I have a secret ingredient I’ve been using a lot recently. To understand it at all, you first need to know about larb.
The Wikipedia article about larb is really comprehensive, and you should just probably read it sometime: https://en.wikipedia.org/wiki/Larb
- larb has many spellings
- it’s a spicy meat salad from Laos
- the meat is either warm or raw
- it has mint and chilli plus other veg
- it’s seasoned with fish sauce and lime
- it contains “toasted rice powder”, which must not be omitted