The spicy Thai salad made with minced meat and rice powder is Larb.
Larb, also spelled laab, lap, or larb, is a minced-meat salad seasoned with roasted ground rice, lime juice, fish sauce or fermented fish sauce, chilies, and fresh herbs such as mint. It may be served warm or at room temperature, often alongside sticky rice and raw vegetables. Chicken, pork, beef, duck, fish, and shrimp can all be used.
Although Thai restaurants commonly feature it, larb originated in Laos and is especially associated with northeastern Thailand’s Isan cuisine. Historical and cultural ties between Laos and Isan helped the dish spread across the region. The toasted rice powder, known as khao khoua, contributes a nutty aroma and a lightly gritty texture that distinguishes larb from many other Southeast Asian salads.
Nam Tok is a frequent mix-up. It has similar seasonings and roasted rice powder, but it usually uses grilled meat sliced into pieces rather than minced meat. Som Tam is also a spicy Thai salad, but its central ingredient is unripe green papaya, not minced meat.