Recipe Index

Ingredients

• 1/4 cup uncooked jasmine rice (or glutinous/sweet rice)
• 2 tablespoons vegetable oil
• 3 shallots (thinly sliced; divided)
• 1 1/4 pound ground chicken (20 oz, grind your own for the best texture)
• 1/2 teaspoon sugar
• 2 tablespoons fish sauce
• 2 limes, juiced
• 1-2 Thai bird chilies (thinly sliced)
• 3 scallions (thinly sliced)
• 1/4 cup cilantro (roughly chopped)
• 1/2 cup fresh mint (roughly chopped)
• salt (optional)
• butter, bibb, or boston lettuce (washed and thoroughly dried; can also serve with sticky rice)

Method

1. Toast the jasmine rice in a dry pan over low heat, stirring, for about 10 minutes until golden and fragrant, then grind it to a coarse powder.
2. Fry half the sliced shallots in the vegetable oil over high heat until crisp, lift them out, and leave the oil in the wok.
3. Stir fry the ground chicken in the hot wok until it browns and crisps at the edges.
4. Stir in the sugar, fish sauce and lime juice and toss the chicken through the dressing.
5. Add the rice powder, sliced Thai bird chilies, the remaining raw shallots, scallions, cilantro and mint, and stir fry for 1 minute more, tasting for salt.
6. Spoon the larb into the lettuce leaves and crown each cup with the crispy shallots.

Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data