Larb

A rebellious take on a Thai classic from chef Parnass Savang of Atlanta’s Talat Market.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors.

This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper.

Cauliflower might not be a traditional ingredient in larb recipes, but the toasted rice powder is.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Larb is one of our favorite recipes to make for friends and family. Adjust the amount of chiles and Sriracha as needed.