As a food editor, a lot of different snacks come across my desk ... only one thing has truly captured my attention as of late: Taokaenoi’s chicken larb-flavored seaweed chips. Eating seaweed as a ...

Her larb neua, a salad made with ground beef ... In fact, it’s probably more appropriate to say Saengsom isn’t cooking Lao food or Isan food as much as she’s cooking her own food, food ...

Larb originated in Laos, but has spread across the border to ... Grind to a rough powder, using a spice grinder (this works best), a food processor or blender, or a mortar and pestle (which ...

However, for evidence Pha Khao Lao wants its food to be accessible to a greater audience, you needn't look further than an entrail-free third option: duck larb ($35). But you really should look ...

Con Poulos for The New York Times. Food Stylist:Jerrie-Joy Redman-Lloyd. Hetty Lui McKinnon’s vegan version of the Lao dish is vibrant, punchy and meaty, thanks to the crumbled extra-firm tofu.

Some of the cuisines featured include fresh papaya salad, beef larb and Lao laksa, also known as khao pun noodle soup.

I love Thai food and you can’t beat a good larb. Usually larbs are served with rice, however for my version I have given it a little twist by wrapping it in rice paper. If you didn’t want to ...

Make the classic Thai larb with ground toasted rice ... Remove from the heat and leave to cool. Use a food processor to grind the toasted rice, or pound it with a pestle and mortar, until it ...