laotian

Lao Style Fermented Fish Dip with Raw Vegetables and Sticky Rice

This simmered dish pairs sticky rice, uncooked with fermented fish sauce, minced pork and shallot, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

88 g Carbohydrates

15 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

83g sticky rice (glutinous rice), uncooked 303 kcal
102g minced pork (85% lean) 247 kcal
23g fermented fish sauce (padek style) 8 kcal
111g water 0 kcal
32g shallot, minced 23 kcal
3g dried red chili flakes 1 kcal
11g lime juice 3 kcal
74g yardlong beans, cut into sticks 23 kcal
74g white cabbage, sliced 19 kcal
55g carrot sticks 23 kcal

Cooking instructions

sticky rice (glutinous rice)
Cook sticky rice by steaming until tender; keep warm.
minced pork (85% lean)fermented fish sauce (padek style)water
In a small pot, combine fermented fish sauce, water, and minced pork. Simmer 6 to 8 minutes, breaking up the pork, until cooked through.
shallot
Add shallot and ground chilies; simmer 1 minute.
waterlime juice
Remove from heat and stir in lime juice. Taste and adjust with a splash more water if too thick.
Arrange raw vegetables on a plate.
sticky rice (glutinous rice)
Serve the warm dip with sticky rice and vegetables for dipping.