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Entries tagged with 'larb'

Shimeji Mushroom Laab

Serious Eats Leela Punyaratabandhu Post a comment

A variation of the classic Northern thai hot and sour salad made with shimeji mushrooms. More

Thai Chicken Larb

Serious Eats Yvonne Ruperti 11 comments

This healthy dish of ground chicken, shallots, mint, and cilantro is full of fresh and hot Southeast Asian flavors. Serve it as a crispy lettuce wrap or over rice. It can be on the table in under 30 minutes. More

Pig's Ear Larb

Serious Eats Chichi Wang Post a comment

Pig ears larb. The pig skin soaks up a marinade of fish sauce and lime, and then you get the crunch of the cartilage with every bite. More

Pork Larb (Thai Salad with Pork, Herbs, Chili, and Toasted Rice Powder)

Serious Eats J. Kenji López-Alt 7 comments

A classic Northern Thai dish, larb is a meat-based salad that exemplifies the hot, sour, pungent, and sweet flavor balance typical of many Thai dishes. Our version uses fried shallots for extra flavor along with toasted rice powder, giving it an intense nuttiness. We found that grinding the meat yourself in a food processor results in a more interesting and varied texture. More

Harold Dieterle's Duck Larb

Serious Eats J. Kenji López-Alt 1 comment

Chicken breast, beef chuck, pork loin or shoulder, or even firm fish can be substituted for the duck. Toasted glutinous rice powder can be purchased at Thai grocers. Thai red chili powder can be found in Asian grocers, or you can substitute red chili flakes. This dish is extremely hot. You can tone down the heat to suit your taste if desired. More

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