2 - 3bird's eye chiliesserrano or other chili will also work
½English cucumberthinly sliced
bib, butter or Boston lettuce
In a dry pan or wok, toast the rice. Continuously stir until golden brown, about 10 minutes. Remove from heat and grind in a mortar and pestle (or spice grinder). Set aside while you prepare the larb.
Heat your pan or wok over medium-high heat and add the vegetable oil. Once hot, add your shallot and cook for about a minute. Add the ground chicken and stir fry until brown and crispy. Next, add in the sugar, fish sauce, and lime juice.
Cook for another minute, add in half of the toasted rice and stir. Taste for seasoning and remove from heat.
Serve in a lettuce cup topped with your desired amount of scallions, cilantro, cucumber, mint, bird’s eye chili, more lime juice, and more toasted rice. Service with rice or sticky rice if desired.