1Lebanese cucumber, halved and thinly sliced lengthways
6snake beans, thinly sliced diagonally
100 gmsavoy cabbage, thinly sliced
1 cup (loosely packed) each Thai basil, spearmint and coriander leaves
To serve:Green chillies and lime cheeks
Heat stock in a large frying pan, add pork and ground rice and cook, stirring continuously for 3 minutes or until pork is just cooked. Add lime leaves, fish sauce and sugar to taste and cook for 2 minutes. Remove from heat, adjust seasoning with fish sauce, lime juice, sugar and dried chilli. Serve with vegetables, herbs, green chillies and lime cheeks to the side.
Note Ground sticky rice is used as a binding agent and is available from Asian grocery stores.