Laab

Ingredients:
 1 cup chicken stock
 1/2 cup pound coarsely ground pork (beef or chicken)
 1/2 cup coarsely chopped shallot (HOOm+DAAng-)
 3 tablespoons finely chopped green onion
 2 tablespoons coarsely chopped fresh cilantro (Pak'Chii-)
 A handful of fresh mint leaves
 3 tablespoons freshly squeezed lime juice
 2 tablespoons fish sauce
 2 tablespoons roasted rice powder
 1 tablespoon coarsely ground dried red chilli (or hot green pepper)
 1/2 teaspoon sugar (option)
 A few lettuce leaves (or Chinese cabbage)
 2 wedges green cabbage
 6 green beans, trimmed and halved crosswise

Direction:
 In a small saucepan over high heat, bring the stock to a boil.
 Add the meat and cook for 1 to 2 minutes, tossing often with a
 large spoon to break up the meat and cook it to fairly evenly.
 When the meat is cooked, remove the pan from the heat.

 Using a slotted spoon, transfer the meat to a medium bowl,
 leaving most the of the liquid behind. Stir in the shallot, green
 onion, cilantro, and most of the mint, reserving a few leaves for
 a garnish. Add the lime juice, fish sauce, rice powder, chilli,
 and sugar (if preferred); stir to combine everything well. Tast and
 adjust seasoning as needed for a pleasing balance of sour, saltry,
 and hot.

 Line a serving platter with lettuce leaves and mound meat
 mixture in the center. Garnish with the cabbage, green bean,
 and mint. Serve at once.