Larb
Minced meat salad with toasted rice powder, lime and herbs — the national dish.
Ingredients
- 500 g Ground chicken
- 3 tbsp Glutinous rice
- ¼ cup Lime juice
- 3 tbsp Fish sauce
- 4 Shallots
- 4 Spring onions
- 1 cup Mint
- ½ cup Coriander
- 1 tbsp Chili flakes
- 1 head Lettuce
- 1 tsp Salt
Method
- Toast the rice — Dry-toast the raw glutinous rice in a pan until deep golden, then grind it coarsely — this khao khua is what makes larb larb.
- Cook the meat — Cook the minced chicken in a dry pan with a splash of water, breaking it fine, until just done.
- Cool slightly — Take it off the heat and let it cool a little so the herbs do not wilt to nothing.
- Dress — Toss with lime juice, fish sauce and chili flakes.
- Add herbs — Fold in the shallots, spring onion, mint and coriander and the toasted rice powder.
- Larb is ready — Serve at room temperature with sticky rice and lettuce leaves for scooping.