Chicken And Pork Larb | Donna Hay

Ingredients

• ¼ cup (50g) long white rice
• ¼ cup (60ml) rice wine vinegar
• 1 tablespoon caster sugar
• 2 carrots, finely shredded
• 2 green onions, thinly sliced
• steamed rice, Thai basil leaves, coriander leaves, to serve
• 500g chicken mince
• 500g pork mince
• 4 thai lime leaves, stems removed and thinly sliced
• 2 long red chillies, finely chopped
• 2 tablespoons finely grated ginger
• 2 tablespoons finely chopped coriander root
• 4 cloves garlic, crushed
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lemongrass stalk, bruised
• ½ cup (125ml) chicken stock