Laab Moo Isan (Thai Isan-Style Minced Pork Salad)

In a 3-quart saucier, bring 2 tablespoons (30ml) water to a boil over high heat. Add pork and cook, stirring vigorously with a large spoon to break up any large clumps, until meat turns gray and is cooked through, about 2 minutes. Remove from heat, and allow pork to cool for 30 seconds. Vicky Wasik Add fish sauce, lime juice, sugar (if using), and 1 1/2 teaspoons (7g) ground chile. Stir to combine and then allow to cool for 5 minutes. Vicky Wasik Add shallot, culantro (if using), cilantro, and scallions, and stir to combine. At this point, make sure you have everything ready to go that you plan to serve with the laab, such as sticky rice. Once you are ready to serve, add khao khua and stir until thoroughly combined and most of the liquid in the saucepan has been absorbed, 10 to 15 seconds. Add mint and stir gently until just combined. Taste and adjust seasoning with more fish sauce, ground chiles, and/or lime juice as needed. The salad should be assertive—acidic, salty, and spicy—but balanced. Serve immediately with cooked sticky rice. Vicky Wasik