This Thai dish makes a great appetizer, in smaller portions.
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tablespoons vegetable oil
, finely sliced
fresh lime juice
crushed dried red chilies (amount to taste)
tablespoons ground toasted
To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.
Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.
On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.
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