Smoked Chuck Larb Roll

**Make glutinous rice powder:** Toast 3 tbsp raw glutinous rice in a dry skillet over medium heat, stirring constantly, until deep golden and nutty — about 8–10 minutes. Grind in a spice grinder or mortar to a coarse, breadcrumb-like texture. Store in a jar at room temp.

**Toast and crush dried chilies:** Toast 4 dried Thai or arbol chilies in a dry skillet over medium heat, pressing them flat, until fragrant and slightly darkened — about 2–3 minutes per side. Don't burn them. Let cool, then roughly crush by hand or with a mortar: you want a mix of small pieces and coarse powder, not a fine grind.

**Store chuck overnight (day-ahead):** After the chuck has rested post-smoke, break into 4–5 large chunks — don't fully shred yet. Place in an airtight container and pour the reserved smoking juices and 1 tbsp fish sauce over the top. Seal tightly and refrigerate overnight.

**Make the shallot slaw:** Combine cabbage, rice wine vinegar, and sugar in a bowl and stir until sugar dissolves. Add sliced shallots and toss to coat. Refrigerate for 24 hours. Drain excess liquid just before building sandwiches.

**Make the chili-lime aioli:** Whisk together Kewpie mayo, sambal oelek, lime juice, microplaned garlic, and fish sauce until smooth. Taste: it should be creamy, spicy, bright, and slightly funky. Refrigerate until ready. Can be made up to 5 days ahead.

**Reheat and shred the chuck:** Pull chuck from the fridge 30–45 minutes before reheating. Place in a covered baking dish with a splash of beef broth and reheat at 275°F for 45–60 minutes until internal temp hits 160°F. Shred into rough 1–2 inch pieces, incorporating any bark. Keep covered and warm.

**Dress the larb — first batch:** No more than 15 minutes before serving, dress half the shredded chuck with half the fish sauce, lime juice, rice powder, crushed toasted chilies, and sugar. Toss well and taste aggressively — it should be salty, sour, funky, and spicy. Add half the raw shallots, green onions, and fried shallots. Toss to combine.

**Dress the larb — second batch:** If service runs more than 20–30 minutes, dress the second half of the chuck fresh using the remaining dressing ingredients. This keeps herbs bright and shallots from going limp.

**Toast the baguette portions:** Split and toast cut-side down in a dry skillet or under the broiler for 2–3 minutes until golden.

**Build the sandwich:** Spread chili-lime aioli generously on both cut sides. Lay drained shallot slaw on the bottom. Pile on dressed larb — about 5–6 oz per sandwich. Top with mint, Thai basil, and dill. Add a pinch of chopped peanuts and finish with a few drops of chili crisp directly on the meat before closing. Serve immediately.