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1
If preparing khao khua from scratch, heat a dry wok over medium heat and toast raw jasmine rice, stirring continuously, until each grain is deep golden and the kitchen smells of popcorn and roasted grain — the slow, even heat develops a nutty depth that cannot be rushed without scorching the outside while the centre stays raw. Transfer to a mortar and pound to a coarse powder, not a fine flour, so it retains enough texture to bind the dressing and give the finished salad its characteristic sandy bite. Set aside.
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2
Heat a dry wok over high heat until smoking, then add the freshly minced meat and liver and cook, breaking up clumps, until just cooked through with no pink remaining but no browning, so the meat holds its juices rather than surrendering them to the wok. The pan should stay moist throughout; any colour on the meat means the surface has dried and the dressing will not penetrate evenly. Remove from the heat immediately.
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3
While the meat is still warm — this is where the dish lives or dies — pour over the lime juice and fish sauce together and toss immediately, so the residual warmth opens the meat and draws the seasoning through to the centre rather than leaving it pooled on the surface. Add the prik pon and the first 2 tbsp of khao khua and toss again; the rice powder will visibly absorb the liquid and bind the mixture into a cohesive dressing that coats every surface.
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4
Add the mint leaves, sliced sawtooth coriander, and green onion, then toss with a light hand so the herbs remain visible and upright throughout the salad rather than wilting into the warm meat. Taste and adjust the balance, bearing in mind that larb should read as sour-savoury, not sweet.
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5
Transfer to a serving plate or bowl and scatter the remaining 2 tbsp of khao khua over the surface so it stays distinct and adds a final layer of toasted fragrance rather than dissolving into the dressing. Serve immediately, while still at body temperature.