Larb

How to cook it · about 25 minutes

1. Make the toasted rice powder: toast 2 tbsp of the raw rice in a dry skillet over medium heat for 5 to 7 minutes, shaking the pan, until deep golden. Cool, then grind it in a spice grinder or crush it in a bag with a rolling pin.
2. Cook the rest of the rice. If using sticky rice, soak it in water for at least 4 hours first, then steam it for 20 minutes.
3. Thinly slice the shallots and green onions, and pick and roughly tear the mint and cilantro leaves.
4. Put the chicken in a skillet with 3 tbsp water over medium heat. Break it up and cook 5 to 6 minutes until no pink remains, stirring often. It should be moist, not browned. Take it off the heat.
5. Stir in the fish sauce, the juice of 2 limes, sugar and crushed red pepper, then the shallots, green onions, herbs and most of the rice powder. Taste: it should be sour, salty and hot. Add more lime or fish sauce as needed.
6. Pile onto a plate, sprinkle with the last of the rice powder, and serve with lettuce leaves for wrapping, sliced cucumber, lime wedges and the rice.

Amounts are on the list above — they change with the number of people; the steps do not.