Larb Moo (Thai salad Minced Pork)

25g Dried snow fungus (I used dried Shitake mushrooms)
450-500g Ground pork
2/3 cup Lime juice
6 tbl Fish sauce
1 tbl Sugar
6 tbl Julienned fresh ginger
3 tsp Ground dried thai chilis (not chilli powder)
12 tbl Sliced scallions / spring onions
2/3 cup Coarsely-chopped roasted peanuts unsalted
4 tbl Chopped mint
4 tbl Lemongrass, tender inner leaves minced
2 tsp Finely-minced fresh hot chili (to 6 tspns)
2 x Green leaf lettuce heads leaves separated, rinsed and dried
4 tsp Toasted Rice Powder

Method :
Soak the mushrooms in hot water until softened, about 15 minutes, then slice them in 1-inch pieces. Boil the pork in a sieve set into a pot of water for about 1 minute, or until cooked. Remove and drain.
In a mixing bowl combine the lime juice, fish sauce and sugar. Add pork and mix. Add the ginger and ground chili. Add 6 tablespoons of scallions, the nuts, mint, lemongrass, mushrooms, fresh chilis, and mix.
Put 3 leaves of lettuce on each serving plate. Divide and mound the pork mixture on top of the lettuce. Sprinkle 1 teaspoon Toasted Rice Powder on each portion, then divide the remaining scallions between 4 plates. Spoon the liquid left in the bottom of the pork mixture bowl equally over each portion, and serve.
You can roll the mixture up in the lettuce and eat it out of hand.
This recipe yields 4 appetizer portions.

Here is another recipe, with pictures: