Another Isan Thai spot gets reviewed today with Ligaya Mishan's visit to Larb Ubol. Despite some inconsistencies, Mishan finds a lot to like: "Here are blimps of pork sausage, the ground meat bolstered by cooked rice, lemon grass and galangal, and left to ferment until sour and almost floral...they arrive with casings crisp from the frying pan, thickly sliced and fanned out on the plate to show off their coarse interiors, mottled with fat." [NYT]
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