Suki Lu - 🧑 Suki Lu

Lu Suki Larb

Suki Lu

Lu Suki Larb

Lu Suki Larb

Lu Suki Larb

Larb

Lu Suki Suki Lu

Lu Suki Larb

Lu Suki Suki Lu

Lu Suki Larb

Lu Suki Larb

Lu Suki Suki Lu

Suki Lu

Instead, the northern Thai version uses a mix of dried spices as flavoring and seasoning which includes ingredients such as , , , , and amongst others, derived from the location of northern Thailand's Kingdom on one of the spice routes to China, in addition to ground dried chillies, and, in the case of larb made with pork or chicken, the blood of the animal.

  • The heat is turned off, and then sliced shallots, ground roasted rice, chili powder, lime juice, and fish sauce are added, along with shredded coriander leaves, spring onions and mint leaves.

  • The dish is served at room temperature and usually with a serving of and raw or fresh vegetables.

  • Local variants of larb also feature in the cuisines of the of , Burma, and , China.




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