A popular thai fish soup from Rick Stein’s ” Seafood Odyssey”.
Another simple and quick recipe from ” Delia’s How to Cook: Book Two”.
A chicken dish from Nigel Slater which can be served warm or at room temperature.
An easy recipe from Nigel Slater’s ” Real Cooking”. He suggests Mackerel, Salmon, Cod or Haddock but other fish would work well too.
A recipe from Sophie Grigson’s “Herbs” 1999.
Pork Larb is a minced meat salad and is the national dish of Laos.It is also eaten in other South East Asian countries, notably Burma and Thailand. Other meats can be used such as Beef, Chicken or Duck though Pork is probably my favourite version.This is an easier version of the dish, as more authentic versions would almost always contain some roughly ground toasted rice which can be a bit of a faff to do in small quantities.