Justin Pichetrungsi stopped by The Times’ Kitchen to make his take on laab moo, a classic Thai dish with pork, puffed rice, cilantro, lime, fish sauce and crushed red chiles. Justin will be a guest at ...

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Herby Pork Laab With Chile In this take on the classic Thai dish laab (also spelled larb) moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried ...

Pork laab, sometimes spelled larb, is a meaty Thai salad flavored with fish sauce, lime juice, raw shallot or onion, and herbs. This version is inspired by the elements Nashville-based chef Arnold ...

Try to season the laab a little more salty and strong than you would like, since you eat it with raw vegetables and rice so it will balance out. Use the rest of the coriander, mint and toasted rice as ...

Hongkongers have a healthy appreciation for the spicy, tangy flavours of Thai food, and the territory's Thai community of 30,000 has much to offer. Since the 1990s, the five blocks of Kowloon City ...

A craving for the nuclear heat of southern Thai food has steered Ung-aang Talay to so many southern food shops recently that when some friends suggested a visit to Gedhawa, a restaurant on Sukhumvit ...

Dressed up in rustic décor, this restaurant features crafted furniture, and bean bags in the spacious al fresco area. Menu highlights included pu pak pong galee (stir-fried crab with yellow curry), ...

Refrigerate for up to 4 days. In a medium (10-inch) cast-iron skillet over medium heat, toast the rice, stirring occasionally, until it turns golden-to-dark-brown all over, about 5 minutes. Transfer ...

The first thing you need to know about laab, sometimes spelled larb, is how to say it. “It’s pronounced laab, like you’re saying ‘ahhh!’ at the dentist’s office,” said chef Arnold Myint, co-owner of ...