Lao Pork Larb

In a dry skillet, toast the sticky rice over medium heat for 8–10 minutes, stirring often, until the grains turn golden brown and fragrant. Let cool, then pound in a mortar to a coarse powder.

In a small saucepan, bring water to a gentle simmer, add the pork, and cook for 5–7 minutes, breaking up any lumps, until the meat is fully cooked through; do not let it brown or crisp.

Remove the pork from the heat and let it rest for 2 minutes so it cools slightly but stays warm.

Add the fish sauce, lime juice, dried chili flakes, salt, thinly sliced shallot, and green onion to the pork; mix thoroughly.

Stir in the toasted rice powder so it soaks up some of the juices and gives the dish its signature grainy texture.

Gently fold in the mint leaves and chopped cilantro, taking care not to bruise the herbs. Taste and adjust the salt if needed.

Serve the larb right away, warm or at room temperature, with lettuce leaves for wrapping.