Larb Recipe

In a saucepan over medium heat, add the ground chicken and cook until almost done and the chicken is no longer pink. Make sure to break up the ground chicken while cooking.
To the ground chicken, add the crushed red peppers and sauté briefly until fragrant, about 10 seconds.
Add the fish sauce and stir and cook for about 10 to 15 seconds, until the chicken is completely cooked through. Remove from heat.
To the chicken, add the lime juice and shallot and stir well. Then, add the toasted rice powder and stir to combine.
To finish, add the green onion, cilantro, and mint leaves.
*At this point, if the ground chicken is still hot, allow it to cool a little longer before adding the herbs.*
Transfer the larb to a serving plate and top with some more toasted rice powder if desired. Enjoy immediately with sticky rice, lettuce, sliced cucumbers, and bird's eye chili if you like spice.

In a pan over medium heat, add 2 tablespoons of Thai sweet rice. Toast the rice until browned, about the color of caramel sauce (like a deep golden brown). Make sure to shake the pan often. Once the rice is browned, remove from heat and allow the rice to cool to room temperature. Once the rice is cool, grind the toasted rice into a coarse powder using a mortar and pestle or a spice grinder.
*You can also make more than 2 tablespoons worth and store the extra toasted rice powder in an airtight container for up to 2 months at room temperature.*