Thai Pork Lettuce Wraps

• lb pork tenderloin1 lb
• tablespoons fish sauce2 1⁄2 tablespoons
• teaspoons toasted rice powder (kao kua)3 teaspoons
• white rice
• cup low sodium chicken broth1⁄4 cup
• small onions or 2 shallots1
• limes2

  juiced

• teaspoons sugar2 teaspoons
• teaspoon red pepper flakes1⁄4 teaspoon
• tablespoons fresh mint leaves3 tablespoons

  chopped

• tablespoons fresh cilantro leaves3 tablespoons

  chopped

• head bibb lettuce, leaves separated but left whole1

Step-by-step instructions

1. 1

   Trim pork of silver skin and fat. Cut in cubes and freeze in single layer until firm but still pliable (15 to 20 minutes).

2. 2

   Meanwhile, prepare rice powder if needed (if you're making it from scratch, toast 1 tablespoon white rice 5 minutes in small pan, then grind with mortar and pestle). Slice onion thinly. Assemble other ingredients.

3. 3

   Process partially frozen meat, 1/2 at a time, in food processor, pulsing 5-6 times until coarsely chopped. Stir 1 tablespoon fish sauce into ground meat and refrigerate 15 minutes to marinate meat.

4. 4

   Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.

5. 5

   Add pork and cook 2 minutes, stirring. Add 1 teaspoon rice powder. Stir 1-1/2 minutes more until no longer pink.

6. 6

   Transfer pork to large bowl and cool 10 minutes. Add 1½ tablespoons fish sauce, remaining rice powder, shallots, lime juice, sugar, red pepper flakes, mint, and cilantro.

7. 7

   Serve with lettuce leaves.