First, make the toasted rice:
In a dry skillet, stirring often, toast a little rice until golden brown over medium-low. Take your time moving it off heat and shaking if it gets too hot, then returning to heat. Cool. Pulverize (but not quite to a powder) in a mortar and pestle, spice grinder or food processor. Alternatively, add to a Ziploc and crush. Any excess keeps in a tightly sealed jar for months.
If not using ground pork cut the pork into cubes and pulse in two batches until finely minced, in the food processor. Add the pork cold to a skillet with about 1/4 cup of water, and stirring occasionally, cook until the meat almost loses all it’s pink color – remove from heat; the residual heat should continue to cook the meat through. Overcooking will result in a dry, rubbery larb.
Toss with the onion, allowing it to wilt just a bit. Add fish sauce, lime, red pepper flakes, and the toasted rice. Add the sugar of choice. Just before serving, gently toss in the mint and parsley.
Serve at room temperature with the vegetables.
Sticky rice is easy, but you’ll need to soak it two to three hours ahead. place a metal sieve over a pan of barely boiling water, cover it with a bowl and cook until done, turning once. Cook for about 15 – 20 minutes until tender.
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