The Lao original preparation of the minced meat salad (which Thompson covers in its Thai-Isaan form as larb, Entry TH-12) — using padaek rather than fish sauce as the primary seasoning, with a more assertive four-flavour balance and the specific northern herb combination of dill, saw-tooth coriander, and spring onion in place of the Thai mint-coriander combination.
**The preparation:** Identical in structure to Entry TH-12 with the substitutions above: - Seasoning: padaek (liquid portion) rather than fish sauce. - Herbs: dill, saw-tooth coriander, spring onion rather than mint-coriander. - Heat: more forward — fresh bird's eye chillies in a larger quantity.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)