Bangkok: the gastronomic paradise. I drop off my bags at home and walk down to the market, following the smell of herbs, fish sauce and chilies. I am hoping my childhood food cart is already there, setting up for the evening crowd. Bingo! Larb Gai, here I come. I love watching the whole process in that big metal bowl: a quick toss of cilantro, onions, mint, fish sauce, chilies, lime and along with a handful of ground pork. In a flash, I have myself a meal of droolicious spicy ground pork with chewy gluttonous rice. Oh, the memories.
*Rice powder can be bought in asian ethnic stores. Throw a few tbsp of rice powder in a pan over low heat and toast it for a few minutes until golden brown; it may be opted out, but I like the it for the extra nuttiness and grittiness of the dish. Substitute this dish with other kinds of meat or even tofu. —FrancesRenHuang
chicken breast, baked or poached, then hand shredded