Rice balls and sour pork salad (nam khao with som moo) | This popular Laotian salad recipe requires an extensive list of ingredients and a bit of preparation, including four days marinating time, but the results are well worth the effort. You can shape and crumb the rice balls a day ahead and deep-fry them just before serving. This recipe serves 10 as an appetiser, or 6 as an entree.
Beef larb | Also known as laab and laap, this recipe for spicy Laotian beef salad is packed with flavour thanks to a plethora of Asian herbs, a good hit of chilli and a dash of the pungent fermented fish sauce called padaek. Larb is usually served with steamy hot sticky rice as a main dish or as an appetiser.
Tasmanian Huon salmon in sake marinade | Looking for more salmon recipes? Jill Dupleix's rice noodles with salmon, lime and mint recipe is a great dinner option no matter the time of year. You might also like Luke Nguyen's Vietnamese chargrilled salmon salad recipe, or Gabriel Gate's French-style pan-fried salmon with shallots recipe.
Lentil salad | This salad recipe is so easy anyone can do it; so good you’ll make it over and over. You dice the vegetables roughly to the size of the lentils and boil them all together, then dress them with a vinaigrette that is bright with the aniseed flavour and aroma of fresh tarragon.
Pork laap salad (laap muu) | Laap, the closest thing to a national dish in Laos, is served on festive occasions. The dish can feature various types of meat, traditionally served raw, in a ceviche style. We’ve used cooked pork in our recipe, and served it with khao khua (toasted rice powder), pickled krachai, cucumbers and fresh herbs.
Nasi ulam | In Malay, nasi means rice, while ulam relates to the mix of herbs in the recipe. While versions of this dish exist throughout Malaysia, it is especially common in the state of Kelantan, where the rice is tossed with local wild herbs such as jungle pepper leaves, Indian pennywort, cashew leaves and betel nut leaves. The subtle nuances of the fresh herbs, along with crunchy dried shrimp and fish, complement the fragrant rice. Like many South-East Asian dishes, there’s a world of…