind to a rough powder, using a spice grinder (this works best), a food processor or blender, or a mortar and pestle (which takes the longest). You need just a ...

The sweet, hot, savory, tangy dipping sauce might just be the best part. This northern Thai pork larb recipe comes from Salt Lake City chef Ryan Lowder, a 2012 F&W Best New Chef. Garlicky ground ...

If you search for where to find spicy food in Berlin, Larb Koi will feature heavily in the results. This is one of the only places in the city where you can eat wildly spicy dishes—the chicken ...

Use a stick blender to blitz to a smooth-ish paste (alternatively, use a blender or small food processor). Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Mix the cornflour with the crumbled ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

It’s about time we gave the humble pea its time in the limelight, and this delicious plant-based Thai larb recipe from Yes Peas! is a great place to start. There’s a reason why a bag of peas ...

Cook chicken with a little water. Stir till chicken is cooked. 2. In a bowl combine chicken, fish sauce, palm sugar, lime juice, ground roasted rice, green onions, coriander leaves, shallots, ground ...

I love Thai food and you can’t beat a good larb. Usually larbs are served with rice, however for my version I have given it a little twist by wrapping it in rice paper. If you didn’t want to ...

Use a food processor to grind the toasted rice ... 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 ...