Thai Larb

Instructions

1. Toast the rice
   In a dry skillet over medium heat, toast the uncooked glutinous rice until golden brown, about 5-7 minutes, stirring frequently. Allow to cool, then grind in a spice grinder or mortar and pestle until it resembles coarse powder. This creates 'khao khua', a crucial ingredient for authentic larb.
2. Cook the meat
   In a large skillet over medium-high heat, cook the ground meat, breaking it up with a wooden spoon until just cooked through, about 5-7 minutes. There should be no pink remaining. Drain any excess fat if necessary.
3. Prepare the dressing
   In a small bowl, whisk together the fish sauce, lime juice, sugar, and chili flakes until the sugar dissolves. Taste and adjust seasonings if needed – the dressing should be a balance of salty, sour, and spicy.
4. Combine and season
   Transfer the cooked meat to a mixing bowl. While still warm, add the dressing and toss to coat. Then add the sliced shallots, lemongrass, and green onions. Mix well.
5. Add herbs and toasted rice
   Just before serving, fold in the mint leaves, cilantro, and most of the ground toasted rice powder (reserve some for garnish). The herbs should remain fresh and not wilted from the heat.
6. Serve and garnish
   Arrange the lettuce leaves on a serving platter. Spoon the larb onto a serving dish, sprinkle with the remaining toasted rice powder. Serve immediately with the lettuce leaves on the side for wrapping.