Nam chim

Method

1. Put 1 tsp of raw glutinous rice into a small dry frying pan and set over medium-low heat. Shake and stir constantly for 6–8 minutes until the grains are deep golden brown and smell strongly of popcorn and nuts — do not let them scorch black. Tip onto a plate to cool.
2. Pound the cooled rice in a mortar (or grind in a spice mill) to the texture of coarse sand, with a few larger specks left for bite. Set this khao khua aside.
3. In a small serving bowl, work 2 tsp of chopped palm sugar into 1.5 tbsp of fish sauce with the back of a spoon until no grains remain, then stir in 1.5 tbsp of fresh lime juice. The dressing should taste sour and salty first, with the sugar only rounding the edges.