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 ...

T hese Thai Mushroom Wraps are a vegetarian version of the popular Thai street food, Laab gai (aka larb gai), and are made with minced mushrooms, stir-fried with shallots, and combined with many ...

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 ...

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 ...

I love Thai food and you can’t beat a good larb. Usually larbs are served with ... If you didn’t want to use rice paper you could just as easily wrap in lettuce leaves for extra texture ...

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 ...

The word ‘larb’ means ‘chopped up’ in Thai ... toasted rice and shiitake mushrooms to give the lettuce wraps a delicious plant-powered filling. The best bit? This recipe takes just ...

Make the classic Thai larb with ground toasted rice, a seasoning which gives larb its unique character and adds a slight crunch and smokiness. What a way to say I larb you. Put the uncooked ...