Ingredients
- 3 tbsp chicken stock
- 8 oz ground pork
- 3 tbsp fresh lime juice
- 3 tbsp nam pla, or Thai fish sauce
- 4 - 6 tsp ground red chili (dried, not fresh, and not to be confused with cayenne)
- 4 small shallots, minced
- 3 x scallions, thinly sliced
- 1 stalk lemongrass, bottom 3" minced
- 3 small kaffir lime leaves, sliced into a chiffonade
- 1 tsp powdered galangal
- 1 tbsp toasted rice powder
- Lettuce leaves and sticky rice for serving
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