In Isan and Laos this is the celebration salad: minced meat is quickly cooked with a splash of water, dressed off the heat with lime, fish sauce and toasted chili powder, and thickened with khao kua, toasted ground glutinous rice. It arrives at room temperature with sticky rice and raw vegetables to blunt the heat. Larb dib, with raw liver and blood, remains the festive version in the countryside, though it is now discouraged because of parasites.
Ingredients
400 g minced chicken, pork or duck
2 tbsp toasted ground glutinous rice (khao kua)
2 tsp toasted chili powder (phrik pon)
3 tbsp lime juice
1.5 tbsp fish sauce
2 shallots, sliced
30 g mint and sawtooth coriander (phak chi farang)
1 handful of raw vegetables (cabbage, long beans, Thai eggplant)
300–450 kcal per typical serving.
a 400 g meat portion, no sticky rice (estimated from the typical recipe)
