Larb with toasted rice powder (khao kua)

Dry roast the Thai sticky rice in a dry skillet over medium-low heat for 15 to 20 minutes, keeping it moving so it does not burn, until it looks like toasted grain.

Cool completely, then pound in a mortar and pestle (or a high-powered blender) to a powder like very coarse sand: fine enough not to stick in your teeth, coarse enough to keep some crunch.

Thinly slice the shallot and scallions; chop the lemongrass as finely as possible. Wash and dry the herbs, keep them whole and remove the stems.

Heat the vegetable oil over medium-high until shimmering, add the ground pork and brown it, breaking it into bite-sized pieces; add the lemongrass during the last minute.

Take off the heat, then add the Thai chili powder, sugar, fish sauce and lime juice.

Add the shallots, green onions, whole mint leaves and the toasted rice powder; mix, taste, and add salt if necessary.

Pile into lettuce wraps and top with plenty of cilantro left in big pieces.