That being said here is how I make Chicken Larb at home. It will take you less than half an hour to put this together. It's a great summer salad with lean proteins, one that packs a punch with lots of fresh herbs. And it's spicy! —@TheSpiceOdyssey
Shallots or Red Onions, sliced
Crushed Red Pepper
Whole Lime, juiced
Mint Leaves, chopped
Cilantro Leaves, chopped
Lettuce Leaves, any leafy lettuce like Romaine or Butterhead
In This Recipe
In a frying pan over medium heat, toast the jasmine rice. Shake skillet frequently until rice is golden-brown, about 10 minutes. Remove the frying pan from the heat and allow the toasted rice to cool down.
In a mortar and pestle, or a coffee grinder, grind the toasted rice to a fine powder. This is toasted ground rice, also known as Khao Khua in Thai. Set aside. We will be using it later (step 6) to season the salad.
In a frying pan over medium heat, add the ground chicken. Add a splash of water to break up the meat. Keep stirring until chicken is cooked all the way through, about 5 to 8 minutes.
In a large mixing bowl, add the sliced shallots, crushed red pepper, fish sauce, fresh lime juice and stir to mix.
Then add the ground chicken, along with the mint leaves and cilantro leaves. Stir to mix and let the chicken absorb the flavors.
Right before you are ready to serve, add 2 tbsp of toasted ground rice and stir to mix.
Serve it on lettuce cups like romaine hearts or butter lettuce leaves, along with the some fresh steamed jasmine rice.
Note: Traditionally Larb is eaten with cabbage, raw green beans, cucumbers and sticky rice.
Full Recipe with Pictorial — https://www.thespiceodyssey.net/food/chicken-laab