Thai Larb Salad

Instructions

1. Make toasted rice powder
   If you don't have prepared toasted rice powder, toast 2 tablespoons of uncooked glutinous rice in a dry pan over medium heat, stirring constantly until golden brown and fragrant, about 5-7 minutes. Allow to cool, then grind in a spice grinder or mortar and pestle until it becomes a fine powder.
2. Cook the meat
   In a large skillet or wok over medium-high heat, cook the ground meat, breaking it apart with a wooden spoon. Do not add oil as the meat will release its own fat. Cook until the meat is no longer pink, about 7-8 minutes.
3. Season the meat
   While the meat is still hot, add 2 tablespoons of fish sauce, lime juice, palm sugar, and chili powder. Stir well to combine. Remove from heat and allow to cool for 5 minutes.
4. Add herbs and aromatics
   Once the meat has slightly cooled, add the sliced shallots, green onions, mint, cilantro, and lemongrass. Stir gently to combine.
5. Incorporate toasted rice powder
   Sprinkle the toasted rice powder over the mixture and toss gently to combine. The rice powder adds a nutty flavor and absorbs some of the dressing.
6. Adjust seasoning
   Taste the larb and adjust seasoning with the remaining tablespoon of fish sauce, additional lime juice, or chili powder according to your preference.
7. Serve
   Arrange lettuce or cabbage leaves on a serving platter. Spoon the larb mixture onto the leaves and serve immediately with lime wedges on the side.