Beef Larb with Toasted Rice, Lime and Fresh Herbs

Toast the rice. Toast the raw rice in a dry frying pan over medium heat, stirring often, for 6-10 minutes until it turns deep golden and smells nutty. Leave it to cool, then grind it to a coarse powder with the texture of semolina. This toasted rice powder is what gives larb its characteristic crunch and faintly smoky flavour.

Mix the dressing. In a large bowl, stir together the shallots, fish sauce, lime juice, sugar and chilli flakes, using less chilli flakes if you'd prefer a milder salad. Leave this while you cook the beef. The lime juice's acidity softens the raw shallot as it sits, taking away any harsh bite.

Cook the beef. Heat the large frying pan or wok over medium heat, add the beef and water, and cook for 5-6 minutes, breaking the meat into small crumbs as it goes. Cook it through until no red remains and it reaches 71°C in the centre, but don't let it brown - larb should be tender, not crisp and caramelised. Let it cool for 3-5 minutes, then lift it into the dressing with a slotted spoon, leaving the fat behind in the pan.

Add the herbs. Stir most of the coriander, mint and spring onion into the beef along with two-thirds of the toasted rice powder. Taste and add more rice powder if you'd like extra crunch, aiming for a balance of sour, salty and hot. The rice powder also helps bind the dressing to the meat so every spoonful is seasoned evenly.

Serve. Scatter the reserved herbs over the top and serve the larb warm or at room temperature, with lettuce leaves, cucumber spears and beans alongside for scooping. For a gentler version, use fewer chilli flakes when mixing the dressing. Eat it freshly made, as the herbs wilt and lose their brightness if it sits too long.