Larb, the ground-meat salad of northeast Thailand, is a handy litmus test for Thai-food connoisseurs. If it’s missing even one of its critical components—fragrant herbs, searing chiles ...

Use a food processor to grind the toasted rice ... chilli flakes and ground toasted rice in a small bowl. This is your larb dressing. Add 1–2 tablespoons of water to a small saucepan over ...

Use a stick blender to blitz to a smooth-ish paste (alternatively, use a blender or small food processor). Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Mix the cornflour with the crumbled ...

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 ...

This recipe is by chef Lek Trirattanavatin from Ponsonby's saan: "Larb is a traditional dish from Isaan and duck larb is well-known, especially in Udon Thani. Every household has a different ...

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an ...

A crunchy mixed chicken salad cooked with Thai herbs and served with a bowl of fresh vegetables and hot sticky rice. Cook chicken with a little water. Stir till chicken is cooked. 2. In a bowl combine ...

and the cross-cultural pork larb tostada with avocado, toasted rice, cabbage, peanuts and herbs. That last one stood out for ...

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 ...

I love Thai food and you can’t beat a good larb. Usually larbs are served with rice, however for my version I have given it a little twist by wrapping it in rice paper. If you didn’t want to ...