Here’s a simple recipe for chicken larb. There are many versions of this dish, sometimes using minced pork instead of minced chicken. Larb is known for its lightly spicy, citrusy, sweet and salty flavors. The common ingredients you’ll find are lemongrass, lime, red pepper flakes, and fish sauce. This refreshing dish can be served as a salad wrap over lettuce leaves. Chicken larb is great over rice too.Recipe Courtesy of Looky Tasty.
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.
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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.