I love larb — it’s one of my favorite meals to eat when it’s hot outside and I’m craving something spicy but light. Larb (a dish that hails from Laos and Thailand) is often prepared with ground pork, but I have also made it with ground turkey, just for health purposes. Even with such a lean meat, the lime juice, chilis and fish sauce keep it flavorful and delicious.
This time around I decided to go really out there and make it with some ground local water buffalo that I had on hand, another perk of my job as a meat distributor. Water buffalo is very lean and a bit beefy (more so than regular bison) so it seemed like a good fit for this dish.
