A dish of nahm tok, Isaan-style. It is served with charcoaled meat, chicken or fish, and a spicy sauce called jaew (แจ่ว).

This sauce is made with pulverized, roasted sticky rice (khao niauw kua), fish sauce, lime juice, ground dried chilies, crushed parsley, garlic, shallots and sometimes spring onions. The sauce is mixed with the meat and usually fresh mint leaves (fig.) are also added.