Thai Larb Lettuce Wraps

Instructions

1. Prepare the rice powder
   If you don't have store-bought toasted rice powder, make your own by dry-toasting 2 tablespoons of uncooked glutinous (sticky) rice in a pan over medium heat until golden brown. Grind to a coarse powder using a mortar and pestle or spice grinder.
2. Cook the meat
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it apart with a wooden spoon, until fully cooked and no pink remains, about 8-10 minutes.
3. Create the dressing
   In a small bowl, whisk together the fish sauce, lime juice, and brown sugar until the sugar dissolves. Remove the cooked meat from heat and let it cool for 5 minutes.
4. Mix the larb
   Add the dressing to the slightly cooled meat. Stir in the chopped chilies, sliced shallots, mint leaves, cilantro, green onions, and toasted rice powder. Mix well to combine all ingredients evenly.
5. Taste and adjust
   Taste the mixture and adjust seasonings as needed - add more fish sauce for saltiness, lime juice for sourness, or sugar for sweetness until the balance of flavors is to your liking.
6. Prepare the lettuce cups
   Gently wash and pat dry the lettuce leaves. Arrange the leaves on a serving platter, making sure they are intact to form proper cups for the filling.
7. Serve and garnish
   Spoon the larb mixture into the lettuce cups. Garnish with additional mint leaves, cilantro, and green onions if desired. Serve immediately with lime wedges on the side for squeezing over the top.