Thai Larb Salad
A zesty Thai minced chicken salad tossed with lime juice, fish sauce, fresh herbs, and toasted rice powder for an addictive crunch. Served at room temperature over crisp lettuce.
Ingredients
- 1 lb ground chicken
- 2 tsp neutral oil (vegetable or canola)
- 2 tbsp uncooked jasmine rice
- 1/4 cup fresh lime juice
- 2 tbsp fish sauce (gluten-free)
- 1 tsp granulated sugar
- 2-4 Thai bird's eye chilies (or red pepper flakes), thinly sliced
- 4 shallots, thinly sliced
- 4 green onions, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 12 butter lettuce or romaine leaves, washed, dried
Instructions
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1
Toast 2 tbsp uncooked jasmine rice in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
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2
Heat 2 tsp neutral oil (vegetable or canola) in the same skillet over medium-high heat. Add 1 lb ground chicken and cook, breaking it apart, until fully cooked through to an internal temperature of 165°F (74°C), about 6-8 minutes. Remove from heat and let cool slightly.
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3
In a large bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp fish sauce (gluten-free), and 1 tsp granulated sugar until the sugar dissolves.
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4
Add the cooked chicken, 4 thinly sliced shallots, 4 thinly sliced green onions, 2-4 thinly sliced Thai bird's eye chilies (or red pepper flakes), half the toasted rice powder, 1/2 cup fresh mint leaves, and 1/2 cup fresh cilantro leaves to the bowl. Toss well to combine.
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5
Taste and adjust seasoning with more lime juice or fish sauce as needed. Arrange 12 washed, dried butter lettuce or romaine leaves on a serving platter, spoon the larb on top, and sprinkle with the remaining toasted rice powder.