Instructions
Step 1
To a small dry skillet over medium-high heat, add the rice and cook, stirring continuously, until the rice is evenly dark brown. (Don’t walk away from the stove; the rice may start to smoke, so make sure the kitchen is well ventilated.) Transfer the toasted rice to a plate to cool, then transfer to a mortar and pestle or coffee grinder and pulverize to a medium-fine powder with a few larger pieces for texture. Set aside.
Step 2
Thinly slice, chop, or shred your leftovers into small pieces. Decide how best to process depending on the ingredient: Poultry and braised pork is best shredded; beef, pork chops and tenderloin, and egg is best thinly sliced; most vegetables are best coarsely chopped. If cold, heat the leftovers slightly so they are just barely warm or at room temperature (you can do this in the microwave or give them a quick sauté in a skillet.)
Step 3
In a medium bowl, stir together the fish sauce, lime juice, sugar, chile flakes, and shallots, until the sugar is nearly dissolved. Add the leftovers, reserved toasted rice powder, and the fresh herbs and toss to coat in the dressing. Taste and adjust the seasoning to taste with more fish sauce, lime juice, sugar, and chile flakes. Serve the laab warm or at room temperature with sliced cucumber, rice, and lettuce leaves on the side.