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A sharp, herby minced chicken salad, lifted with lime, fish sauce and toasted rice powder. Ready in about 15 minutes.
Larb gai
- 500 g minced chicken
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp toasted rice powder
- 1 tsp chilli flakes, or to taste
- 3 shallots, thinly sliced
- A handful mint and coriander leaves
- Lettuce leaves and rice, to serve
- Cook the minced chicken in a dry pan over medium heat, breaking it up as it goes, until just cooked through.
- Take off the heat and stir in the fish sauce, lime juice, rice powder and chilli.
- Fold in the shallots, mint and coriander just before serving.
- Serve with lettuce leaves for wrapping and steamed sticky rice on the side.
Tips
- Stir the herbs in off the heat, cooking them wilts the flavour and colour.
- Toasted rice powder is what gives larb its texture, make your own by dry toasting raw rice then grinding it.
- Taste and adjust the lime and fish sauce balance before adding the herbs.
FAQ
What is toasted rice powder?
Raw rice, dry toasted until golden then ground to a coarse powder, it adds a nutty crunch that is central to larb.
Can larb be made with other meat?
Yes, minced pork or beef both work well using the same method and seasoning.
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- Fish sauce. The salty base note for the dressing.
