Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings
Toast the rice in a dry skillet, shaking occasionally, until golden and fragrant.
Grind toasted rice to a fine powder in a mortar and pestle or spice grinder.
Chop the meat very finely with a sharp, long-bladed knife. Don't use a grinder, because the texture will suffer.
Mince the shallots, herbs, chilies and lime leaves.
Combine all ingredients, and season with fish sauce and lime juice.
Taste and adjust seasonings.
Wrap the larb in lettuce leaves, and enjoy!
Calories: 93kcal | Carbohydrates: 4g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 143mg | Potassium: 236mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1.1mg