Classic Chicken Larb
Traditional dish · Thai
A vibrant and savory minced chicken salad, traditionally seasoned with fish sauce, lime juice, chili, and toasted rice powder, served with fresh herbs and vegetables.
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Ingredients
- Ground chicken1 lb
- Shallots, thinly sliced1/2 cup
- Fresh mint leaves1/2 cup
- Fresh cilantro, chopped1/4 cup
- Fish sauce3 tbsp
- Lime juice3 tbsp
- Toasted rice powder (Khao Khua)2 tbsp
- Dried chili flakes1 tsp
- Garlic, minced1 clove
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Lettuce leaves, for serving1 head
- Cucumber, sliced, for serving1
Steps
- 1
Heat vegetable oil in a skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
- 2
Add minced garlic and cook for 30 seconds until fragrant.
- 3
Remove skillet from heat. Stir in shallots, fish sauce, lime juice, toasted rice powder, and dried chili flakes. Mix well.
- 4
Gently fold in fresh mint leaves and cilantro.
- 5
Taste and adjust seasoning with salt and pepper if needed.
- 6
Serve immediately with lettuce leaves and cucumber slices.
