Savory, chili-laced ground pork is served with “Table salad,” an array of cold, fresh vegetables and herbs, and sticky rice in Northeastern Thailand. My sous chef, Ari, became a devotee of this recipe during our recipe testing for this book. Catfish laarb is also a popular accompaniment to table salad, and is quite “aroy” (delicious). Ground chicken or beef can be substituted for pork; I would season beef more aggressively and the chicken less so. Roasted rice powder adds a deep, toasty flavor and binds the dressing to the salad without adding oil.
© 2008 Robert Danhi. All rights reserved.