Recipe Tag: larb

Recipe

Fish Larb

A trip many years ago to Khon Kaen in north-eastern Thailand introduced me to the delights of Isaan cuisine and in particular larb (or larp laap, larp or laab as it is sometimes spelled), the chopped salad of minced duck, beef, pork, chicken or freshwater fish. The region’s cooking uses dried hot chilli with a wilful abandon; I’ve cut down the quantities somewhat but feel free to increase if you like. It’s not authentic, but I often add fresh chilli for a burst of colour too. Last summer I bought a sawtooth coriander plant at the Avondale market that is still going strong; its robust coriander flavour is perfect to use here, but otherwise use ordinary coriander along with other herbs. Don’t omit the toasted and ground rice. Not only does it add a nutty and textural component but it also helps to thicken the juices.

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