Because it looks like the kind of thing you'd both like to make:
Chicken Larb Gai (although I can't see why you couldn't make it with beef or pork)
ADDED: Here is the correct recipe from the NYT site
Also because I bet it is easily adapted for picky-ish children by simply setting aside some of the cooked meat after the acceptable flavorful ingredients have been added but before the unacceptable flavorful ingredients have been added, or even by setting the ingredients out in little bowls (pre-mix the lime juice and fish sauce) for mixing at the table. I could see this being a very quick and tasty weeknight dinner. Some shredded carrots would round it out nicely I think. UPDATE: Note the comment at the link about the ground toasted rice, I noticed its absence too.
h/t The Heavy Table
UPDATE: I made this tonight, adding roasted rice powder. I made it exactly as described, except that I used brown rice instead of sticky rice, and boneless skinless chicken thighs rather than white meat. For the rice powder, I toasted a couple of small handfuls of raw brown rice in a hot dry nonstick skillet until it started to pop like popcorn, and got nice and nutty brown and crunchy; then I ground it in my spice grinder, which is really a cheap coffee grinder that I never grind coffee in, and added the powder to the meat salad with the lime juice and fish sauce.
It was a complete winner. Everyone loved it, all the kids included. We had it with shredded raw carrot dressed with salt and lime juice, plus the cucumber and other garnishes, and extra brown rice. Sriracha sauce and soy sauce at the table. The only thing I might do differently next time is serve it as a salad on the lettuce, rather than as wraps — it's less fun but also not quite as messy. And I do think you could easily set aside a portion of minimally spiced meat for any children who prefer not to have their food mixed together too much.
bearing blog 