This is an updated version of a classic Thai dish, larb. For Thai food eaters and cooks, this is the dish that casual Thai eaters don't usually get to. There's the usual suspects of Pad Thai, Tom Yum, Green Curry, and mango sticky rice. Then there's this--larb. 'larb' just means, a chopped up protein, so you can make this dish with chicken, pork, beef or duck (with crispy skin pieces) tossed with a Thai vinaigrette without oil. The dressing is salty, sour and spicy. The fruit adds the sweet and the mint lightens up the dish.

Share: