For the Sauce:
2 tablespoons fish sauce
Juice of 2 limes
2 tablespoons light brown sugar
1 to 2 tablespoons sriracha
¼ cup warm bone stock (chicken or beef) or water
For the Larb:
2 tablespoons peanut oil or any high-heat oil
2 pounds ground meat or meats of choice: pork, lamb or beef
3 or 4 makrut lime leaves (optional), very thinly sliced
2 or 3 Thai red chilies, finely chopped
1- to 2-inch piece fresh ginger (optional), finely grated or finely chopped
3 or 4 cloves garlic, grated or finely chopped
1 stalk lemongrass, outer layer trimmed and discarded, lower stalk (about 6 inches), finely chopped, OR 3 to 4 tablespoons frozen chopped lemongrass, defrosted
2 cups packed roughly chopped herbs: Thai basil, dill, mint, cilantro
Thinly sliced Persian or seedless cucumbers
Small/gem Romaine, iceberg or small Savoy cabbage leaves
Cooked basmati rice, to serve alongside
For the sauce, combine ingredients in small bowl and set aside.
For the larb, heat oil over medium-high heat in large cast-iron skillet or nonstick skillet.
Crumble in the ground meat and lightly brown. Add lime leaves (if using), chilies, ginger (if using), garlic and lemongrass and stir 2 minutes. Add sauce, reduce heat to medium/low and continue to cook for 2 minutes more. Add the herbs and combine. Serve with cucumbers, lettuce and rice.