Larb Gai

Place the rice in a dry skillet and toast over medium heat for 8–10 minutes, stirring constantly. Once the grains are golden brown and have a nutty aroma, let them cool completely and grind them in a spice grinder to a coarse powder.

Pour the broth into a skillet and bring to a boil. Add the ground chicken and cook for 6–8 minutes, continuously breaking up any lumps with a spatula. The meat should be fully cooked through while remaining juicy.

Stir in the fish sauce and lime juice. Mix well.

Add the minced shallot, chopped scallions, cilantro, mint leaves, fresh chili, and the ground toasted rice. Gently toss to combine so the herbs stay vibrant.