1 tablespoon uncooked jasmine or glutinous rice
2 tablespoons fish sauce
1½ tablespoons lime juice
1 tablespoon Thai tamarind paste (or another ½ tablespoon lime juice)
1 teaspoon sugar
1 teaspoon toasted chili flakes, or to taste
2 tablespoons minced shallots
3 tablespoons chopped cilantro, green onions, mint or sawtooth coriander
Small skillet
Mortar and pestle or coffee grinder
Prepare shallots and herbs. Use Thai-style tamarind paste, not Indian concentrate.
Toast rice in a dry skillet over medium-high heat, stirring until dark brown. Remove immediately; grind using a mortar or coffee grinder.
Mix tamarind, fish sauce, lime juice and sugar until dissolved.
Stir in shallots and chili flakes.
Just before serving, stir in rice powder and herbs.