LARB!

Ah yes, the pleasures of the Thai Yum. When it turns summer and disgustingly hot, and you feel like your energy has been sapped from the oppressive weather, spicy and tangy Asian salads can be a refreshing and satisfying boost — and for the most part, they’re pretty healthy too.

Larb is one of my favorite Thai dishes. Chances are, if I am going to a Thai restaurant for the first time and they have Larb on the menu, its what I am going to be ordering — it’s one of those “benchmark” dishes because its so simple to make. Anyone can make a good Larb at home, because it doesn’t require difficult to obtain ingredients (fish sauce is easy to get these days) or technical skills to prepare. Larb was a huge subject of interest back when I was still involved on eGullet — it was one of those huge monster threads that kept on going, and going. The general rule of thumb is that If it’s a protein, you can larb it. I have to give fellow blogger tommyeats the credit for starting it, it was inspired genius.

Larb, Laab, Larp… doesn’t matter what you call it, let’s eat it! Click on the “Read the rest of this entry” link below for more.