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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":440,"ingredients":450,"instructions":505,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"romanized":549,"countrySlug":550,"region":551,"baseServings":484,"prepMinutes":431,"cookMinutes":432,"difficulty":552,"course":553,"diet":555,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":545,"alternates":580},[394,397,400,403,406],{"answer":395,"question":396},"Larb originates in the Lao-speaking world, which includes both Laos and Isan in northeastern Thailand, where ethnic Lao people form the majority. It reached global restaurant menus labelled as Thai food, but Lao cooks have made it for far longer than the modern border has existed. The Thai version is sweeter and milder; the Lao version is more sour and uses fermented padaek.","Is larb Lao or Thai?",{"answer":398,"question":399},"Khao khua is uncooked sticky rice dry-toasted in a pan until golden, then ground coarse. It thickens the dressing, absorbs excess juice and adds a nutty, popcorn-like flavour. Skipping it leaves you with a watery mince salad rather than larb, so it is the one component worth the extra ten minutes.","What is toasted rice powder and can I skip it?",{"answer":401,"question":402},"Either too much liquid was used to cook the meat, or not enough toasted rice powder went in. Simmer the pork in only a few tablespoons of water, let the pan juices reduce to a glaze before dressing, and add another spoonful of rice powder to bind whatever liquid remains.","Why is my larb watery at the bottom of the bowl?",{"answer":404,"question":405},"Traditionally quite hot, but heat is adjustable and the dish still works dialled down. Lao cooks use dried chile flakes toasted in the same pan as the rice, which gives smokiness rather than raw burn. Start with one teaspoon for four people and add more at the table.","How spicy should larb be?",{"answer":407,"question":408},"There is a traditional raw version, larb dip, made in Laos with fresh meat and blood. It is not advisable outside that context: the food safety risk with commercially ground meat is real, including parasites and bacterial contamination. The cooked version below is what most Lao households eat day to day.","Can I make larb with raw meat?",[410,411,412,413,414,415],"Toast the sticky rice over medium-low heat and keep it moving for a full 8–10 minutes: you want a deep tea-gold colour and a smell like popcorn, not pale grains.","Grind the rice coarse, like wet sand. Powder-fine khao khua turns the salad pasty instead of giving it grip.","Buy coarse-ground pork or, better, chop shoulder by hand — fine supermarket mince clumps into pellets when it cooks.","Taste and correct before the herbs go in. Larb should hit sour first, salty second, chile third; if it tastes flat, it needs lime, not salt.","If you can find padaek, add a spoonful with the fish sauce. It is what separates a Lao larb from a Thai one, and a little goes a long way.","Serve it warm or cool, never straight from the pan — heat wilts the herbs and mutes the whole thing within minutes.","🌿","Larb is minced meat dressed like a salad. The pork is cooked in a splash of water rather than fried, so it stays loose and pale instead of browning, and everything else happens off the heat: lime juice, fish sauce, dried chile, sliced shallots, spring onion, and a big handful of mint and coriander tossed through at the last second. The one ingredient that makes it larb and not a generic mince is khao khua, sticky rice toasted in a dry pan until deep gold and ground to a coarse sand — it thickens the juices, stops the salad going watery, and adds a toasty, popcorn-like flavour that runs under the sourness. It is eaten warm or at room temperature, always with sticky rice and raw leaves.","Larb is the dish Lao people name first when asked what their food is, and the name itself carries luck — laap sounds close to the Lao word for good fortune, which is why it turns up at weddings, house blessings, New Year and any table where someone is being wished well. The meat is traditionally chopped by hand with a cleaver rather than ground, which gives a rougher, springier texture that machine mince cannot quite match, and in villages the chopping itself is part of the occasion: two blades working on a board while everyone else assembles herbs.\n\nAlmost every version you will meet abroad is labelled Thai, and that needs saying plainly. Larb comes from the Lao-speaking world, which straddles the Mekong: ethnic Lao people are the majority in Isan, northeastern Thailand, and they carried larb with them into Thai restaurants worldwide. The Thai version drifted toward sugar and a softer chile profile; the Lao original is more sour, more bitter and much heavier on padaek, the thick fermented fish sauce. Neither is a copy of the other. They are the same dish on two sides of a border drawn by other people.\n\nThere are versions of larb for nearly everything — pork, chicken, duck, beef, buffalo, fish, mushrooms — and in the north a genuinely raw style, larb dip, is made with fresh blood and bile, giving a bitter edge that Lao eaters prize and visitors rarely expect. The recipe below is the everyday cooked pork version: fast enough for a weeknight, and forgiving as long as you keep two rules. Do not brown the meat, and do not dress it while the pan is still hot, or the herbs collapse and the lime turns dull.","Larb keeps 2 days refrigerated, though the herbs darken after a few hours. If you plan to make it ahead, cook and dress the meat but hold back the mint, coriander and half the rice powder, then fold them through just before serving. Do not freeze — the texture turns grainy and the dressing separates on thawing. Leftovers are good cold, straight from the fridge, or warmed briefly in a pan with a squeeze of fresh lime to wake it up.",[421,422,423,424],"Toasts and grinds the rice powder from scratch — the jarred kind is stale and tastes of nothing.","Simmers the pork in a little water instead of frying it, which is what keeps the texture loose and Lao rather than browned and Western.","Dresses off the heat so the mint stays green and the lime stays sharp.","Honest about the Lao–Isan overlap instead of filing the dish under Thai food.",[426,427,428,429],"Dry frying pan for toasting rice","Mortar and pestle or spice grinder","Wide mixing bowl","Sharp cleaver if chopping the meat by hand",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},20,12,2,1100,27,340,[438,439],"Sticky rice in a basket, plus a platter of raw cabbage wedges, long beans, cucumber and lettuce leaves for scooping","A bowl of thin sour soup to sip between mouthfuls",[441,444,447],{"name":442,"description":443},"Larb gai","Made with minced chicken thigh. Lighter and the most common version outside Laos, usually a touch more lime to compensate for the leaner meat.",{"name":445,"description":446},"Larb pa","Fish larb, made with steamed or poached freshwater fish flaked apart, extra dill, and no chewing of the meat required.",{"name":448,"description":449},"Larb het","A meat-free version built on finely chopped mushrooms, seared hard first so they lose water and take on some browning before dressing.",[451,457,462,468,473,476,479,483,486,490,494,498,501],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},3,"sticky-rice","raw sticky rice, for toasting","tbsp","For the rice powder",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"chili-flakes","dried chile flakes, or 3 dried bird's eye chiles","tsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":467},500,"ground-pork","coarsely ground pork shoulder","g","For the larb",{"qty":469,"ref":470,"name":471,"unit":472,"group":467},80,"stock","water or light stock","ml",{"qty":452,"ref":474,"name":475,"unit":455,"group":467},"fish-sauce","fish sauce",{"qty":458,"name":477,"note":478,"unit":455,"group":467,"optional":8},"padaek (Lao fermented fish sauce)","see substitutions if unavailable",{"qty":452,"ref":480,"name":481,"unit":482,"group":467},"lime","limes, juiced","piece",{"qty":484,"name":485,"unit":482,"group":467},4,"shallots, thinly sliced",{"qty":452,"ref":487,"name":488,"unit":482,"group":489},"scallions","spring onions, thinly sliced","To finish",{"qty":458,"ref":491,"name":492,"unit":493,"group":489},"mint","mint leaves, picked and left whole","cup",{"qty":495,"ref":496,"name":497,"unit":493,"group":489},0.5,"cilantro","coriander leaves and tender stems, roughly chopped",{"qty":452,"ref":499,"name":500,"unit":482,"group":489,"optional":8},"culantro","culantro leaves, finely sliced",{"qty":502,"name":503,"unit":504,"group":489},null,"raw cabbage, long beans, cucumber and lettuce, to serve","to taste",[506,511,514,519,522,525,528],{"tip":507,"text":508,"title":509,"timerSeconds":510},"The rice keeps darkening off the heat, so pull it a shade lighter than you want.","Put {qty:sticky-rice} of raw sticky rice in a dry pan over medium-low heat and stir constantly for 8–10 minutes, until the grains are the colour of strong tea and the kitchen smells like popcorn. Add the dried chiles for the final minute, then tip everything out to cool.","Toast and grind the rice",540,{"text":512,"title":513},"Pound the cooled rice and chiles in a mortar or pulse in a spice grinder until they resemble coarse sand with a few larger flecks. Set aside; it stays fresh in a jar for about two weeks.","Grind to coarse sand",{"tip":515,"text":516,"title":517,"timerSeconds":518},"Breaking the meat up in the first thirty seconds is what prevents pellets later.","Bring the water to a simmer in a wide pan, add {qty:ground-pork} of pork and break it up hard with a spoon or spatula. Cook for 4–5 minutes, stirring, until no pink remains but the meat is still pale and loose — do not let it brown or the texture turns tough and crumbly.","Cook the pork gently",300,{"text":520,"title":521},"Raise the heat briefly and let the pan liquid boil down until only a couple of tablespoons of glossy juice remain around the meat. Take the pan off the heat and let it sit for 3–4 minutes, until it stops steaming heavily.","Reduce and cool",{"text":523,"title":524},"Tip the pork and its juices into a wide bowl. Add the fish sauce, padaek if using, lime juice, sliced shallots and two-thirds of the rice powder, and toss thoroughly so every strand is coated.","Dress off the heat",{"text":526,"title":527},"Taste now and correct: it should read sour first, then salty, then chile. Add lime if it is flat, fish sauce if it is thin, more rice powder if any liquid is pooling at the bottom of the bowl.","Taste before the herbs",{"text":529,"title":530},"Add the spring onion, mint, coriander and culantro and toss just two or three times so the leaves stay whole and bright. Scatter the remaining rice powder over the top and serve warm with a basket of sticky rice and a platter of raw vegetables.","Fold in herbs and serve","lahp",[533,537,541],{"note":534,"swap":535,"original":536},"You lose the funk and the slight murk, but the salinity and depth land close enough. Lao and Vietnamese grocers stock padaek in jars.","An extra tablespoon of regular fish sauce plus a mashed anchovy fillet","Padaek (fermented fish sauce)",{"note":538,"swap":539,"original":540},"Chicken larb (larb gai) needs a little extra fish sauce; mushroom larb wants a splash of soy alongside to make up the savoury depth.","Ground chicken, duck, beef, or finely chopped mushrooms","Ground pork",{"note":542,"swap":543,"original":544},"Culantro is stronger and more bitter than coriander, so use roughly half the volume when swapping the other way.","Extra coriander plus a few torn Thai basil leaves","Culantro","lao-larb","Lao Larb (Minced Meat Salad with Toasted Rice Powder)","Lao Larb","ລາບ","Laap","laos","Nationwide","easy",[554],"main",[556,557],"dairy-free","gluten-free",[464,453,491,480,474],[560,563,565,567],{"alt":561,"src":562},"Lao pork larb in a bowl with mint, coriander, sliced shallots and toasted rice powder, sticky rice basket beside it","\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-1x1.jpg",[570,571,572,573,574,575,576],"larb","laap","lao","minced pork salad","toasted rice powder","sticky rice","herb salad","2026-08-20","dishroute-kitchen","The national dish of Laos: minced pork barely cooked through, then tossed off the heat with lime, fish sauce, shallots, nutty toasted rice powder and more herbs than meat.",{"en":581},"\u002Frecipe\u002Flao-larb",{"items":583,"total":869,"page":458,"limit":870,"hasMore":871},[584,618,651,681,715,725,753,782,813,842],{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"romanized":589,"countrySlug":550,"region":551,"baseServings":590,"prepMinutes":591,"cookMinutes":592,"difficulty":552,"course":593,"diet":596,"mainIngredients":597,"images":601,"keywords":611,"publishedAt":577,"updatedAt":577,"authorSlug":578},"jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","Jeow Mak Len","ແຈ່ວໝາກເລັ່ນ","Jaew mak len",6,5,15,[594,595],"sauce","appetizer",[556,557],[598,599,600,474,496],"tomato","garlic","thai-chili",[602,605,607,609],{"alt":603,"src":604},"Bowl of smoky Lao roasted tomato chili dip flecked with charred skin, coriander and chile beside sticky rice","\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-1x1.jpg",[612,613,614,615,616,617],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"romanized":623,"countrySlug":550,"region":624,"baseServings":484,"prepMinutes":625,"cookMinutes":626,"restMinutes":592,"difficulty":627,"course":628,"diet":630,"mainIngredients":631,"images":634,"keywords":644,"publishedAt":577,"updatedAt":577,"authorSlug":578},"khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","Khao Piak Sen","ເຂົ້າປຽກເສັ້ນ","Khao piak sen","Vientiane",45,75,"hard",[629,554],"soup",[556,557],[632,633,599,480,496],"chicken","tapioca-starch",[635,638,640,642],{"alt":636,"src":637},"Bowl of Lao khao piak sen with thick hand-cut rice noodles, shredded chicken, fried garlic and spring onion","\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-1x1.jpg",[645,646,647,648,649,650],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"romanized":656,"countrySlug":550,"region":624,"baseServings":484,"prepMinutes":657,"cookMinutes":658,"difficulty":659,"course":660,"diet":661,"mainIngredients":662,"images":666,"keywords":676,"publishedAt":577,"updatedAt":577,"authorSlug":578},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","Khao Poon","ເຂົ້າປຸ້ນ","Khao poun",35,40,"medium",[554],[556,557],[663,664,632,665,480],"rice-noodles","coconut-milk","lemongrass",[667,670,672,674],{"alt":668,"src":669},"Bowl of Lao khao poon with rice vermicelli, red coconut curry broth, shredded cabbage, banana flower and herbs","\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-1x1.jpg",[677,646,678,679,680,572],"khao poon","coconut curry","rice vermicelli","banana flower",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"romanized":686,"countrySlug":550,"region":551,"baseServings":687,"prepMinutes":658,"cookMinutes":688,"restMinutes":689,"difficulty":659,"course":690,"diet":693,"mainIngredients":696,"images":698,"keywords":708,"publishedAt":577,"updatedAt":577,"authorSlug":578},"khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","Khao Tom Mat","ເຂົ້າຕົ້ມມັດ","Khao tom mat",8,70,240,[691,692],"dessert","snack",[694,695,557,556],"vegetarian","vegan",[453,664,697],"banana",[699,702,704,706],{"alt":700,"src":701},"Lao banana leaf parcels of coconut sticky rice, one unwrapped to show glossy rice around a piece of banana","\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-1x1.jpg",[709,710,711,712,713,714],"khao tom mat","sticky rice parcels","banana leaf","lao dessert","coconut sticky rice","steamed rice cake",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"romanized":549,"countrySlug":550,"region":551,"baseServings":484,"prepMinutes":431,"cookMinutes":432,"difficulty":552,"course":716,"diet":717,"mainIngredients":718,"images":719,"keywords":724,"publishedAt":577,"updatedAt":577,"authorSlug":578},[554],[556,557],[464,453,491,480,474],[720,721,722,723],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[570,571,572,573,574,575,576],{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"romanized":730,"countrySlug":550,"region":731,"baseServings":484,"prepMinutes":732,"cookMinutes":732,"difficulty":659,"course":733,"diet":734,"mainIngredients":736,"images":739,"keywords":749,"publishedAt":577,"updatedAt":577,"authorSlug":578},"mok-pa","Mok Pa (Lao Steamed Fish in Banana Leaf)","Mok Pa","ໝົກປາ","Mok pa","Mekong river provinces",30,[554],[556,557,735],"pescatarian",[737,738,665,453,474],"white-fish","dill",[740,743,745,747],{"alt":741,"src":742},"Opened banana leaf parcel of Lao steamed fish with dill, spring onion and chile beside a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-1x1.jpg",[750,751,711,572,738,665,752],"mok pa","steamed fish","river fish",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"romanized":758,"countrySlug":550,"region":624,"baseServings":484,"prepMinutes":732,"cookMinutes":759,"restMinutes":431,"difficulty":659,"course":760,"diet":761,"mainIngredients":762,"images":766,"keywords":776,"publishedAt":577,"updatedAt":577,"authorSlug":578},"nam-khao","Nam Khao (Lao Crispy Rice Salad with Fermented Pork)","Nam Khao","ແໜມເຂົ້າ","Naem khao",25,[595,554],[556],[763,464,764,480,765],"jasmine-rice","peanuts","curry-paste",[767,770,772,774],{"alt":768,"src":769},"Lao crispy rice salad with shattered fried rice, shredded fermented pork, peanuts and herbs beside lettuce leaves","\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero.jpg",{"alt":768,"src":771},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-16x9.jpg",{"alt":768,"src":773},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-4x3.jpg",{"alt":768,"src":775},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-1x1.jpg",[777,778,779,780,572,781],"nam khao","crispy rice salad","fermented pork","naem khao","fried rice balls",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"romanized":787,"countrySlug":550,"region":788,"baseServings":484,"prepMinutes":732,"cookMinutes":789,"difficulty":659,"course":790,"diet":791,"mainIngredients":792,"images":796,"keywords":806,"publishedAt":577,"updatedAt":577,"authorSlug":578},"or-lam","Or Lam (Luang Prabang Herb and Eggplant Stew)","Or Lam","ເອາະຫຼາມ","Aw lam","Luang Prabang",60,[554],[556,557],[632,793,794,795,738],"eggplant","green-beans","dried-mushrooms",[797,800,802,804],{"alt":798,"src":799},"Thick Luang Prabang or lam stew with long beans, wood ear mushrooms, eggplant and fresh dill in a clay bowl","\u002Fimages\u002Frecipes\u002For-lam\u002Fhero.jpg",{"alt":798,"src":801},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-4x3.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002For-lam\u002Fhero-1x1.jpg",[807,808,809,810,811,812,738],"or lam","aw lam","luang prabang","lao stew","sakhan","bitter 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