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1
In a bowl, create the sauce by whisking together the sugar and warm water until dissolved.
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2
Add in 2 tablespoons lime juice, 2 tablespoons fish sauce and 1/2 teaspoon minced chiles (more to taste).
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3
Set the sauce aside.
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4
Heat the vegetable oil in a wok or large skillet over medium-low heat.
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5
Add the shallots, garlic and cook for 1 minute.
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6
Add 1/4 teaspoon minced chiles (more to taste), red chili flakes and cook for an additional 30 seconds.
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7
Increase the heat to medium-high and add in the pork.
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8
Using a wooden spoon, stir the pork around the wok/skillet while breaking it apart to a crumbled consistency.
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9
Cook the pork until it is no longer pink, approximately 3-4 minutes.
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10
Stir in the remaining fish sauce and scallions.
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11
Remove the wok/skillet from the heat.
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12
Toss in the rice powder, remaining lime juice, red onions, mint, cilantro, and basil.
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13
Stir in a few spoonfuls of the sauce to taste.
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14
Plate the larb with extra fresh herbs, lime wedges, sliced cucumbers, lettuce and cabbage.
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15
Use whole lettuce or cabbage leaves for wraps.
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16
The remaining sauce can be served alongside as a dipping sauce.
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17
Note: If you cannot find pre-ground toasted rice powder, you can easily make your own.
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18
Toast uncooked jasmine rice in a skillet over low heat until golden brown.
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19
Once cooled, transfer the toasted rice into a spice grinder and grind until you get a fine powder.
