Authentic Northeastern Spicy Minced Pork Salad with Herbs

First, prepare your Khao Kua: Dry-toast 2 tablespoons of raw glutinous rice in a dry pan over medium heat until golden brown and fragrant. Let it cool slightly, then grind it into a coarse powder using a mortar and pestle or a spice grinder. Set aside.

In a wok or pan, bring 0.25 cup of water to a simmer. Add the minced pork and cook, breaking it up with a spoon, until it is just cooked through and no longer pink, about 3-5 minutes. Drain any excess liquid if necessary, ensuring the pork is moist but not swimming in water.

Transfer the cooked pork to a large mixing bowl. Add the thinly sliced shallots, chopped spring onions, chopped coriander, and fresh mint leaves.

In a small separate bowl, whisk together the fresh lime juice, fish sauce, and toasted chili flakes to create the dressing.

Pour the dressing over the pork and herb mixture. Add the prepared toasted ground rice (Khao Kua). Toss gently but thoroughly to combine all ingredients. Taste and adjust seasoning with more lime juice, fish sauce, or chili flakes if desired. Serve immediately with sticky rice and fresh vegetables.