Back to the Tenderloin... or the TL, as we like to call it, for another attempt at Thai food. After my boring Sai Jai Tai experience, I was hoping to make amends at Lers Ros with their duck larb, number 45 on the list.
Why it's called larb is beyond me. The presentation and flavor of the dish doesn't represent the word "larb" at all. Sitting down in this funky, slightly swankier thai joint, Liz, Jen and I received our plate of duck larb. My first thought was, "Finally! A salad!" The duck is minced in small pieces and tossed with fresh cilantro, basil, lettuce leaves, and a very tangy sauce of lime juice, fish sauce, sugar and chili peppers. The dish was light and refreshing, a welcome change to the previous dishes I had tried on my list (see ma po tofu). The salad was a flavor explosion, and enough to lift the spirits of anybody passing through the crackhead infested TL.
Before Lers Ros, I had never even seen larb on a menu. So I have now been further educated, thanks to 7x7 magazine. And I would gladly go back for more.
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