This is another classic Isaan dish, and also one with a heavy Laotian influence; the spicy, earthy seasonings are very northern Thai in character. Ants are actually really good to eat and if you’ve never been game to try them, I urge you to give them a go. As the name of this recipe suggests, you include their eggs as well as the live ants. These red ants live in trees, feed off mango leaves and as you eat them, they sort of explode in your mouth and leave a sour, fragrant, citrusy taste that’s particularly unique. The eggs are soft and a little more elegant to eat, with a gorgeous, gooey texture that’s hard to describe. Both ants and eggs are a great source of protein, so they’re good for you as well as tasting amazing. Needless to say, there’s a lot going on in this salad! You’ve got lemongrass, red onion and the soft pop of the eggs. Toasted rice powder, a hallmark of Isaan salads, is essential for achieving the right texture here; it’s pleasantly gritty and tastes a bit biscuity.