Isan minced pork salad with mint and toasted rice (Lap mu)

1. Toast the sticky rice in a dry frying pan, shaking constantly, until golden brown, then grind to a coarse powder in a mortar.

2. Thinly slice the shallots and the spring onions; pick the mint and coriander leaves, roughly tearing the bigger ones.

3. In a frying pan, cook the minced pork with the water over medium heat for 4-5 minutes, breaking it up constantly, until cooked through; don't add any oil.

4. Take off the heat and season with the fish sauce, lime juice and chilli flakes – it should be boldly sour, salty and hot.

5. Stir in the shallots, spring onions, toasted rice powder, mint and coriander.

6. Serve lukewarm with sticky rice and fresh cabbage and cucumber slices.

Tip: Larb is the national dish of Isan and Laos; the toasted rice powder gives a nutty flavour and crunch. It is made the same way with chicken (larb kai) or duck; stir the herbs in only at the end so they stay fresh.