Back to 4 servings 1 pound ground chicken, dark meat or a mix of thigh and breast works best 2 tablespoons water or unsalted chicken stock, for cooking the chicken 2 tablespoons fish sauce, use a good-quality one, split into 1 tablespoon and 1 tablespoon 0.5 cup shallots, thinly sliced; red onion works in a pinch 2 tablespoons fresh lime juice, plus wedges for serving 1 tablespoon chili flakes or ground Thai chili, adjust to taste, 1 to 2 teaspoons for milder 2 tablespoons toasted rice powder (kao kua), homemade or store-bought 1 teaspoon sugar, optional, to balance sharpness 0.25 cup cilantro leaves, roughly torn 0.25 cup mint leaves, roughly torn 2 green onions, thinly sliced lettuce leaves, butter, Bibb or romaine, for serving cucumber and cabbage, sliced, for serving sticky rice, for serving 3 tablespoons uncooked sticky rice, for the toasted rice powder
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1 Step 1: Dry-toast the uncooked sticky rice in a skillet over medium-high heat, stirring constantly, until deep golden to brown and fragrant, about 8 to 10 minutes. Cool, then grind to a coarse powder in a mortar or spice grinder. Do not grind to flour.2 Step 2: Heat the water or stock in a wide pan over medium heat until simmering. Add the ground chicken and 1 tablespoon of the fish sauce, and cook, breaking up lumps, for 5 to 8 minutes until the chicken is cooked through and no pink remains, reaching an internal temperature of 165°F (74°C).3 Step 3: Remove the pan from the heat and stir in the shallots so the residual heat softens them slightly.4 Step 4: Add the remaining 1 tablespoon fish sauce, the lime juice, chili flakes, sugar if using, and 2 tablespoons of the toasted rice powder. Stir well and taste, adding a little more lime, sugar or rice powder as needed.5 Step 5: Stir in the green onions, cilantro and half the mint. Sprinkle the remaining mint over the top just before serving.6 Step 6: Serve warm or at room temperature in lettuce cups, with sliced cucumber, cabbage, lime wedges and sticky rice.getsaucepan.com/r/9937c3fe-a216-5035-b5e4-86d54d033711
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