Directions

To Prep

1. For the Vietnamese coriander, basil, and mint pick all the leaves off of the stalks.
2. For convenience, all the herb leaves should be cut using Chiffonade method. That is to stack a bunch of leaves together and gently roll into a cigar shape and slice thinly from end to end.
3. Finely slice all of the non-leafy herbs (ginger, torch ginger flower, shallots and galangal).

To Cook

1. Deep fry the salted fish in some oil until crispy and golden, then shred with a knife.
2. Using a mortar and pestle, pound the dried shrimps until broken up into fine pieces. Dry fry the dried shrimps in a wok or pan until aromatic.
3. Toast the grated coconut in a pan until golden brown and then pound with a mortar and pestle.
4. Add all the prepared ingredients in a large bowl together with the rice and mix well with a wooden spoon.
5. Add salt and sugar to taste and serve immediately.