Larb
Larb is a vibrant and herbaceous Thai-Lao minced meat salad seasoned with toasted rice powder, fresh herbs, lime juice, and fish sauce that creates an explosion of textures and flavors. It is a staple of northeastern Thai cuisine and is typically served with sticky rice and fresh vegetables.
A zesty and herbaceous Thai minced chicken salad with toasted rice powder and fresh mint.
Nutrition per serving
Ingredients
protein
dressing
texture
herbs
Instructions
Make Toasted Rice Powder
Place 2 tablespoons of uncooked white rice in a dry skillet over medium heat and toast, stirring constantly, for 5 minutes until golden and nutty smelling. Let cool and grind to a coarse powder in a mortar or spice grinder.
Cook the Chicken
In the same skillet over medium heat, cook the ground chicken with a small splash of water for 5 minutes, breaking it up constantly, until just cooked through. Remove from heat immediately.
Dress the Larb
Transfer the chicken to a mixing bowl. While still warm, add fish sauce and lime juice and toss well. Add the toasted rice powder and stir to combine.
Add Herbs and Serve
Fold in the fresh mint leaves and green onions. Taste and adjust with more lime juice or fish sauce as needed. Serve immediately with sticky rice and raw vegetables such as cabbage and cucumber.
Substitutions
Common mistakes
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