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 ... Put about 60 grams (2 oz) of raw glutinous rice in an unoiled skillet placed over a medium-low flame. Shake the pan almost constantly until the grains are pale brown ...

Make the classic Thai larb with ground toasted rice ... Remove from the heat and leave to cool. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it ...

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 ...