Larb, a Thai word that translates literally to something like "chopped up," is a minced meat salad made from virtually any protein — pork, chicken, beef, duck, or fish. At once spicy ...

Traditionally served with sticky rice and fresh greens, a larb (also spelled laab or laap) gai recipe is light yet filling ...

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 ...

1. Cook your chicken mince in a pan on medium to high with a little bit of water. 2. Once cooked, break up the mince with a wooden spoon. 3. In a large bowl, mix all your ingredients together, except ...

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, but ...

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 ...

Although those are all well and good, only one thing has truly captured my attention as of late: Taokaenoi’s chicken larb-flavored seaweed chips. Eating seaweed as a snack is not revolutionary ...

1. Cook your chicken mince in a pan on medium to high with a little bit of water. 2. Once cooked, break up the mince with a wooden spoon. 3. In a large bowl, mix all your ingredients together ...

1. Cook your chicken mince in a pan on medium to high with a little bit of water. 2. Once cooked, break up the mince with a wooden spoon. 3. In a large bowl, mix all your ingredients together ...