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Showing 1-8 of 8
on September 27, 2002
I have had this many times in Thai resurants. Now I can make at home! Have had another version of it also, called Beef Chang Mai. Made with beef and roasted rice as well. Thank You. Chef Lawrencepeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 29, 2012
Exactly what I remember from the Thai restaurants that serve larb (our local doesn't, so it was particularly nice to find this recipe, although had to mail order the rice powder)! Made it with ground pork and wild spearmint and served it on a bed of mixed greens from our garden. Especially nice with an extra squirt of fresh lime juice, so have a dish of lime quarters waiting on the table.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 13, 2012
on January 30, 2008
This was my first attempt at Thai food and it was extremely successful. Light, fresh and delicious. I used a pork and chicken combination and some chopped coriander (cilantro) along with the mint. I made it a second time and upped the chili a bit. Even better! Thank you so much. It has a permanent place in my recipe collection.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #567309
on August 22, 2007
on May 08, 2006
on December 25, 2001
on April 07, 2006
Serving Size: 1 (325 g)
Servings Per Recipe: 1
The following items or measurements are not included: