Step 1

In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.

Step 2

Heat a wok or medium size skillet over high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring for about 1 - 2 minutes or until the shallots become translucent.

Step 3

Add the ground chicken and cook for about 4 - 5 minutes or until the chicken is cooked through and no longer pink.

Step 4

Remove from the heat and add the scallions, onions and the Larb sauce. Toss to combine. Stir in the cilantro and mint.

Step 5

Serve with your choice of lettuce leaves, carrots sticks, cucumber slices, green beans and more fresh herbs (optional).

Step 6

Toast 1/2 cup of white rice in a dry pan over medium-high heat, stirring often until the rice is fragrant and medium brown in color. Place the rice in a food processor or blender and grind until a coarse powder is formed.