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Top Rated Larb Recipes

Larb
I had the great fortune of living right next to Thai Town when I used to call Los Angeles home. There was a restaurant that served amazing drunk food called Hollywood Thai. With a name like that, one probably wouldn't expect much. We are, after all, talking about drunk food, and a place that serves beer — ahem, "tea" — surreptitiously in teapots after 2 a.m., when all other bars have closed by law in the city of angels. One of my favorite dishes there was a traditional northeastern Thai dish from the region of Chiang Mai called larb (also spelled laab). It's a "salad" in the sense that it comes with a wedge of cabbage. What you're supposed to do with this cabbage isn't apparent at first until someone at the table puts two and two together and breaks off a leaf of cabbage and uses it as a spoon. Commonly found at many Thai restaurants worth visiting, I swore by Hollywood Thai's rendition of the dish, which was inexplicably addictive. Well, perhaps not inexplicable — my version here is missing the key ingredient, MSG. See all beef recipes. Click here to see Bountiful Basil Recipes.
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Chicken Salad
Salads of Laos and Thailand tend not to focus on leafy greens but rather use meat, seafood, fruit and herbs as their main ingredients. Unlike green salads, this dish can be made several hours in advance and chilled until ready to serve.
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Lia Mack Huber, Cooking Light MARCH 2003
Larb is a traditional Thai dish of spicy ground chicken, but ground turkey breast is leaner and just as tasty. Place the cooked turkey mixture in cabbage leaves for a delicious wrap.
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Wenstar
This is one of my favorite dishes. I learned to prepare it during a Thai cooking class given by the chef/owner at the Thai Erwan restaraunt in VA.
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Topher
A larb is a spicy Thai appetizer. This is for tofu but can be easily substituted with my personal preference of ground chicken or even turkey.
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Ann Taylor Pittman, Cooking Light SEPTEMBER 2004
Traditionally made with ground chicken, larb is a spicy Thai appetizer. This rendition works well because the tofu readily absorbs the seasonings. Serve with lime wedges for extra zip.
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Julianna Grimes, Cooking Light JANUARY 2011
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Sue Lau
This Thai dish makes a great appetizer, in smaller portions.
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ssinderella
Absolutely delicious (if you like thai food). All ingredients can be found in an asian market for muchless money than the regular market. Can be made in a matter of minutes.
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Sharon123
I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra zip. Use soy sauce instead of fish sauce to make this recipe vegan. Adapted from Cooking Light magazine.
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Giada De Laurentiis
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Scoutie
Just saw this on Food Network,looked delish! Giada wrapped the mixture into lettuce leaves, that is what I will do.I think any lettuce can be used and I also don't think the rice is needed if you use this as a filler for a lettuce wrap. *Can be found at specialty Asian markets. Posted for ZWT6.
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