aromatic, tart, slightly sweet, nutty, very mild spicy
Make the pickled onion: Peel and cut onion into small wedges. Add into a bowl with ¼ cup of vinegar, mix well and leave aside for at least 30 minutes.
Put the meat into a clean bowl and add the marinade sauce. Mix well and mash to break up. Chop half of the herbs (the other half is for serving). Cut the cucumber into baton. Cut the snake bean into 5-7 cm long. Slice the chilli in half, remove the seeds and slice thinly.
Heat 1 tablespoon oil in a saucepan over medium heat, add the meat, stir regularly for 5 minutes or until the meat is cooked through. Cool slightly.
Put the meat in a clean mixing bowl. Reserve some coconut to garnish later. Add the toasted sticky rice, chopped herbs, chilli, and coconut to the meat mixture and mix well. Stir in half of the dressing and mix to combine.
To serve, put the larb mixture in a bowl, garnish with more coconut and fried shallots. Serve with vegetables, extra herbs, pickled onion and extra dressing on the side.