If you want clean, zingy flavours, this is the dish for you. Chicken larb is a spicy chicken salad that is fabulously fresh, fragrant, spicy and crunchy with the perfect combination of salt and sweet.
Larb is a dish, which originates from the land of Laos. It is most often made with chicken, but can be readily adapted with whatever meat you have on hand including beef, duck, fish or pork. Oh so versatile! Today we’ll be using chicken, a little roughly toasted ground rice for the crunch factor and lots of fresh vegies, lime juice, fish sauce, chilli, mint and coriander. Such a splendid combination.
Larb, like the laos version of san choy bau is best served within fresh iceberg lettuce cups topped with the coriander and mint.
This Chicken Larb is the perfect balance of spicy and sweet. Serve it in lettuce wraps for a light dinner! Tweet this
- 2 tbsp jasmine rice
- 1 tsp vegetable oil
- 500g chicken mince
- 1 garlic clove, crushed
- 1 tbsp ginger, grated
- 1 red chili, sliced
- 3 tbsp fish sauce
- 4 tbsp lime juice
- 1 tsp brown sugar
- 1 red onion, sliced
- ½ bunch spring onions, finely sliced
- 1 red capsicum, chopped finely
- 200g green beans, chopped finely
- 1 cup bean sprouts
- Iceberg lettuce cups, to serve
- ½ cup coriander, coarsely chopped to serve
- ½ cup mint, coarsely chopped to serve
In a large wok over medium-high heat, cook rice for 2-3 minutes or until golden brown. Remove the rice from the wok and grind in a mortar and pestle so the grains breaks down (not too fine).
Heat the oil in the wok over high heat and cook the chicken until browned, breaking up any clumps with a wooden spoon. Stir in the garlic, ginger, chilli, fish sauce, lime juice and brown sugar and allow to cook for 1-2 minutes.
Toss through the red onion, spring onions, capsicum, green beans and bean sprouts and serve on top of lettuce cups with coriander and mint.