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 ...

Although Berlin’s best and most beloved Thai food can undeniably be found at ... onto the nearby Württembergische Straße—Larb Koi is a close runner-up, battling it out against Khao Taan ...

Thai salads are notable for their punchy flavours, offset by cool fresh herbs. This vegan version using crisp, chewy baked tofu is served in crisp lettuce cups. Drain off any liquid from the tofu ...

What takes the chips up another notch is their larb seasoning. Taokaenoi is a product of Thailand, so you can trust that they nail the flavor of larb: the chips are slightly spicy and zippy with ...

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 ...

Larb originated in Laos, but has spread across the border to Thailand and other neighbouring countries. A shop specialising in larb will (or should) vary the seasonings according to the type of ...

Many Thai dishes are perfect for warmer weather because their vivid flavours refresh the palate. Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the ...

Larb Thai-Isan The menu includes longtime family recipes like duck curry, papaya salad, tom kha kai, and delectable desserts like mango sticky rice and coconut ice cream on brioche bread.

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 ...

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 ...

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 ...