Where to eat Larb

Method

1. To make toasted rice powder, dry-toast 4 tbsp Thai sticky rice in a small pan over medium heat for 6 to 8 minutes until deep golden, shaking the pan. Cool, then grind in a mortar or spice grinder to a coarse powder.
2. Heat a wide pan over medium heat. Add the chicken stock and let it come to a simmer.
3. Crumble the minced chicken into the simmering stock, stirring and breaking up the meat as it cooks. Cook 4 to 5 minutes until just cooked through but still tender; do not brown.
4. Take off the heat. Drain off most of the cooking liquid, leaving the meat moist.
5. Add the lime juice, fish sauce, toasted rice powder, chilli flakes and palm sugar to the warm meat. Stir well.
6. Fold in the sliced shallots, spring onions, coriander, mint and saw-leaf coriander. Taste; the dish should be sharp, hot, salty and fragrant in equal measure.
7. Pile onto a serving plate. Sprinkle extra toasted rice powder on top.
8. Serve at once with sticky rice, raw cabbage, cucumber, long beans for scooping, and extra lime wedges.