Larb (Thai/Laotian Ground Meat Salad)

Heat the olive oil in a skillet over medium heat. Sauté half of the shallots and the lemongrass until crispy, then remove and set aside. Add the ground chicken (or other chosen meat/shrimp) to the skillet and break it up into small pieces, cooking until fully cooked and browned, about 4 to 6 minutes. Stir in the fish sauce, lime juice, and 2 tablespoons of water until well incorporated. If using, stir in the rinsed and drained beans at this stage. Next, stir in the toasted rice powder and sugar, cooking for an additional 2 minutes until the mixture begins to thicken slightly. Taste and adjust seasoning as needed, adding more fish sauce for saltiness or lime juice for brightness. Remove the skillet from heat and stir in the remaining raw shallots, cilantro, mint, scallions, and sliced red chiles. Toss to combine for about 1 minute until the herbs start to wilt slightly and turn a bright green. Serve immediately with lettuce, endives, and/or rice.