2 lbs. ground pork or ground turkey (not the super lean kind, which can be dry & flavorless when cooked)
2 tsp. vegetable oil
1/2 cup minced shallots or red onion
3 tbsp. fish sauce
Juice of 1 lime (about 3 tbsp.)
1 tbsp. brown sugar or palm sugar
2 small Fresno or jalapeño chiles*, seeded and sliced
2 large scallions, minced
1/4 cup fresh mint leaves, roughly chopped
1 bunch cilantro (leaves only), chopped
1 tbsp. roasted rice powder (Khao Khua), optional
1 English or hothouse cucumber, sliced
Butter or iceberg lettuce leaves
1. Heat the oil in a medium skillet. Add the ground pork and saute until just cooked through.
2. Remove the pan from the heat and let rest for a couple minutes. Stir in the shallots, fish sauce, lime juice, sugar and chiles.
3. Stir in the scallions, mint, cilantro and roasted rice powder, if using.
4. Plate the Larb and serve with cucumber slices, butter or iceberg lettuce leaves, or sticky rice, and lime wedges on the side.