"My father was known for his duck laab (also spelled larb), and he'd go the extra mile to make it. He would source a whole duck from his Amish farmer friend, meticulously debone it and grind it up.

Laab, a bright and spicy cold salad, couldn’t be easier. Precooked chicken is the time-saving ingredient that makes this recipe the answer to what to make when it’s too hot to cook.

Larb gai (Thai chicken salad) is a dish made with ground chicken, chiles, mint and basil. Serve as a main dish or as an appetizer in lettuce cups. For a heartier version, serve it with sticky rice.

This Lao-style larb recipe with homemade rice powder comes from Night + Market's Kris Yenbamroong. It's tangy, spicy, full of fresh herbs, and packed with umami.

One of my favorite Thai dishes to make is the ground meat salad know as laab (or, often, larb). From the Isaan region of Thailand, it is tangy, funky and — most importantly — very easy to make.

“Also, while not in any way traditional, it makes total sense (to me, at least) to turn the meat inside sausages into a laab, put that in a soft bun, and add a crisp fried egg for good measure.” ...

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.