Salad
Larb Chicken (Thailand)
- Preparation time
- 25 min
- Servings
- serves 4
Ingredients
- Chicken — to buy400 g
- Lime — to buy1
- Fish sauce — to buy2 tbsp
- Chili pepper — to buy1
- Red onion — to buy1
- Fresh cilantro — to buy1 bunch
- Fresh mint — to buy1 bunch
- Romaine lettuce — to buy1
Preparation
Dry-cook the ground chicken (no oil) in a very hot pan for 6-8 minutes, breaking it up well with a spatula, until fully cooked and lightly browned: cooking it dry keeps the larb from turning watery.
Remove from the heat and let it cool slightly — seasoning piping-hot chicken would cook the fresh herbs and the lime would lose its zing.
Mix the chicken with the lime juice, fish sauce, sliced chili and finely sliced red onion: taste it, larb should be tangy and salty first, with the heat coming after.
Add the chopped fresh cilantro and mint, mix gently so they don't wilt.
Taste and rebalance: more lime juice if it needs more zing, more fish sauce if it needs salt.
Serve warm or at room temperature, with lettuce leaves to make hand-held bites, the traditional way.