Khao Khua — Toasted Rice Powder / ข้าวคั่ว

Isaan and Northern Thailand — this technique is almost entirely absent in Central and Southern Thai cooking, where larb is less prevalent

Khao khua (toasted rice powder) is made by dry-toasting uncooked raw glutinous rice in a dry wok over medium heat until golden-tan and nutty, then grinding to a coarse powder. It is a defining ingredient in larb, nam tok, and some Isaan dipping sauces — adding a nutty, smoky depth, a slight grittiness that is genuinely textural rather than a flaw, and a binding quality that helps absorb the meat juices and dressing in larb. The toasting must be taken to a deep golden tan — pale, under-toasted khao khua has almost no flavour contribution. It is made fresh (it stales rapidly) and used at room temperature.

Khao khua is the ingredient in larb that makes it taste unlike any other salad — the nutty, slightly smoky grain note underpins the lime, fish sauce, and herb freshness in a way that connects the dish to grilled food and smoke rather than fresh salad.