Last week, my friend Cloe posted a picture of the dinner she had made, and it looked fantastic. I asked for her recipe and she sent me this link, which looked almost too easy to be true. I made a couple of modifications to the original (and will add one more thing next time, see the notes), but overall stuck to the concept and can't recommend this enough. All four of us loved it, and there wasn't a scrap left over after dinner. This might not be the most authentic Thai recipe in the world, but it's fast and easy and will definitely be in regular rotation for a while here. Since the theme of the recipe column this came from is "Cooking Without Recipes", some of the measurements and directions aren't very precise. Go with what feels right.
Ground Chicken Larb
- Half of a red onion, thinly sliced
- Rice vinegar
- White rice or quinoa
- Vegetable oil
- 1 pound ground chicken
- 4 garlic cloves, minced
- 3 scallions, thinly sliced (whites and greens)
- Shredded carrots
- 2 sliced chiles
- Salt and pepper
- 2 Tablespoons soy sauce
- 1 teaspoon fish sauce
- Sambal oelek or other hot sauce (like sriracha)
- 1 Tablespoon brown sugar
- Bibb or butter lettuce leaves
- Lime wedges
- fresh cilantro, basil, and/or mint
- Place thinly sliced onion in a small bowl with a few tablespoons of rice vinegar. Let it hang out in the fridge until you’re ready to eat. Meanwhile, steam some white rice or quinoa.
- Heat a slick of vegetable oil in a skillet over medium heat until shimmering.
- Add a pound of ground chicken, two minced garlic cloves, three thinly sliced scallions (whites and greens), shredded carrots, and a couple of sliced chiles.
- Season with a little salt and pepper and cook until chicken is cooked through and browned.
- Stir in two tablespoons of soy sauce, a teaspoon of fish sauce, a small spoonful of sambal oelek or other hot sauce (like sriracha), and a tablespoon of brown sugar, cooking until the liquid is almost completely reduced.
- Serve the larb with rice, Bibb or butter lettuce leaves, lime wedges, quick-pickled onions, more sambal oelek, and torn herbs like cilantro, basil, and mint.
Next time I'll probably add some lemongrass, as Cloe recommended it and it sounds fantastic in this recipe.
The store I went to didn't have Bibb or butter lettuce, so I used red leaf. Still delicious.