Instructions

1. Place 1 tablespoon uncooked Thai sticky rice in a small skillet over medium-low heat. After 3 to 4 minutes, the rice will start to brown. Shake the pan every 30 seconds until the rice is evenly dark brown and smells nutty, about 2 minutes more. Transfer the rice to a plate.
2. Bring 1/4 cup water to boil in a large skillet over medium-high heat. Add 1 pound ground chicken and break up the meat with a wooden spoon or flat spatula until cooked through but not browned, 4 to 5 minutes. Transfer the chicken and pan juices to a large bowl.
3. Slice 1 large shallot lengthwise into thin matchsticks. Add the shallots to the bowl. Squeeze the juice from 2 medium limes until you get 3 tablespoons, and add it to the bowl. Add 1 1/2 tablespoons fish sauce and 2 teaspoons red pepper flakes, and toss to combine.
4. Prepare the following, adding each to the chicken mixture as you complete it: Grind the toasted rice in a spice grinder or mortar and pestle to a medium-fine powder (like coarse cornmeal). Pick and finely chop the leaves of 1 small bunch fresh cilantro until you have 1/2 cup. Pick and finely chop the leaves from 1 small bunch fresh mint until you have 1/4 cup.
5. Stir to combine. Cut 1/2 medium head green cabbage into 4 wedges. Serve the larb immediately with the cabbage and steamed sticky rice on the side.