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. In Luang Prabang, Laos, I had a ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I am a snacky person by nature. My pantry is always fully stocked with chips, cookies, and crackers; I am very much ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. The toasted rice powder is really the key to a good larb. It provides texture but also absorbs the ...

Heat a wok or skillet over medium-high heat. When very hot, add water, and then add chicken, stirring constantly to break up lumps. Stir 2 minutes, just until cooked through; transfer to a mixing bowl ...

Weekday Plants is a weekly recipe column from Salon Food that centers on easy-to-make and adaptable vegan meals. I also learned that nothing beats a “choose-your-own-adventure” spread, especially when ...

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 should be ...

Cauliflower might not be an ingredient inmost traditional larb recipes, but the toasted rice powder is. Look for sticky rice in the bulk bin and the international section.

Larb is served all over Chiang Mai and has Laotian roots. It is essentially a salad but makes a great main course for a dinner. To make toasted rice powder, toast uncooked jasmine rice in a dry ...

There is no doubt that a good larb is a little complex, with lots of ingredients, but with bags of flavour, it’s worth the effort. Lemongrass, lime leaves and good fish sauce are essential elements ...

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 has ...