Shrimp tossed in nam prik phao (chile jam) and roasted-rice-powder dressing with lemongrass, mint, kaffir lime leaf, and shallot — the central Thai answer to Isaan larb.
Plaa goong (literally 「shrimp larb」, though plaa is a central-Thai cognate of Isaan laap/larb) is the central-Thai answer to the northeastern roasted-rice-powder salad. The defining shift is the dressing base: where Isaan larb leans on lime-fish-sauce-rice-powder alone, plaa goong adds nam prik phao — the Bangkok-pantry chile jam of fried shallot, garlic, dried shrimp, palm sugar, and roasted dried chiles. This makes plaa goong sweeter, smokier, and more 「restaurant」 than its Isaan cousin.
The central-Thai answer to Isaan larb, with nam prik phao (chile jam) added to the dressing — sweeter, smokier, more 「restaurant」 than the northeastern version. Khao khua must be roasted same-day or it loses the toasted-popcorn aroma fast.
Shrimp curled tight, with a slight crunch from the residual-poach (not over-cooked); the dressing is darker and rounder than a plain yum because nam prik phao brings smoky-sweet roasted-shrimp depth. Khao khua dusts the shrimp like fine sand and clings to the dressing — it's the textural signature, audible between the teeth. Lemongrass slices are fierce raw; chew them with the shrimp to release the citral. If there's no rice-powder rasp on the tongue, the cook ground the rice too coarse or skipped it entirely.
Two load-bearing techniques. First, residual-poach the shrimp — drop them into off-heat salted water, never a rolling boil. Hot-boiled shrimp shrink and turn rubbery; residual-poaching gives a snap-and-tender bite. Second, roast the rice yourself, same day if possible — pre-ground khao khua loses the toasted-popcorn aroma within hours of grinding because it's just lightly broken starch with surface volatiles.
Variations
Plaa goong is the central Thai shrimp version; Isaan koi goong leans on raw river prawn with rice powder and dill; Lao soup pa is the white-fish equivalent; Cambodian plea trey at the Battambang market crosses the border.
On the Palate
Where Plaa Goong sits in the Thai flavor cloud
Ingredients
Serves 3
How it's made
5 steps · 22 min active + 3 min waiting
- 18 min
Toast 2 tbsp uncooked Thai sticky rice in a dry pan over medium heat 6-8 minutes, stirring, until deep golden and fragrant. Cool, then grind to coarse powder in a mortar — this is khao khua.
Watch outToast the raw rice slowly until it's deep golden and smells like popcorn — pull it pale and the khao khua has no aroma to give.
- 26 min
Peel and devein 16 medium shrimp; butterfly along the back. Bring 500ml salted water to a bare simmer (not boil). Slip shrimp in, off heat, and let them poach in residual heat 60-90 seconds until just curled. Lift out and drain.
Watch outDrop the shrimp into off-heat water and let the residual warmth curl them — a rolling boil shrinks them tight and rubbery.
- 33 min
Build dressing: 1.5 tbsp nam prik phao (chile jam), 3 tbsp lime juice, 2 tbsp nam pla, half a teaspoon palm sugar, 4 prik kee noo bruised. Whisk smooth.
Watch outAdjust the lime juice to taste; too much can overpower the dressing.
- 43 min
Slice 1 lemongrass stalk (tender lower 6cm only) into paper-thin rings. Sliver 2 kaffir lime leaves. Slice 2 shallots thinly.
Watch outEnsure slices are thin for better integration into the dish.
- 52 min
Toss shrimp with shallot, lemongrass, kaffir lime leaf, dressing, and 1.5 tbsp khao khua. Add 20 mint leaves last; fold once. Plate; sprinkle remaining khao khua over. Serve immediately.
Watch outFold gently to avoid breaking the shrimp.
Archive tool suggestions — not reviewed
These legacy suggestions have not been evidence-reviewed and are not presented as required tools.
