Comments on: Larb Mu (ลาบหมู)

By: Marc Matsumoto

Marc Matsumoto — Mon, 12 Sep 2016 11:56:17 +0000

Hi Susanne, glad I could tempt you;-) You might be able to find it in Latin American supermarkets. If not, it is very close to cilantro in taste (though it's a bit stronger), so cilantro will work just fine.

By: Susanne

Susanne — Mon, 12 Sep 2016 09:42:38 +0000

Another recipe of yours that's made its immediate way on my "do asap" list. I've never seen culantro anywhere but will check the thai shops again. Otherwise I'll use cilantro or possibly vietnamese koriander..

By: Marc Matsumoto

Marc Matsumoto — Mon, 12 Sep 2016 01:44:30 +0000

Hi Stirlinghwy, I know what you mean, Lao-style papaya salad with the fermented crab is pretty intense. Also with you on Pho, it's probably my favorite food of all time (or at least in the top 5).

By: stirlinghwy

stirlinghwy — Sun, 11 Sep 2016 14:47:48 +0000

Laos fish sauce (at least from the markets) is a bit daunting as well. And this is from someone who has eaten scorpions, crickets and an eel killed with her bare hands. Larb and pho are perhaps the two most life affirming dishes I have had. Thanks for sharing your recipe.

By: Marc Matsumoto

Marc Matsumoto — Sun, 11 Sep 2016 14:25:42 +0000

Hi Stirlinghwy, I've heard about that. I'm all about balancing the tastes, but I can't do bile, too bitter. ?

By: stirlinghwy

stirlinghwy — Sun, 11 Sep 2016 12:11:58 +0000

In Laos, the locals often add bile, in my cooking class we made buffalo larb so it was buffalo bile that was offered. Not many takers on that optional ingredient.