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Thai Larb

larb
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Larb is a type of Lao meat salad that is regarded as the “unofficial” national dish of Laos. It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity. Wikipedia

Ingredients

Units Scale

Dressing

  • 1/3 cup fresh lime juice
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons (packed) light brown sugar
  • 1/2 teaspoon Sriracha sauce

Chicken

  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1/2 cup coarsely chopped shallots
  • 2 tablespoons thinly sliced lemongrass
  • 2 kaffir lime leaves, thinly sliced
  • 1 small red Thai chile, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 teaspoons fish sauce (such as nam pla or nuoc nam)
  • 1 teaspoon kosher salt
  • 3 tablespoons peanut oil or canola oil, divided
  • 8 small iceberg lettuce or hearts of romaine leaves
  • Cilantro tender leaves and stems

Instructions

  1. Dressing – Stir all ingredients in a small bowl to blend; set dressing aside.
  2. Chicken – Combine first 8 ingredients in a food processor. Drizzle 1 Tbsp. oil over and pulse until chicken is very finely chopped.
  3. Heat remaining 2 Tbsp. oil in a large heavy nonstick skillet over medium–high heat.
  4. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, about 6 minutes.
  5. Place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly.
  6. Garnish with cilantro and spoon reserved dressing over.

Find it online: https://goingmywayz.com/thai-larb/