Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

This recipe is by chef Lek Trirattanavatin from Ponsonby's saan: "Larb is a traditional dish from Isaan and duck larb is well-known, especially in Udon Thani. Every household has a different ...

with the traditional larb dressing. For us, the ones to beat are the savory duck (ped) and the extra-crispy pork (moo korb), which you can scoop up with crunchy cabbage leaves and cucumber slices.

such as duck larb. Most people throw away the roots of fresh coriander (cilantro) but it has a lot of flavour. If the fresh coriander you buy is sold without the roots, use the thicker stems from ...