I was beyond excited when I found that larb salad can be prepared vegan at Nong’s Thai Cuisine Restaurant.
It was so good that I had to try making it at home.
I’m not a huge fan of seitan (or any gluten hunk), but when you really want the certain meaty texture, I do use a small quantity of it.
I also used fried tofu as the major part of the dish.
People think it’s a “meat” dish, but what really make this larb salad so special are fresh herbs and veggies,
Lime, mint, cilantro, scallion, shallots…
So fresh and delicious!
This flavor combination is no longer new to me, as I’ve been plenty exposed to Southeast Asian cuisine long enough, but it still strikes me as “exotic”, and I love it.
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