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

The sweet, hot, savory, tangy dipping sauce might just be the best part. This northern Thai pork larb recipe comes from Salt Lake City chef Ryan Lowder, a 2012 F&W Best New Chef. Garlicky ground ...

spicy and tangy flavors makes this Lao and Thai dish a crowd favorite. Traditionally served with sticky rice and fresh greens, a larb (also spelled laab or laap) gai recipe is light yet filling ...

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.