Chicken larb bursts with flavour Chicken Larb
Larb is a Thai minced-meat dish that some regard as the unofficial national dish of Laos. It is bursting with the quintessential flavours of this part of the world, that amazing balance between hot and sour, salty and sweet.
For this version, I decided to use chicken, though you could also use beef, pork, duck or lamb. The meat is sautéed and coated with a heady mixture of shallots, lemon grass, fish sauce, hot sauce, lime juice and a bit of sugar. When all of those flavours come together, wonderful things happen.
And then when you wrap it in a lettuce leaf with a spoonful of tender rice and some fresh cilantro. Well, let’s just say that “larb” becomes one of the prettiest food words around.
If you really like the pungent aroma and flavour of fish sauce, which is available online and in Asian markets, as well as many well-stocked supermarkets, then double the amount and skip the soy sauce.
You can assemble the dish yourself or let everyone make their own. Pile the meat into the lettuce leaves with plain white rice, jasmine or basmati, or brown. And don’t forget the scallions and cilantro.
Makes 4 servings
Dressing:
2 tablespoons fresh lime juice 1 tbsp fish sauce 1 tbsp soy sauce
1 tbsp sugar
1 teaspoon sriracha sauce 1 tbsp water
Chicken Larb:
1 tbsp vegetable or canola oil 2 tbsp minced shallots
1 tsp minced garlic
1 pound ground chicken
1 tbsp minced fresh lemon grass
2 tsp fish sauce
Kosher salt and freshly ground pepper to taste
8 small romaine lettuce leaves, or Boston or bibb lettuce
1 cup cooked warm rice Fresh cilantro leaves and thinly sliced scallions to garnish
Start to finish: 30 minutes
First, make the dressing: In a small bowl, combine the lime juice, 1 tablespoon fish sauce, soy sauce, sugar, sriracha sauce and water. Set aside.
Then, in a large skillet, heat the oil over medium-low heat. Add the shallots and garlic and sauté for three minutes until just barely golden. Turn the heat to medium-high, add the chicken and lemon grass and sauté for about five minutes, until the chicken is cooked through. Add the 2 teaspoons fish sauce and season with salt (lightly) and pepper.
Spoon the chicken mixture into the lettuce cups with some of the rice, and drizzle the dressing over it. Top with cilantro leaves and scallions.
Per serving: 270 calories (114 calories, or 42 per cent from fat); 13 grams fat (3 g saturated; 0 g trans fats); 98 milligrams cholesterol; 902 mg sodium; 17 g carbohydrate; 1 g fibre; 4 g sugar; 22 g protein.