Larb

I read about this Thai

salad in 2008, or '09, and adapted it.. it originally called for grinding a type of rice down to a powder, to use as a thickener, I opted for corn starch. It also called for galangal, which is comparable to ginger. I added in carrots because I felt they complimented the dish. 

Serves 4 - 6, depending on appetites

1 tsp corn starch
3 tbsp lime juice
1/2 cup chicken stock
3 tbsp fish sauce
1 tsp crushed red pepper flakes
1 medium red onion, minced
1 stalk lemon grass, bottom portion minced, or 1 tsp lemon zest
3 green onions, thinly sliced
1 cup julienned carrot, optional
1/4 cup mint, chopped
1/4 cup cilantro, chopped, optional
1 tsp powdered ginger
1 lb ground pork, or turkey or chicken
lettuce leaves
2 cups sticky rice (optional)

Poach ground meat of your choice in the broth in a skillet on medium heat, stirring frequently breaking the meat down so it's crumbly and it is cooked through. Add juice, fish sauce, veggies, herbs and seasonings. Stir well for a few minutes so flavors combine. Sprinkle 1 tsp of corn starch and stir well. The corn starch is intended to give a bit of body to the remaining liquid so it coats the mixture, keeping it looking moist and coated with the liquid. Remove from heat and serve, with lettuce leaves alone or include cooked sticky rice.