Toasted Sticky Rice and Shiitake Mushroom Salad (Koy Het)

This dish is a warm mushroom salad inspired by the Laotian koy, a category of dishes defined by fresh herbs, zesty dressings, and the signature addition of toasted sticky rice powder (khao khua). Toasting the raw rice before grinding it creates a wonderfully nutty, fragrant powder that thickens the dressing slightly and adds a pleasing, subtle crunch. Here, it complements the deep, umami-rich flavor of shiitake mushrooms, transforming them into a complex and satisfying side dish.

Prep time: 20 minutes Cook time: 15 minutes Servings: 4 as a side

Ingredients

• Uncooked Thai glutinous (sticky) rice
• Fresh shiitake mushrooms, stems removed
• Light soy sauce or tamari
• Fresh lime juice
• Small shallot
• Clove of garlic
• Fresh galangal
• Stalk of lemongrass
• Bird's eye chili, or to taste
• Neutral cooking oil, such as rice bran or canola
• Fresh mint leaves
• Fresh cilantro leaves and tender stems

Instructions

1. Place the raw sticky rice in a dry, heavy-bottomed skillet over medium heat.
2. Toast the rice, shaking the pan constantly, until the grains turn a deep golden brown and release a nutty aroma, about 8–10 minutes.
3. Immediately transfer the toasted rice to a plate to cool completely, then grind it into a coarse powder using a spice grinder or a mortar and pestle.
4. Wipe the shiitake mushroom caps clean and slice them about a quarter-inch thick.
5. Finely mince the shallot, garlic, galangal, lemongrass, and chili.
6. Heat a thin layer of oil in the same skillet over medium-high heat and add the sliced mushrooms.
7. Sauté the mushrooms, stirring occasionally, until just tender and lightly browned, about 4–5 minutes.
8. Transfer the warm mushrooms to a mixing bowl and add the minced aromatics, soy sauce, lime juice, and two generous tablespoons of the toasted rice powder.
9. Gently toss everything to combine, allowing the mushrooms to absorb the dressing.
10. Coarsely chop the fresh mint and cilantro, fold them into the mushroom mixture, and serve immediately.

Notes

The toasted rice powder, or khao khua, is the heart of this dish. It's worth making a larger batch; store any extra in an airtight container at room temperature for several weeks to use in other salads, soups, or dipping sauces. Ensure the rice is truly golden brown before grinding for the best flavor.

The combination of mint and cilantro provides a necessary fresh, cooling counterpoint to the warm, earthy mushrooms and toasted rice. While a peppery green like arugula could be used, the classic Laotian pairing of mint and cilantro offers a more authentic aromatic brightness that lifts the entire dish. This salad is an excellent accompaniment to simple steamed jasmine or sticky rice and a blanched green like Chinese broccoli (gai lan) with a splash of soy sauce.