Our first video in the series is for larb, a dish popular in Laos and parts of northern Thailand. Anthony Anousone Singhavong shares with us the Lao version that has been handed down to him through the generations:

“My favorite version of larb involves breaking down a whole chicken and using ALL the parts to make a delicious larb gai. My grandma and mom taught me how to refine the recipe over the years with fresh ingredients. The thing I enjoyed most was cooking with them and learning about how they used to prepare meals in the villages they grew up in. Regardless of what protein you use as the base of your larb dish, please know it’s meant to be enjoyed with a lot of sticky rice and good people around the table with you.”


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