At its core, Larb Salad is a classic Thai dish, often referred to as a “meat salad.” But don’t let the word “salad” fool you. This isn’t your average leafy green creation. Instead, it’s a dish built around a base of finely minced meat (most commonly pork, chicken, or duck), which is then dressed in a vibrant concoction of lime juice, fish sauce, and chili flakes. The magic, however, lies in the generous addition of toasted rice powder (khao kua) and an abundance of fresh herbs like mint, shallots, and spring onions. The result is a complex, multi-layered experience. You get the sour kick of the lime, the salty depth of the fish sauce, the fiery heat from the chili, and the refreshing coolness of the herbs. The toasted rice powder adds a nutty, earthy flavor and a crucial textural element—a slight grittiness that makes every bite interesting.