fresh red long chili (phrik chee fa) (พริกชี้ฟ้าแดง)sliced into hair-thin juliennes
fresh yellow chili (phrik leuang) (พริกเหลือง)sliced into hair-thin juliennes
wild pepper leaves (ชะพลู)
lettuce leaves (ผักกาดหอม)
Instructions
Prepare the ingredients:
Peel and de-vein the shrimp. Cook them and then cut into thin threads. Cook the firm pork fat and cut into thin elongated slices. Wash the sliced pork skin in acidic water with vinegar to remove the stickiness. Set aside.
Peel and slice the garlic; cut the bitter orange peel into thin slices. Set aside.
Mince the young galangal finely. Set aside.
In a small bowl, mix all the seasoning ingredients: the lime juice, fish sauce and granulated sugar. Mix until the sugar is completely dissolved. Set aside.
Mix the rice:
Put the cooked rice in a mixing bowl, and add the ground roasted glutinous rice (khao khua).
Add the minced galangal and mix well.
Add and mix into the rice the cooked shrimp, cooked firm pork fat, and cooked and washed pork skin. Set aside a portion of each ingredient for the garnish.
Add the seasoning until you are satisfied with the sour-salty and slightly sweet flavor profile.
Add the thinly sliced bitter orange peel and garlic to the rice.
Serve:
Serve by topping the rice with cooked and thinly sliced pork skin, fresh red long chilies and yellow chilies sliced into hair-thin juliennes, wild pepper leaves, and lettuce.