Toasted jasmine rice powder brings that signature nutty crunch to this bright, herb-packed salad, while a punchy dressing of fresh lime juice, sugar, and crumbled dried Thai chilies delivers the sharp, tangy heat larb is known for. Thinly sliced shallots and scallions add sharp bite, and a generous fold of torn mint and cilantro keeps every bite fresh and fragrant. The whole mixture comes together fast in one bowl, tossed until everything is evenly coated in that sour-salty-spicy dressing. Pile it onto crisp butter lettuce or cabbage leaves with cool cucumber slices and a side of steamed jasmine or sticky rice for scooping. It's a light, zesty dish that works beautifully as a vegetarian main or side, full of texture and bold Southeast Asian flavor in every forkful.
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Toast the rice: add the uncooked jasmine rice to a small dry skillet over medium heat and cook, stirring frequently, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
Cook the pork: heat a large skillet or wok over medium-high heat. Add the ground pork and the water, breaking the meat into small pieces with a spatula. Cook, stirring occasionally, until the pork is cooked through with no pink remaining and registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Remove from heat and let cool for 2–3 minutes — the meat should be warm but not steaming hot when you dress it.
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