Ingredients

• Ground pork 500 g
• Water or chicken stock 3 tbsp (45 ml)
• Fish sauce 3 tbsp (45 ml)
• Lime juice 4 tbsp (60 ml), from 2-3 limes
• Toasted rice powder (khao khua) 2 tbsp (16 g)
• Shallots, thinly sliced 3 (60 g)
• Green onions, sliced 3 (45 g)
• Mint leaves 1 cup (20 g)
• Cilantro, chopped 1/2 cup (10 g)
• Dried chili flakes 1-2 tsp (3 g)
• Sugar 1 tsp
• Cabbage wedges, cucumber and yardlong beans to serve (200 g)

Instructions

1. 1

   If you do not have toasted rice powder, dry-toast 2 tbsp of uncooked sticky rice in a pan over medium heat for 6-8 minutes until deep golden, then grind it coarsely.

2. 2

   Put the pork and the water in a pan over medium heat and cook, breaking it up, for 6-8 minutes until no longer pink; do not brown it.

3. 3

   Take the pan off the heat and let it cool for 2-3 minutes.

4. 4

   Stir in the fish sauce, lime juice, sugar and chili flakes; taste and adjust so it is sour, salty and hot.

5. 5

   Add the shallots, green onions, most of the mint and cilantro and the toasted rice powder, and toss.

6. 6

   Pile onto a plate, scatter over the rest of the herbs and serve warm or at room temperature with the raw vegetables and sticky rice.