The larb was served with fresh vegetables, cucumber, wing beans, long beans, and "cham-wuan" (this is what Eoy called the leaves). I wrapped the larb moo in the leaves.
1 cup chicken stock
1/2 cup pound coarsely ground pork (beef or chicken)
1/2 cup coarsely chopped shallot (hawn daeng)
3 tablespoons finely chopped green onion
2 tablespoons coarsely chopped fresh cilantro
(phak chi)
A handful of fresh mint leaves
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons roasted rice powder
1 tablespoon coarsely ground dried red chilli
(or hot green pepper)
1/2 teaspoon sugar (option)
A few lettuce leaves (or Chinese cabbage)
2 wedges green cabbage
6 green beans, trimmed and halved crosswise
In a small saucepan over high heat, bring the stock to a boil. Add the meat and cook for 1 to 2 minutes, tossing often with a large spoon to break up the meat and cook it to fairly evenly. When the meat is cooked, remove the pan from the heat.
Using a slotted spoon, transfer the meat to a medium bowl, leaving most the of the liquid behind. Stir in the shallot, green onion, cilantro, and most of the mint, reserving a few leaves for a garnish. Add the lime juice, fish sauce, rice powder, chilli, and sugar (if preferred); stir to combine everything well. Taste and adjust seasoning as needed for a pleasing balance of sour, salty, and hot.
Line a serving platter with lettuce leaves and mound meat mixture in the center. Garnish with the cabbage, green bean, and mint. Serve at once.