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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":438,"variations":440,"ingredients":450,"instructions":504,"pronunciation":530,"substitutions":531,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"romanized":552,"countrySlug":553,"region":554,"baseServings":434,"prepMinutes":555,"cookMinutes":556,"difficulty":557,"course":558,"diet":561,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":583,"updatedAt":583,"authorSlug":584,"summary":585,"localeSlug":548,"alternates":586},[394,397,400,403,406],{"answer":395,"question":396},"Khao khua is raw sticky rice dry-toasted in a pan until deep golden and nutty, then ground coarse. It is not optional in larb: it thickens the lime and fish sauce dressing so it coats the meat, adds a roasted, popcorn-like aroma, and gives the salad its characteristic slight grit. It takes about ten minutes to make and keeps for a month in a jar, so make extra. Some Asian grocers sell it ready-ground, but it loses aroma fast on the shelf.","What is toasted rice powder and do I really need it?",{"answer":398,"question":399},"Both, and the honest answer is that it is Lao in origin and Thai by geography. Larb is the national dish of Laos, and Isan — northeastern Thailand — is ethnically and linguistically Lao, sharing the same food culture across the Mekong. It is not a case of one country borrowing from another so much as a single culinary region divided by a modern border. Northern Thailand has a genuinely separate dish, larb muang, built on roasted spices rather than lime.","Is larb from Thailand or Laos?",{"answer":401,"question":402},"Almost always not enough lime. Larb is driven by sourness, and salt without acid reads as flat and heavy. Add lime juice a tablespoon at a time until the salad makes you salivate before you have swallowed. The second most common cause is dressing cold meat — warm meat absorbs the dressing, while cold meat sits in it. The third is being timid with the herbs.","Why is my larb bland even though I added plenty of fish sauce?",{"answer":404,"question":405},"You can, but thigh is better. Larb is cooked in liquid rather than fat, and breast meat dries out and turns chalky in a lean preparation with no sauce to hide in. If you only have breast, chop it by hand rather than mincing it, cook it briefly and take it off the heat the moment it turns opaque, and add an extra spoonful of stock to the dressing.","Can I use chicken breast instead of thigh?",{"answer":407,"question":408},"Warm, ideally — the meat is dressed while it is still hot from the pan and the salad reaches the table somewhere between warm and room temperature. It is never served chilled straight from the fridge, which mutes both the lime and the herbs. If you have made it ahead, let it sit out for twenty minutes and refresh it with new herbs before serving.","Is larb served hot or cold?",[410,411,412,413,414,415],"Toast the rice over medium-low heat and keep it moving. It should take 8 to 10 minutes to reach a deep tea colour; rushing it gives you black grains outside and raw starch inside.","Grind the toasted rice coarse, like fine breadcrumbs or wet sand. Powdered to flour it disappears and thickens the dressing into paste.","Cook the chicken in a wide pan with a few tablespoons of stock, breaking it up constantly. The goal is separate crumbs of meat, not a browned patty.","Dress the meat while it is still warm — warm meat absorbs the lime and fish sauce, cold meat just gets wet.","Add the herbs at the very last second, off the heat and just before it goes to the table. Mint blackens within minutes of touching a warm bowl.","Taste for sourness first. Larb should make you salivate; if it does not, it needs more lime before it needs anything else.","🌿","Larb is a warm salad of minced meat cooked in almost no fat, dressed with nothing but lime juice, fish sauce and dried chili, then buried under more fresh herbs than seems reasonable. The defining ingredient is khao khua: raw sticky rice toasted in a dry pan until it turns the colour of weak tea and smells like popcorn, then ground to coarse sand. Stirred through at the end it does three jobs at once — it thickens the dressing so it clings, it adds a nutty roasted flavour nothing else provides, and it gives the salad a faint grit that is completely characteristic. The result is sour, salty, herbal and almost fat-free, which is why it tastes so bracing next to a ball of sticky rice.","Larb is the national dish of Laos and the everyday food of Isan, the Thai northeast, where roughly a third of Thailand's population lives and where the language, the sticky rice and the cooking all sit on the Lao side of the river. The word larb relates to good fortune, and the dish is genuinely served at celebrations — weddings, house blessings, new year — as much as it is eaten on a Tuesday. That ceremonial weight is part of why the composition is so fixed: the herbs, the toasted rice powder and the raw sourness are not garnishes to be swapped around.\n\nThe dressing tells you where you are geographically. Isan and Lao cooking gets its sourness from lime and tamarind and its salt from fish sauce and pla ra, and it uses dried roasted chili powder rather than fresh chilies, which gives a smokier, slower heat. There is no coconut milk, no sugar to speak of, and almost no oil — the chicken is cooked in a splash of water or stock rather than fried, which keeps the meat loose and the finished salad clean rather than rich. Larb made with sugar and oil is a restaurant softening, not the thing itself.\n\nBeyond chicken there is a whole family: larb moo with pork, larb nuea with beef, larb pet with duck, larb pla with fish, and in northern Thailand an entirely different larb muang built on a dry-roasted spice blend rather than lime. The most traditional Lao and Isan versions of beef larb are served raw, larb dib, sometimes with a little bile stirred in for bitterness — genuinely delicious to those raised on it and genuinely not a home project for anyone else. Chicken larb, cooked through and heavy on the mint, is the version that travels best, and the one below.","Larb is best within the hour. It keeps 2 days refrigerated but the herbs darken and the toasted rice softens as it absorbs the dressing, so the texture flattens. If you want to work ahead, cook and dress the meat, refrigerate it, then bring it back to room temperature and add fresh herbs and a fresh spoonful of rice powder before serving. The toasted rice powder itself keeps for a month in a sealed jar and is worth making in double quantity — it goes on grilled meat, soups and other salads.",[421,422,423,424],"Toasts and grinds the rice powder from scratch, which takes ten minutes and is the difference between larb and minced chicken with lime on it.","Poaches the chicken in a splash of stock rather than frying it, keeping the salad clean and the meat loose the way Isan cooks make it.","Uses dried roasted chili powder for the smoky slow heat that fresh chilies cannot give.","Herb quantities are deliberately generous — larb should look like a herb salad with meat in it, not the reverse.",[426,427,428,429],"Small dry frying pan for toasting rice","Mortar and pestle or spice grinder","Wide frying pan or wok","Large mixing bowl",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},9,42,3,4,1300,30,385,[439],"Sticky rice eaten by hand, a plate of raw vegetables — cabbage wedges, long beans, cucumber, Thai basil — and som tam alongside for a full Isan table.",[441,444,447],{"name":442,"description":443},"Larb moo","The pork version, arguably the most common in Isan. Same method exactly, but use pork with some fat in it and expect a richer, rounder salad.",{"name":445,"description":446},"Nam tok","The same dressing and herbs used on sliced grilled steak instead of mince, named for the juices that drip from the meat as it grills.",{"name":448,"description":449},"Larb pet","Duck larb, richer and darker, usually with more chili and a little of the roasting juices stirred into the dressing.",[451,456,462,464,469,472,477,481,485,488,492,496,500],{"qty":433,"ref":452,"name":453,"unit":454,"group":455},"rice","raw sticky rice (or jasmine rice)","tbsp","For the toasted rice powder",{"qty":457,"ref":458,"name":459,"unit":460,"group":461},500,"chicken","minced chicken, preferably thigh","g","For the salad",{"qty":434,"name":463,"unit":454,"group":461},"chicken stock or water",{"qty":433,"ref":465,"name":466,"unit":467,"group":468},"lime","limes, juiced (about 6 tbsp)","piece","For the dressing",{"qty":433,"ref":470,"name":471,"unit":454,"group":468},"fish-sauce","fish sauce",{"qty":473,"name":474,"note":475,"unit":476,"group":468,"optional":8},1,"palm sugar","Isan cooks often skip it; add only if your limes are very sharp","tsp",{"qty":478,"name":479,"note":480,"unit":476,"group":468},2,"dried roasted chili powder (prik pon)","start with one teaspoon if you are unsure",{"qty":434,"ref":482,"name":483,"unit":467,"group":484},"onion","shallots, very thinly sliced","For the herbs",{"qty":434,"ref":486,"name":487,"unit":467,"group":484},"scallions","scallions, thinly sliced",{"qty":473,"ref":489,"name":490,"unit":491,"group":484},"mint","mint leaves, loosely packed","cup",{"qty":493,"ref":494,"name":495,"unit":491,"group":484},0.5,"cilantro","cilantro, roughly chopped",{"qty":497,"name":498,"unit":460,"group":499},200,"sticky rice, steamed","To serve",{"qty":501,"ref":502,"name":503,"unit":467,"group":499},0.25,"cabbage","white cabbage, in wedges",[505,510,513,518,521,524,527],{"tip":506,"text":507,"title":508,"timerSeconds":509},"Take one grain out and snap it — the inside should be brown too, not white.","Put the raw rice in a dry pan over medium-low heat and shake or stir it constantly for 8 to 10 minutes. It will go from white to pale straw to a deep tea brown and start smelling like popcorn. Tip it out onto a plate the moment it reaches that colour so it stops cooking.","Toast the rice",540,{"text":511,"title":512},"Once cool, grind the rice in a mortar or spice grinder to the texture of coarse sand — some grains should still be recognisable. Set aside; you should have about 3 tablespoons.","Grind it coarse",{"tip":514,"text":515,"title":516,"timerSeconds":517},"Keep that small amount of pan liquid — it carries flavour into the dressing.","Put the minced chicken and the stock in a wide pan over medium heat and break the meat apart constantly with a spoon or spatula. In 5 to 6 minutes it will turn from pink to opaque and separate into loose crumbs with a little cloudy liquid left in the pan. Do not let it brown or clump.","Cook the chicken",330,{"text":519,"title":520},"Tip the chicken and its juices into a large bowl and pour over the lime juice, fish sauce, sugar if using, and chili powder. Stir well and taste: it should be sharply sour first, salty second, with the chili arriving last. Adjust before anything else goes in.","Dress while warm",{"text":522,"title":523},"Add two thirds of the toasted rice powder and stir through. The dressing will thicken noticeably within seconds and start clinging to the meat rather than pooling at the bottom of the bowl.","Stir in the rice powder",{"text":525,"title":526},"Add the shallots, scallions, mint and cilantro and fold everything together with a light hand, keeping the leaves whole. Do this immediately before serving — the mint darkens within minutes in a warm bowl.","Fold in the herbs",{"text":528,"title":529},"Pile the larb onto a plate, dust with the remaining rice powder, and serve warm with sticky rice and raw cabbage wedges for scooping. Eat with your hands: a pinch of sticky rice pressed into a ball, dipped into the salad.","Serve","lahb GAI",[532,536,540,544],{"note":533,"swap":534,"original":535},"Jasmine rice toasts and grinds perfectly well; sticky rice is traditional and slightly nuttier. What does not work is skipping it — the dressing stays thin and the salad loses its signature flavour entirely.","Toasted jasmine rice, ground the same way","Toasted sticky rice powder (khao khua)",{"note":537,"swap":538,"original":539},"Hand-chopping thigh meat into rough 5 mm pieces gives noticeably better texture than machine mince. Pork makes larb moo and beef makes larb nuea, both equally traditional.","Hand-chopped chicken thigh, minced pork, or minced beef","Ground chicken",{"note":541,"swap":542,"original":543},"You want smoky and slow rather than sharp and hot. Cayenne is too aggressive and one-dimensional; chili flakes toasted briefly in a dry pan are closer.","Korean gochugaru, or Aleppo pepper, plus a pinch of smoked paprika","Dried roasted chili powder (prik pon)",{"note":545,"swap":546,"original":547},"For a vegetarian larb, use crumbled firm tofu or finely chopped mushrooms in place of the chicken and season this way — the toasted rice and herbs carry the dish surprisingly well.","Light soy sauce plus a pinch of salt, or vegan fish sauce","Fish sauce","larb-gai","Larb Gai (Isan Minced Chicken Salad with Toasted Rice)","Larb Gai","ลาบไก่","Laap kai","thailand","Isan",20,15,"medium",[559,560],"main","appetizer",[562,563],"dairy-free","gluten-free",[458,465,470,489,452,486],[566,569,571,573],{"alt":567,"src":568},"Warm minced chicken salad piled with mint, shallot and scallion, dusted with toasted rice powder, beside sticky rice","\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-1x1.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-4x3.jpg",[576,577,578,579,580,581,582],"larb","laap gai","isan","thai salad","minced chicken","toasted rice powder","lao food","2026-08-19","dishroute-kitchen","Warm minced chicken dressed only in lime and fish sauce, loaded with shallot, mint and scallion, and given its nutty backbone by rice toasted in a dry pan and ground to sand.",{"en":587},"\u002Frecipe\u002Flarb-gai",{"items":589,"total":596,"page":473,"limit":862,"hasMore":863},[590,623,655,687,697,729,758,785,813,837],{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"countrySlug":553,"baseServings":478,"prepMinutes":595,"cookMinutes":596,"difficulty":597,"course":598,"diet":601,"mainIngredients":603,"images":606,"keywords":616,"publishedAt":583,"updatedAt":583,"authorSlug":584},"khai-jiao","Khai Jiao (Thai Deep-Fried Puffy Omelette over Rice)","Khai Jiao","ไข่เจียว",5,10,"easy",[599,559,600],"breakfast","street-food",[602,562],"pescatarian",[604,470,605],"eggs","jasmine-rice",[607,610,612,614],{"alt":608,"src":609},"Puffed golden Thai omelette with lacy crisp edges sitting on steamed jasmine rice with a stripe of chili sauce","\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-1x1.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-4x3.jpg",[617,618,619,471,620,621,622],"khai jiao","thai omelette","fried egg","street food","thai breakfast","rice plate",{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"countrySlug":553,"baseServings":434,"prepMinutes":555,"cookMinutes":436,"restMinutes":628,"difficulty":597,"course":629,"diet":631,"mainIngredients":634,"images":638,"keywords":648,"publishedAt":583,"updatedAt":583,"authorSlug":584},"mango-sticky-rice","Khao Niao Mamuang (Thai Mango Sticky Rice)","Khao Niao Mamuang","ข้าวเหนียวมะม่วง",240,[630],"dessert",[632,633,563,562],"vegetarian","vegan",[635,636,637],"sticky-rice","coconut-milk","mango",[639,642,644,646],{"alt":640,"src":641},"Mound of glossy coconut sticky rice beside fanned slices of golden mango, drizzled with coconut sauce and toasted sesame","\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-1x1.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-4x3.jpg",[649,650,651,652,653,654],"mango sticky rice","khao niao mamuang","thai dessert","coconut milk","glutinous rice","vegan dessert",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"romanized":660,"countrySlug":553,"region":661,"baseServings":434,"prepMinutes":662,"cookMinutes":663,"difficulty":557,"course":664,"diet":666,"mainIngredients":667,"images":669,"keywords":679,"publishedAt":583,"updatedAt":583,"authorSlug":584},"khao-soi","Khao Soi Gai (Chiang Mai Coconut Curry Noodle Soup)","Khao Soi Gai","ข้าวซอยไก่","Khao soi gai","Chiang Mai",25,40,[559,665],"soup",[562],[458,470,465,668,482],"garlic",[670,673,675,677],{"alt":671,"src":672},"Bowl of golden coconut curry noodle soup with a chicken leg, crisp fried noodle nest, shallots and lime wedge","\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-1x1.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-4x3.jpg",[680,681,682,683,684,685,686],"khao soi","chiang mai","curry noodle soup","northern thai","coconut curry","egg noodles","lanna",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"romanized":552,"countrySlug":553,"region":554,"baseServings":434,"prepMinutes":555,"cookMinutes":556,"difficulty":557,"course":688,"diet":689,"mainIngredients":690,"images":691,"keywords":696,"publishedAt":583,"updatedAt":583,"authorSlug":584},[559,560],[562,563],[458,465,470,489,452,486],[692,693,694,695],{"alt":567,"src":568},{"alt":567,"src":570},{"alt":567,"src":572},{"alt":567,"src":574},[576,577,578,579,580,581,582],{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"romanized":702,"countrySlug":553,"region":703,"baseServings":434,"prepMinutes":436,"cookMinutes":704,"restMinutes":705,"difficulty":597,"course":706,"diet":708,"mainIngredients":709,"images":712,"keywords":722,"publishedAt":583,"updatedAt":583,"authorSlug":584},"moo-ping","Moo Ping (Thai Grilled Coconut Pork Skewers)","Moo Ping","หมูปิ้ง","Mu ping","Bangkok",12,480,[600,707,559],"snack",[562,563],[710,668,494,470,711],"pork-shoulder","black-pepper",[713,716,718,720],{"alt":714,"src":715},"Charred grilled pork skewers glazed dark brown on a street grill, served with a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-1x1.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-4x3.jpg",[723,724,725,620,726,727,728],"moo ping","thai pork skewers","grilled pork","coconut marinade","bangkok breakfast","sticky rice",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"romanized":734,"countrySlug":553,"region":735,"baseServings":434,"prepMinutes":704,"cookMinutes":736,"difficulty":597,"course":737,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":583,"updatedAt":583,"authorSlug":584},"pad-kra-pao","Pad Kra Pao Moo (Thai Holy Basil Stir-Fry with Fried Egg)","Pad Kra Pao Moo","ผัดกะเพราหมู","Phat kaphrao mu","Central Thailand",8,[559,600],[562],[740,741,668,604,452,470],"ground-pork","basil",[743,746,748,750],{"alt":744,"src":745},"Plate of jasmine rice topped with chili-flecked minced pork and holy basil, with a lacy fried egg on top","\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-1x1.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-4x3.jpg",[753,754,755,756,619,620,757],"pad kra pao","holy basil","thai stir-fry","minced pork","quick dinner",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"romanized":763,"countrySlug":553,"region":764,"baseServings":478,"prepMinutes":436,"cookMinutes":596,"difficulty":557,"course":765,"diet":766,"mainIngredients":767,"images":769,"keywords":779,"publishedAt":784,"updatedAt":784,"authorSlug":584},"pad-thai","Pad Thai (Tamarind Rice Noodle Stir-Fry)","Pad Thai","ผัดไทย","Phat thai","Central Thailand \u002F Bangkok",[559,600],[562,563,602],[768,604,470,486],"shrimp",[770,773,775,777],{"alt":771,"src":772},"Plate of pad thai noodles with shrimp, bean sprouts, crushed peanuts and a lime wedge","\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero.jpg",{"alt":771,"src":774},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-1x1.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-4x3.jpg",[780,781,553,782,783,620,768],"pad thai","noodles","stir-fry","tamarind","2026-08-18",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"romanized":790,"countrySlug":553,"region":554,"baseServings":434,"prepMinutes":555,"cookMinutes":9,"difficulty":597,"course":791,"diet":793,"mainIngredients":794,"images":797,"keywords":807,"publishedAt":583,"updatedAt":583,"authorSlug":584},"som-tam","Som Tam Thai (Green Papaya Salad Pounded in a Mortar)","Som Tam Thai","ส้มตำไทย","Som tam thai",[560,792],"side",[562,563,602],[465,470,668,795,796],"tomato","dried-shrimp",[798,801,803,805],{"alt":799,"src":800},"Green papaya salad heaped on a plate with cherry tomatoes, 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