Thai Larb Lettuce Cups

Instructions

1. Prepare the rice powder
   If you don't have pre-made toasted rice powder, make your own by dry-toasting 2 tablespoons of uncooked glutinous rice in a pan over medium heat until golden brown. Grind to a coarse powder using a mortar and pestle or spice grinder. Set aside.
2. Cook the meat
   Heat the vegetable oil in a large skillet over medium-high heat. Add the ground meat and cook, breaking it up with a wooden spoon, until no longer pink and slightly browned, about 6-8 minutes. Drain any excess fat if necessary.
3. Make the dressing
   In a small bowl, whisk together the fish sauce, lime juice, and brown sugar until the sugar dissolves. This creates the tangy-sweet dressing that will flavor the larb.
4. Combine the larb
   Remove the pan from heat and let the meat cool for 2-3 minutes. Add the dressing, chopped chilies, and sliced red onion. Mix well to combine. Add the toasted rice powder and stir to incorporate. The rice powder adds texture and helps absorb the dressing.
5. Add fresh herbs
   Gently fold in the mint leaves, cilantro, and green onions. The herbs should maintain their freshness, so avoid over-mixing. Taste and adjust the seasoning with more fish sauce or lime juice if needed.
6. Prepare the lettuce cups
   Wash and dry the lettuce leaves carefully to maintain their cup-like shape. Arrange them on a serving platter, making sure they're completely dry so they remain crisp.
7. Serve the larb
   Spoon the larb mixture into each lettuce cup, being careful not to overfill. Arrange the filled lettuce cups on a serving platter with lime wedges on the side. Serve immediately while the meat is still warm and the lettuce is crisp.