Larb

Ingredients

• 300 g ground pork, or chicken
• 3 shallots, minced fine
• 4 cloves garlic, minced
• 3 tablespoons fish sauce, nam pla
• 2 tablespoons fresh lime juice
• 15 ml vegetable oil
• 2 Thai bird's eye chilies, minced
• 25 g fresh mint leaves, chopped
• 25 g cilantro leaves, chopped
• 15 g roasted ground rice, khao kua
• 2 scallions, sliced thin
• Tellicherry black pepper, to taste
• Lettuce leaves, for serving

Method

1. 1
   Heat oil in wok over high heat; add shallots and garlic, bloom 30 seconds until fragrant.
2. 2
   Add ground pork; break apart with spatula and stir-fry 5–6 minutes until cooked through and no pink remains.
3. 3
   Remove from heat; add fish sauce and lime juice, stirring to incorporate.
4. 4
   Fold in minced chilies, mint, cilantro, and roasted ground rice; toss until evenly distributed.
5. 5
   Transfer to serving plate; scatter scallions on top and finish with cracked Tellicherry pepper.
6. 6
   Serve warm or room temperature with whole lettuce leaves for wrapping.