Larb, also spelled larp, laap, lahb or laab, can be made from all different types of protein. I’ve had it with fish, mushrooms, chicken, duck and, of course, pork. Larb originated in Laos, but has spread across the border to Thailand and other neighbouring countries. A shop specialising in larb will (or should) vary the seasonings according to the type of protein used, so one made with strongly flavoured meats such as water buffalo or duck will be seasoned more assertively than one made with...