Larb Gai (Thai Chicken Larb)

Slice the shallots into very thin half-moons, and cut the scallion stalks into 3-4 mm rounds. Pick the mint and cilantro leaves off their stems. Slice the cucumber, rinse and pat dry the lettuce leaves — set everything aside separately for serving at the end.

In a dry skillet over medium heat, toast the raw rice for 4-5 minutes, stirring constantly, until the grains turn deep golden and give off a nutty aroma. Let cool, then grind in a mortar or coffee grinder to a coarse, sand-like texture — this is toasted rice powder (khao khua), the base flavoring of the dish.

In a wide sauté pan or wok, heat 60 ml of water over medium heat, add the minced chicken and cook for 7-8 minutes, breaking up clumps with a spatula, until the meat is fully cooked through and the water has almost completely evaporated.

Remove from heat while the chicken is still hot: stir in the fish sauce, freshly squeezed lime juice, sugar and ground dried chili pepper.

Add the sliced shallots — they'll soften slightly from the heat of the dish — along with the toasted rice powder, and mix thoroughly.

Just before serving, fold in the mint, cilantro and scallions: add the herbs last so they stay fresh and the rice powder doesn't turn soggy from the juices.

Taste and adjust with salt, lime juice, fish sauce or chili pepper, balancing the saltiness, tang, heat and a touch of sweetness.

Serve immediately while warm, spooned over lettuce leaves, with cucumber slices and steamed sticky rice on the side.