I only recently even heard of this dish, often found in Thai restaurants (though actually a Laotian specialty). Guess I wasn't looking too closely at the menus. Perhaps the name had something to do with that?? Anyway, I did make it last month with ground beef, but having a nice bit of left-over roast chicken, thought I'd mince that up for a quick no-cook dinner. Always good to have something different to do with extra chicken, and a beautiful idea in this hot weather. Usually larb has some sort of ground meat or tofu, which you then cook before adding the flavoring ingredients and lettuce leaves to dish it into. Many larb recipes call for roasted, ground rice, which I left out, not being certain this added step is necessary. Easy peasy dinner.
