Khao Kua is a ground roasted rice mixture quintessential to larb and Thai beef salad. In Laos people also dip unripe fruit, such as pomelo, green mango, tamarind and guava, into it. Some versions (like this one) can also include lemongrass, galangal and lime leaves. Its unique texture makes this dish special. While larb is normally served with sticky rice, we’ve instead served it with glass noodles
|Prep time||10 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Chop the lemongrass.
Heat a frying pan over a medium heat and add the chopped lemongrass, rice, lime leaves and galangal. Toast until golden and fragrant, stirring occasionally – approx. 10 minutes.
Remove the lime leaves, lemongrass, galangal and transfer to a pestle and mortar or food processor. Blend to form a powder. Set aside.
Heat the frying pan again and add the peanut oil. Fry the chicken mince until caramalised. Add 2 tablespoons of the toasted rice powder, chilli flakes, sugar, fish sauce and lime juice.
Finely slice the shallots and spring onions and add to the mixture. Adjust the seasoning with more fish sauce, lime juice or chilli.
Toss through the coriander, finely sliced spring onions and mint leaves. Serve with glass noodles.