Ingredients
Equipment
Method
- Make the khao khua first. Place the raw sticky rice in a dry skillet over medium-low heat. Toast slowly, shaking the pan often, for 8 to 12 minutes, until the grains turn a deep golden brown and smell nutty and toasty like popcorn. Do not rush this or the rice will burn on the outside and stay raw inside.
- Tip the toasted rice into a mortar and pound it, or pulse it in a spice grinder, until you have a coarse sandy powder with some larger flecks. You want texture, not flour. Set aside.
- Hand-chop the chicken thighs. Slice them thin, then cross-chop with a sharp knife until you have a rough, uneven mince about the size of small peas. This texture is what makes it larb and not a wet paste, so do not use a food processor.
- Place the chopped chicken in a cold skillet or wok. Add the 3 tablespoons of water. Set over medium-high heat and cook, breaking the meat apart constantly with a wooden spoon or spatula, for 4 to 6 minutes. The chicken should turn white, release its own juices, and be just cooked through. Do not brown it and do not add oil.
- Slide the warm chicken and all its juices into a large mixing bowl. Let it sit for 1 minute so it stops steaming but stays warm to the touch.
- Pour in the fish sauce, lime juice, and dried chili flakes. Stir gently but thoroughly so the seasoning coats every piece.
- Add the sliced shallots and 2 tablespoons of the khao khua. Fold together. The rice powder will drink up the juices and give the mixture a slightly thickened, glossy look.
- Taste. It should hit you first with salt, then sour, then heat. Adjust with a little more fish sauce, lime, or chili flakes until it sings.
- Add the scallions, culantro, mint, and cilantro. Fold once or twice, just enough to distribute. The herbs should stay green and lofty, not wilted.
- Transfer to a serving plate, scatter the remaining khao khua over the top, and serve warm or at room temperature with sticky rice, raw vegetables, and lettuce leaves for wrapping.