Thai Chicken Larb with Mint & Toasted Rice
This bright, punchy salad from northeastern Thailand (Isan) balances spicy, sour, salty, and herbal flavors. The toasted rice powder adds a nutty crunch that makes it special.
Ingredients
- 1 lb (450g) ground chicken
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 3 tablespoons toasted rice powder (dry-toast sticky or jasmine rice in a pan until golden, then grind)
- 4-6 Thai chilies, thinly sliced (adjust to taste)
- 4 shallots, thinly sliced
- 1/2 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 3 scallions, sliced
- Lettuce leaves and sticky rice for serving
Instructions
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1
Make toasted rice powder: Toast 3 tablespoons of uncooked sticky or jasmine rice in a dry pan over medium heat, shaking often, until deep golden (about 5 minutes). Let cool, then grind in a mortar and pestle or spice grinder.
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2
Cook ground chicken in a skillet or wok over high heat, breaking it into small pieces. Add 2 tablespoons of water to help it cook without drying out. Cook just until no longer pink, about 5-6 minutes. Remove from heat.
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3
In a large bowl, combine lime juice, fish sauce, and sugar. Add the cooked chicken and toss. Add shallots, chilies, scallions, toasted rice powder, mint, and cilantro. Toss everything together.
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4
Serve immediately in lettuce cups alongside sticky rice.
