Careme

Ingredients

• Ground Pork

  1 lb $2.99
• Kroger® Jasmine Rice

  3/4 cup uncooked, divided $3.69
• Cucumber

  1 cucumber $0.89
• Green Cabbage

  1/2 lb $0.99
• Green Onions

  3 green onions $1.19
• Simple Truth Organic® Mint

  1/2 oz $2.49
• Organic Cilantro

  1/2 bunch $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• fish sauce

  2 tablespoons
• low-sodium soy sauce

  1 teaspoon
• brown sugar

  1 teaspoon
• crushed red pepper flakes or Thai chile flakes

  1/2 to 1 teaspoon
• neutral oil

  1 teaspoon
• kosher salt

  to taste

Instructions

1. Rinse 1/2 cup jasmine rice, then cook it with 3/4 cup water and a pinch of salt; bring to a simmer, cover, reduce heat to low, cook 15 minutes, then rest covered while you finish the larb.
2. Toast the remaining 1/4 cup dry jasmine rice in a skillet over medium heat for 5 to 7 minutes, shaking often, until deep golden and nutty; transfer to a cutting board or spice grinder and crush into a coarse powder.
3. Prep the produce: thinly slice the cucumber into half-moons, shred the cabbage, slice the green onions, chop the cilantro, pick the mint leaves, and juice the lime.
4. Mix the dressing in a small bowl: lime juice, fish sauce, soy sauce, brown sugar, and chile flakes; taste for a salty-sour-spicy balance.
5. Heat the oil in the same skillet over medium-high heat, add the ground pork, and sauté 6 to 8 minutes, breaking it into small crumbles, until fully cooked and lightly browned with no pink remaining.
6. Turn off the heat and stir in the dressing, sliced green onions, cilantro, most of the mint, and 2 to 3 tablespoons toasted rice powder; let it sit 2 minutes so the flavors absorb.
7. Fluff the rice and divide it between two shallow bowls; add shredded cabbage and cucumber alongside, spoon the warm pork larb over the top, and finish with the remaining mint and extra toasted rice powder.