This is your larb dressing. Add 1–2 tablespoons of water to a small saucepan over a medium heat. Add the minced pork and stir until the pork is cooked through – about 7–8 minutes.

I’ve had it with fish, mushrooms, chicken, duck and, of course, pork. Larb originated in Laos ... You need just a little of the rice powder for this recipe; put the leftovers in a small airtight ...

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 ...

In Thailand, larb is typically eaten with rice and papaya salad, but you could also roll up the pork inside of lettuce leaves or flour tortillas and turn it into wraps. Recipe: Thai Basil Pork ...

I have been making this recipe since I came across it ... Substitutions Larb is usually made with chicken or pork but most proteins work. Meera Sodha offers a version with oyster mushrooms in ...

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

If you want to be sure of exactly what has gone into your mince then choose a whole piece of pork and ask your butcher to mince it for you (most butchers will be happy to do this). Try mixing a ...