Laab Moo (Thai Pork Salad)

Toast the dry sticky rice in a small pan over low heat for 10–15 minutes, stirring often, until the grains turn golden and fragrant. Let cool, then grind into a coarse powder.

Pour water into a wide pan, bring to a hot simmer, and add the minced pork. Cook over medium heat for 5–7 minutes, breaking up any lumps, until the meat is fully cooked through. Don't let it brown or crisp.

Remove the pan from the heat and immediately stir in the fish sauce, the juice of two limes, sugar, and ground dried chili while the pork is still warm. Mix well so the dressing coats the meat evenly.

Add the toasted ground sticky rice and stir again. It should remain slightly textured in the finished salad and give it a nutty aroma.

Add thinly sliced shallots and chopped scallions; toss gently so the pork doesn't turn into a paste.

Once the mixture has cooled to warm, fold in fresh mint leaves and chopped cilantro. Taste and adjust as needed — more chili for heat, more lime juice for tang, or more fish sauce for saltiness.

Transfer the laab moo to a plate, garnish with a few mint leaves, and serve warm or at room temperature, traditionally with fresh vegetables and sticky rice.