How to make it
4 steps. Take it one step at a time.
Add the ground meat and water
In a skillet or small pot over medium-high heat, add the ground meat and water. Stir constantly, breaking up the meat, until it is fully cooked and the water has mostly evaporated.
7 minRemove the pan from the heat
Remove the pan from the heat. Add the fish sauce, lime juice, dried chili flakes, and toasted rice powder. Stir well to combine all the flavors.
Add the sliced shallots and green onions
Add the sliced shallots and green onions. Toss gently to combine while the meat is still warm but not hot enough to wilt the vegetables completely.
Fold in the fresh mint and cilantro leaves
Fold in the fresh mint and cilantro leaves. Taste and adjust seasoning with more lime juice or fish sauce if needed. Serve immediately with sticky rice and fresh vegetables like cabbage or cucumber.
A little kitchen wisdom
Toasted rice powder (Khao Khua) is the soul of this dish; it provides a nutty aroma and a unique crunchy texture. If you don't have it, toast raw sticky rice in a dry pan until golden brown and grind it into a coarse powder.
