125 ml (½ cup) chicken stock1 kg minced pork1 tbsptoasted ground sticky rice (see note)2kaffir lime leaves, thinly sliced60 ml (¼ cup) fish sauce, or to taste1 tbspwhite sugar, or to taste4small dried red chillies, coarsely crushed4red shallots, thinly sliced2limes, juice only1Lebanese cucumber, halved and thinly sliced lengthways6snake beans, thinly sliced diagonally100 gmsavoy cabbage, thinly sliced1 cup (loosely packed) each Thai basil, spearmint and coriander leavesTo serve:Green chillies and lime cheeks
Heat stock in a large frying pan, add pork and ground rice and cook, stirring continuously for 3 minutes or until pork is just cooked. Add lime leaves, fish sauce and sugar to taste and cook for 2 minutes. Remove from heat, adjust seasoning with fish sauce, lime juice, sugar and dried chilli. Serve with vegetables, herbs, green chillies and lime cheeks to the side.
Note Ground sticky rice is used as a binding agent and is available from Asian grocery stores.