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Chicken Larb with Mint and Lime

Chicken Larb with Mint and Lime

Chicken larb with mint, lime, fish sauce, and toasted rice powder — a bright Thai/Lao-style home adaptation. Chicken cooked to a safe 165°F.
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Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Method

Ingredients
  

Toasted rice powder (khao khua)
  • 2 tbsp uncooked jasmine rice or Thai glutinous (sticky) rice (makes more than this recipe needs; store the extra in a sealed jar)
Larb
  • 1 lb (450 g) ground chicken
  • 2 tbsp water or chicken stock (to keep the meat from drying as it cooks)
  • 2 tbsp fish sauce, plus more to taste
  • 3 tbsp fresh lime juice (about 2 limes), plus more to taste
  • 1 tsp granulated sugar (optional)
  • 1 1/2 tsp dried Thai chili flakes, to taste
  • 2 shallots, thinly sliced
  • 1 1/2 tbsp toasted rice powder
  • 1/3 cup fresh mint leaves, larger leaves torn
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 green onions, thinly sliced

Method
 

  1. Toast the rice powder. Put the uncooked rice in a dry skillet over medium heat. Stir or shake constantly until deeply golden brown and fragrant, several minutes. Transfer immediately to a plate to stop the toasting (it burns fast at the end). Cool, then grind to a coarse, sandy powder with a spice grinder or mortar and pestle.
  2. Put the ground chicken and water in a skillet over medium heat. Cook, breaking the meat into small pieces, until fully cooked with no pink remaining — the chicken must reach 165°F internal temperature (verify with a thermometer). Do not brown it hard; larb chicken is typically cooked through but not seared.
  3. Take the pan off the heat. Add the shallots and toss in the residual heat until just softened.
  4. Add the fish sauce, lime juice, sugar (if using), and chili flakes. Toss and taste — adjust fish sauce and lime until the balance tastes right to you: salty, sour, and spicy, in that order of prominence.
  5. Sprinkle over the toasted rice powder and toss.
  6. Add the mint, cilantro, and green onions; toss gently. Serve warm or at room temperature with lettuce, cabbage, cucumber, and rice.