I have been making this recipe since I came across it in the 2004 Asia cookbook of the British travel writer and photographer Alastair Hendy. We are now blessed with many more cookbooks exploring ...

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 ...

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 ...

Scatter the remaining mint leaves over to garnish and serve. The best way to eat these is to simply just pick a cup up with your hands and bite in.

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 ... the lettuce wraps a delicious plant-powered filling. The best bit? This recipe takes just 25 minutes to make, so you’ll be chowing down ...

I have been making this recipe since I came across it in the 2004 ... lemongrass and Thai basil. Like some of the best dishes, it adapts to personal taste easily. I like mine with some crunch ...

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 ...