Larb with thai pickle | Women's Weekly Food

Ingredients

• 1/4 cup (60ml) chicken stock
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar, grated
• 500 grams chicken mince
• 1 clove garlic, crushed
• 2 shallots (50g), sliced thinly
• 2 tablespoons fresh coriander, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 fresh long red chilli, sliced thinly
• 1 medium iceberg lettuce, coarsely shredded
• Thai pickle
• 1/2 cup (110g) white sugar
• 1/2 cup (125ml) white vinegar
• 1 tablespoon coarse cooking salt
• 1/2 cup (125ml) water
• 1 small red capsicum (150g), sliced thinly
• 1/2 cup (40g) bean sprouts
• 1 lebanese cucumber (130g), seeded, sliced thinly