Comments on: Make Larb Tonight

By: Urban Thai Cooking School, Thai House, Yaletown, Vancouver

Urban Thai Cooking School, Thai House, Yaletown, Vancouver — Wed, 10 Nov 2010 00:04:54 +0000

[...] up was the Larb. I have my own special home larb recipe, but this was a more traditional way of making the dish. This is generally my favourite Thai food, [...]

By: Khunnai Chang Thai Cuisine, West End, Vancouver

Khunnai Chang Thai Cuisine, West End, Vancouver — Tue, 23 Mar 2010 23:14:40 +0000

[...] off, we had the Larb Gai, which is something that I will always order if it’s on the menu – a combination of [...]

By: Maenam Thai Restaurant, Kitsilano, Vancouver

Maenam Thai Restaurant, Kitsilano, Vancouver — Wed, 10 Feb 2010 04:48:55 +0000

[...] Vietnamese mint, pork crackling, spring onions, salty, spicy and aromatic.’ When I make larb at home, I sometimes grind the meat myself, but usually use turkey, chicken or pork. Maybe it was [...]

By: A Need to Try Salathai (on Burrard)

A Need to Try Salathai (on Burrard) — Fri, 11 Dec 2009 00:35:33 +0000

[...] lime, fish sauce, and mint, along with some ground up roasted rice and onions (or you could always make my version of larb at home, which is still my [...]

By: A Need to Try Salathai (on Burrard) « Victoria's Blog

A Need to Try Salathai (on Burrard) « Victoria's Blog — Wed, 02 Dec 2009 06:49:09 +0000

[...] lime, fish sauce, and mint, along with some ground up roasted rice and onions (or you could always make my version of larb at home, which is still my [...]