Thai Larb Gai Chicken Salad with Toasted Rice and Mint

Toast 3 tbsp uncooked rice and the optional lime leaf in a dry skillet over medium-high heat, stirring until deep brown without scorching.

Cool the toasted rice, then grind with a mortar or grinder into a slightly coarse powder. Reserve until dressing.

Thinly slice the shallot and chop cilantro and green onion. Keep the mint separate for the final garnish.

Simmer 2 tbsp water and 1 tsp fish sauce in a pan. Add ground chicken and break it up while cooking. Verify the thickest portion reaches at least 74°C with a food thermometer.

Turn off the heat. Stir in shallot, the remaining 1 tbsp + 1 tsp fish sauce, 2 tbsp lime juice, 1–2 tsp chili flakes, and 2–3 tbsp toasted rice powder.

Mix in cilantro, green onion and optional sawtooth coriander. Transfer to a plate, top with mint and serve immediately with optional lettuce and cucumber.