I take it back. Just had larb khun at Aroy and the offal pieces were just as large as at Sticky Rice. But they were perfectly tender in contrast to the dry, rubbery ones I've had in the Sticky Rice version. Love Sticky Rice, and as I've noted before they can be inconsistent - so it's possible I've caught the northern larb on bad nights for it.

Had one helluva a meal at Sticky Rice last night and when I have more time, I plan to report the details but we did order the Northern Larb and at least at the moment, I prefer Aroy's version. I think Sticky Rice's version is great -- fiery, unctuous and funky -- but the wide variation in piece size does lead to some uneven doneness. But again, I'm just splitting hairs. This is a great dish at both places -- one I'd happily order at either, without hesitation.

=R=

JeffB wrote:NB, Sticky's menu recently expanded. I have a takeout menu but haven't studied it yet. Seems to have mostly broadened the protiens available for various already-established dishes, but a few things struck me as entirely new.

Yep, for the most part it's new protein options (salmon, duck legs, etc.) for existing dishes. There are also a few new dishes with what the menu calls "mushroom sauce". It's a thin, brothy sauce the dominant flavor of which is actually fermented beans, accented by what I'd guess is the soaking liquid from rehydrated dried shrooms. It's delicious, especially combined with ong choy over rice.

One new dish that's a knockout is Lon Pu Kem, described on the menu as having "ground pork cooked in coconut milk, lemongrass, garlic and salted crab flavor". It's a thick and sweet dish, but not at all cloying due to bold sour and salty flavors to balance it, along with a robust array of thinly sliced hot peppers. Whole, shell-on, tiny fermented crabs abound and their briny flavor really permeates. Not much crab meat to extract from these guys, but what can be sucked out tastes great.

Kennyz wrote:Whole, shell-on, tiny fermented crabs abound and their briny flavor really permeates. Not much crab meat to extract from these guys, but what can be sucked out tastes great.

I usually just chew it up whole and swallow. Were talking those crabs whose body is maybe the size of a nickel, if not smaller, right?

I eat the shells on Salt and Pepper crabs, too, while others carefully peel. No digestive issues detected so far.

Regards,

Cathy2 wrote:

Kennyz wrote:Whole, shell-on, tiny fermented crabs abound and their briny flavor really permeates. Not much crab meat to extract from these guys, but what can be sucked out tastes great.

I usually just chew it up whole and swallow. Were talking those crabs whose body is maybe the size of a nickel, if not smaller, right?

I eat the shells on Salt and Pepper crabs, too, while others carefully peel. No digestive issues detected so far.

Regards,

Nope, these have a size more like large Louisiana crawfish, and the shell is way too hard to chomp through with teeth alone.