Thai Larb Salad

Name: Thai Larb Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
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

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.

30 minEasyServes 4280 cal/serving

ThaiSaladStovetopLow CarbHigh ProteinDairy-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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

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.
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.
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.
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.
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.

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Questions

What internal temperature should Thai Larb Salad reach?

For Thai Larb Salad, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for fish sauce in Thai Larb Salad?

The entry for Thai Larb Salad calls for 2 tbsp fish sauce (gluten-free). In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use ground beef or pork instead of ground turkey in Thai Larb Salad?

Yes, at the same weight. Beef and pork carry more fat, so skip any oil the recipe adds for browning and drain the pan if it pools. As written, the entry for Thai Larb Salad uses 1 lb ground chicken.

Can I make Thai Larb Salad less spicy?

Yes. The heat in Thai Larb Salad comes from 2-4 Thai bird's eye chilies (or red pepper flakes), thinly sliced. For a milder plate, remove the seeds and ribs from the chilies, or use half; nothing else in the method changes.

Does Thai Larb Salad contain fish?

Yes: 2 tbsp fish sauce (gluten-free). The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Thai Larb Salad?

One serving (the recipe makes 4) is about 280 calories, with 26 g protein, 18 g carbohydrate and 9 g fat, plus 2 g fiber and 340 mg sodium. The figures are estimates computed from the ingredient list.

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