Laarb

• 1 pound boneless, skinless chicken thighs, pork shoulder, or beef tenderloin
• 1 garlic clove, peeled
• 2 tablespoons corn, grapeseed, or other neutral oil
• Salt and black pepper to taste
• 1 teaspoon sugar, or to taste
• 1 tablespoon nam pla, or to taste (see page 500)
• Pinch of cayenne, or to taste
• Juice of 1/2 lime, or to taste
• 1 cup loosely packed mixed herbs, like cilantro, basil, mint, or Thai basil
• 1 shallot, sliced
• 1 small fresh chile, such as Thai or serrano, stemmed, seeded, and sliced, optional (use it only if you like your food very spicy)
• About 12 outer leaves of cabbage or iceberg lettuce
• 2 tablespoons Khao Koor: Ground and Toasted Rice (page 587), optional
• Lime wedges for garnish

1. Mince the chicken and garlic together with a sharp knife or cleaver.
2. Coat the bottom of a medium skillet or wok with the oil and turn the heat to medium-high.
3. When a wisp of smoke appears, add the minced chicken and garlic.
4. Season immediately with pinches of salt, pepper, and sugar and cook, stirring infrequently, until the meat browns a bit, 3 or 4 minutes.
5. Transfer the meat to a medium salad bowl and toss it with the nam pla, cayenne, and lime juice.
6. Let the mixture sit for 30 seconds, then taste and adjust the seasonings.
7. Stir in the herbs, shallot, and chile if youre using it.
8. Tear or cut the cabbage or lettuce leaves into roughly two-bite-sized pieces (2 inches by 1 inch or slightly larger) and arrange them on a large plate or platter like little serving bowls.
9. Spoon a little of the chicken-herb mixture into each of them, sprinkle the ground and toasted rice over all if you like, and garnish with the lime wedges.
10. Serve within a couple hours, before the herbs start to wilt.

chicken, garlic, corn, salt, sugar, cayenne, lime, mixed herbs, shallot, fresh chile, outer, rice

Taken from www.epicurious.com/recipes/food/views/laarb-386090 (may not work)