Nat Thaipun's approach to larb is about restraint and sequence: the pork goes in dry, the dressing goes on while the meat is still warm so it absorbs, and the herbs go in last so they stay alive. The toasted rice powder is not optional — it's what gives larb its texture and nutty depth. Without it you just have dressed pork mince. Make it, it takes five minutes.

Thaiporksalad🧊 3d fridgewith Sticky rice or jasmine rice

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Miso-glazed salmon

Ivan Orkin points out that this glaze — miso, mirin, sake — is one of the oldest combinations in Japanese cooking, and it works because the sugars in the mirin caramelise against the broiler heat while the miso's amino acids intensify. The fish underneath stays almost raw in the centre if you do it right. The difference between overnight marination and 20 minutes is the difference between the flavour being on the surface and being in the fish.

Japanesefishjapanese🧊 3d fridgewith Rice or soba noodles

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Smashed cucumber

Sam Low calls the smash 'the most important knife technique you're not doing' — the fractured surface isn't aesthetic, it fundamentally changes how the dressing clings. Eric Sze's version at 886 leans into good chili crisp and black vinegar, which cuts with more complexity than rice vinegar alone. Make this the day before. It's better cold and rested.

Chinesevegetablecold dish🧊 3d fridgewith Rice, alongside any protein

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