Issahn-style Minced Pork Salad with Crunchy Rice and Fresh Mint

Quick and Easy Thai by Nancie McDermott

1 Tb raw long-grain rice
1 c chicken stock
1/2 lb coarsely ground pork or beef
3 Tb lime juice
2 Tb fish sauce
1-2 tea dried red chili flakes
1/2 tea sugar
A handful of fresh mint leaves
2 Tb thinly sliced shallots
2 heaping Tb thinly sliced green onions

Optional Accompaniments
Cabbage wedges or small lettuce leaf cups
Cucumber slices
5 green beans or 2 yard-long beans, cut into 3 inch lengths

1. Make roasted rice powder by toasting the raw rice in a small dry skillet over medium heat, stirring and tossing for 3-5 minutes, until it turns a wheaty golden brown. Tip out onto a plate, and then grind it to a coarse powder, using a spice grinder or mortar and pestle. Set aside.

2. Bring the chicken stock to a boil in a medium saucepan over high heat. Crumble in the meat and cook, turning and pressing to break up larger chunks. Cook the meat evenly, 1-2 minutes, until cooked through. Scoop meat into a medium bowl with about 1/4 c of the broth.

3. Add the roasted rice powder to the bowl along with the lime juice, fish sauce, chili flakes, and sugar and use your hands to mix everything well. Tear the mint leaves in half, add to the bowl along with the shallots and green onions and mix well. Mound the salad on a small, deep serving plater, juices and all. Serve with one or all accompaniments