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Chicken Larb
A Lao and Thai minced chicken salad with toasted rice powder, lime, fish sauce and loads of fresh herbs.
Total time
30 min
Prep
20 min
Cook
10 min
Difficulty
easy
Cuisine
Asian
gluten-free
Ingredients
600gchicken mince
4 tbspfish sauce
4 tbsplime juice
2 tspsugar
3 tbsptoasted rice powder
4shallots, thinly sliced
4spring onions, sliced
2 tspdried chilli flakes
1 large handfulfresh mint
1 large handfulfresh coriander
2 tbspvegetable oil
Instructions
1
Toast raw rice in a dry pan until golden, grind to a coarse powder in a mortar.
2
Stir-fry chicken mince in oil until cooked through, cool slightly.
3
Mix fish sauce, lime juice and sugar until sugar dissolves.
4
Combine chicken with dressing, shallots, spring onions and chilli.
5
Add toasted rice powder and toss well.
6
Fold in mint and coriander at the last minute.
7
Serve with sticky rice and raw vegetables.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
323
Protein
28.3g
Fat
19.3g
Carbs
10.8g
Fiber
2.1g
Sodium
1276mg
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