Chicken Larb

Chicken Larb

  • Prep time: 5
  • Cook time: 45
  • Yield: 4
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Ingredients
  • 1-1/2 pounds skinless, boneless chicken breast
  • 1/2 cup stock
  • 2 tsp vegetable oil
  • 2 tsp sugar
  • 1/4 tsp kosher salt
  • 6 cloves garlic, minced
  • 6 tbsp fresh-squeezed lime juice, from 6 limes
  • 5 tbsp fish sauce
  • 3/4 tsp dried red chili flakes
  • 6 small shallots, sliced into thin rings
  • 1-1/4 cups fresh mint leaves, chopped
  • 1-1/4 cups fresh cilantro, chopped
  • 2 tbsp toasted glutinous rice powder
  • 4 cups cooked rice
  • iceberg or green leaf lettuce
Nutrition Facts
Serves 4

Description

Larb, also spelled “laab” or “laap,” is a traditional dish from Laos that has also become popular in the northeastern regions of Thailand and other parts of Southeast Asia. It is a flavorful and aromatic minced meat salad, often served as a part of the cuisine of the Isan region of Thailand. Larb can be made with various types of meat, such as chicken, pork, beef, or fish, and is typically seasoned with a combination of fresh herbs, spices, and citrus.

Key Components of Larb:

  1. Minced Meat: Larb is primarily made with finely minced or ground meat. The choice of meat can vary, but commonly used options include chicken, pork, beef, or fish. The meat is typically cooked until fully done.

  2. Fresh Herbs: A generous amount of fresh herbs is a crucial component of larb, providing freshness and vibrant flavors. Common herbs used in larb include cilantro, mint, and green onions.

  3. Aromatics: Garlic and shallots are often used to add aromatic depth to the dish. They can be minced or finely chopped and may be included in the dressing or sautéed with the meat.

  4. Spices: Ground toasted rice powder is a distinctive element in larb. Rice is dry-roasted and ground into a powder, adding a nutty flavor and a subtle crunch to the dish. Chili flakes or fresh chilies are used to bring heat to the salad, and fish sauce or soy sauce adds saltiness and umami.

  5. Citrus: Lime or lemon juice is added to provide acidity, balancing the richness of the meat and adding brightness to the dish.

Preparation and Presentation:

  1. Cooking the Meat: The chosen meat is cooked until fully done, often in a dry pan without added oil. This ensures that the meat retains its natural juices.

  2. Toasting and Grinding Rice: Rice grains are dry-roasted until golden brown, then ground into a coarse powder. This rice powder is added to the dish to enhance its texture and flavor.

  3. Mixing Ingredients: The minced or ground meat is mixed with the fresh herbs, aromatics, spices, and citrus juice. The toasted rice powder is also added, providing a unique element to the dish.

  4. Serving: Larb is commonly served with a side of fresh vegetables, lettuce leaves, or cabbage leaves. It is often eaten by spooning the mixture into lettuce cups or wrapping it in cabbage leaves.

Variations: Larb can have regional variations and adaptations. Some variations might include different herbs, spices, or additional ingredients like ground dried chili, shallots, or roasted crushed peanuts.

In summary, larb is a vibrant and flavorful dish that combines minced meat with an array of fresh herbs, spices, and citrus, creating a harmonious blend of textures and tastes. It reflects the influence of the culinary traditions of Laos and the Isan region of Thailand.

Instructions

  • 1. Cut chicken into 1-inch cubes and arrange in a single layer onto a tray. Place in freezer for 30 minutes to partially freeze.
  • 2. Pulse chicken in food processor to roughly grind, working in batches if necessary.
  • 3. Combine stock, oil, salt and sugar in large skillet over medium-high heat. Add chicken and garlic and cook 2-3 minutes until chicken is cooked through.
  • 4. Stir in lime juice, fish sauce, and chili flakes followed by shallots, mint, and ciltantro.
  • 5. Stir in toasted ground rice powder.
  • 6. Serve with rice and lettuce garnished with extra lime wedges and fish sauce.