Ingredients
1 lb (450g) ground meat (chicken, beef, or duck)
2 tbsp uncooked sticky rice
1 tbsp fish sauce (or to taste)
2–3 tbsp fresh lime juice
1–2 Thai bird’s eye chilies, finely chopped (adjust to taste)
1/4 cup shallots, thinly sliced
1/4 cup green onions, chopped
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
Optional: kaffir lime leaves, galangal, or lemongrass (for aroma)
Instructions
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Prepare toasted rice powder
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In a dry pan over medium heat, toast the sticky rice until golden brown (5–7 minutes).
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Let cool and grind into a coarse powder using a spice grinder or mortar and pestle. Set aside.
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Cook the meat
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In a non-stick skillet, cook the ground meat with a splash of water over medium heat.
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Stir constantly to break up clumps. Cook until just done (do not brown). Remove from heat.
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Season
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While the meat is still warm, mix in fish sauce, lime juice, and chopped chilies. Stir well.
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Add aromatics and herbs
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Mix in toasted rice powder, shallots, green onions, mint, and cilantro. Toss everything together.
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Serve
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Serve warm or at room temperature with sticky rice and fresh vegetables like cucumber, cabbage, or lettuce.
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Notes
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Don’t skip the toasted rice powder – it adds signature texture and nuttiness.
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Cook meat gently – browing is not traditional and can dry it out.
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Adjust to taste – balance lime juice and fish sauce based on your preference.
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Use fresh herbs – they bring brightness and authenticity.
- Prep Time: 20minutes
- Cook Time: 10minutes