Nam Kao

Method

Toast the jasmine rice in a dry pan over medium heat for 3-4 minutes until fragrant and lightly golden, then grind to a fine powder using a pestle and mortar or spice grinder and set aside. Char the dried chillies, garlic cloves and shallots directly over a flame or in a hot dry pan until blackened and fragrant, about 2-3 minutes each. Pound the charred ingredients together with a pinch of salt until you have a coarse paste, then combine with the toasted rice powder, lime juice, fish sauce and palm sugar, stirring well to incorporate. Adjust the seasoning to balance sour, salty and sweet, then stir through the chopped fresh coriander and mint just before serving. Serve at room temperature as a dipping sauce or condiment for grilled fish, sticky rice and vegetables.