Ingredients:

1 cup chicken stock
½ cup pound coarsely ground pork (beef or chicken)
½ cup coarsely chopped shallot (hawn daeng)
3 tablespoons finely chopped green onion
2 tablespoons coarsely chopped fresh cilantro (phak chi)
A handful of fresh mint leaves
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 tablespoons roasted rice powder
1 tablespoon coarsely ground dried red chili (or hot green pepper)
½ teaspoon sugar (option)
A few lettuce leaves (or Chinese cabbage)
2 wedges green cabbage
6 green beans,trimmed and halved crosswise

Methods:

In a small saucepan over high heat, bring the stock to a boil. Add the meat and cook for 1 to 2 minutes,tossing often with a large spoon to break up the meat and cook it to fairly evenly.When the meat is cooked,remove the pan from the heat.

Using a slotted spoon, transfer the meat to a medium bowl, leaving most the of the liquid behind. Stir in the shallot,green onion,cilantro,and most of the mint,reserving a few leaves for a garnish.Add the lime juice,fish sauce,rice powder,chili,and sugar (if preferred); stir to combine everything well.Taste and adjust seasoning as needed for a pleasing balance of sour,salty,and hot.

Line a serving platter with lettuce leaves and mound meat mixture in the center. Garnish with the cabbage,green bean,and mint. Serve at once.