Larb is a minced meat salad regarded as the national dish of Laos. Here in The United States it is a common item in Thai restaurant menus. I used ground chicken to make this dish, but Larb can also be made with beef, duck, pork, fish or even mushrooms. It is seasoned with fish sauce fresh herbs and spices. Fish sauce is used in Thai dishes in place of salt in the same way as the chinese use soy sauce, so feel free to adjust the amount of fish sauce to your taste.
The original recipe calls for roasted ground rice, which I omitted to keep it paleo-friendly.
For other asian-inspired dishes try my lettuce chicken wraps, Thai fried rice or sesame beef
Ingredients:
1 lb ground chicken
2 limes, juiced
4 tbsp of fish sauce
1/3 medium red onion, sliced
1-2 sliced green onion
2 tbsp of fresh chopped cilantro
1 tbsp of fresh chopped mint leaves
Ground Thai chilies, red pepper flakes or cayenne pepper to taste.
Preparation:
- Marinate the chicken in 1/2 lime juice.
- Cook chicken making sure to break it down in little pieces (oil may not be necessary).
- Meanwhile in a large bowl combine de rest of the ingredients.
- Once the chicken if fully cooked add to the bowl and mix.
- Serve at room temperature, over shredded cabbage, lettuce, arugula of your favorite salad mix
- 1 lb ground chicken
- 2 limes, juiced
- 4 tbsp of fish sauce
- 1/3 medium red onion, sliced
- 1-2 sliced green onion
- 2 tbsp of fresh chopped cilantro
- 1 tbsp of fresh chopped mint leaves
- Ground Thai chilies, red pepper flakes or cayenne pepper to taste.
- Marinate the chicken in 1/2 lime juice.
- Cook chicken making sure to break it down in little pieces (oil may not be necessary).
- Meanwhile in a large bowl combine de rest of the ingredients.
- Once the chicken if fully cooked add to the bowl and mix.
- Serve at room temperature over shredded cabbage, lettuce, arugula of your favorite salad mix
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