Delicious Laotian Larb with Ground Chicken and Lime
Authentic Southeast Asian salad bursting with fresh flavors
This Laotian larb is a vibrant and savory salad featuring ground chicken infused with lime, herbs, and a hint of chili.
- 45 min
- 4
- Intermediate
Ingredients
For the Chicken Larb
For the Dressing
For the Rice Powder
For the Garnish
Preparation
Marinating the Chicken
Combine Chicken and Marinade
In a medium bowl, combine the ground chicken with 4 tablespoons of fish sauce and 2 tablespoons of lime juice.
Marinate
Mix well and let it marinate for 15 minutes in the refrigerator.
Drain Excess Liquid
Once marinated, drain any excess liquid from the chicken.
Preparing the Rice Powder
Toast Sticky Rice
Heat a pan over medium heat and add the uncooked sticky rice.
Toast Until Golden
Stir constantly until the rice turns golden brown, about 5-7 minutes.
Grind Rice
Allow it to cool, then grind into a powder using a mortar and pestle or spice grinder.
Toast the rice and grind it fresh just before preparing the dish to ensure optimum flavor.
Cooking Process
Brown the Chicken
Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
Mix the Larb
In a large bowl, combine the cooked chicken, sliced red onion, chopped cilantro, chopped mint, chili flakes, and toasted rice powder.
Prepare the Dressing
In a small bowl, whisk together palm sugar, fish sauce, lime juice, and minced garlic. Pour over the chicken mixture and toss well to coat.
Plating & Serving
Delicious Laotian Larb with Ground Chicken and Lime
Delicious Laotian Larb with Ground Chicken and Lime
Plating & Serving
Serve the Laotian larb in shallow bowls, garnished with fresh mint leaves and accompanied by lime wedges for added zest.