If using freshly cooked rice, spread it on a tray to cool until just warm or room temperature. This prevents the dressing from wilting herbs. Pat shrimp dry. In a medium skillet over medium heat, add vegetable oil. Add ground pork, season with 1/8 tsp white pepper and 1/8 tsp salt, and cook, breaking up with a spoon until just cooked through, about 4–5 minutes. Remove pork to a plate. In the same skillet add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and cool slightly, then chop roughly if large.

In a large mixing bowl combine cooled cooked jasmine rice (1.5 cups), cooked ground pork (about 1/2 cup), and chopped shrimp (about 1/2 cup). Toss gently to combine so proteins are evenly distributed.

Add thinly sliced shallots (2 tbs), sliced scallions (2 tbs), chopped cilantro (1/2 cup), basil (1/4 cup), mint (1/4 cup), cucumber (1/2 cup), and diced tomato (1/2 cup) to the bowl with the rice and proteins. Gently fold so herbs and vegetables are evenly incorporated without mashing the rice.

Taste a small amount and adjust seasoning with remaining salt if needed (up to 1/8 tsp more).

Dressing (Nam Jim Samrap style)

Make the dressing

In a small bowl, combine fresh lime juice (3 tbs), fish sauce (1.5 tbs), and palm sugar (1.5 tsp). Stir until sugar dissolves. Add minced garlic (1 clove) and finely chopped bird's eye chilies (2 pieces or to taste). If using, stir in dry roasted rice powder (1 tsp) for nuttiness and a pinch of tamarind water (1 tsp) to deepen acidity. Taste and adjust balance: add more lime for sour, fish sauce for salt, or sugar to soften heat.

If the dressing is very sharp, let it sit 5 minutes to mellow while you finish assembling the salad so flavors marry.

Pour dressing over the rice-herb mixture. Use a spatula to fold thoroughly, making sure dressing coats rice and ingredients evenly. Taste and adjust seasoning: add extra fish sauce (up to 1 tsp) or lime (up to 1 tbs) if desired.

Finishing & Serving

Transfer the dressed Kin Samrap to a serving platter or bowl. Sprinkle roughly chopped roasted peanuts (3 tbsp) and fried shallots (2 tbsp) over the top for crunch.

Garnish with extra cilantro sprigs and basil leaves if desired. Serve immediately with lime wedges (4 pieces) on the side so diners can add more brightness.

Kin Samrap is best eaten fresh at room temperature; leftovers will keep covered in the refrigerator for 1 day—re-stir before serving and add fresh herbs and peanuts to refresh texture.