In this recipe, you cook ground chicken (or turkey) in a skillet quickly until it browns, add some chopped shallots and season it all in the end with lime juice, chili sauce, and fresh herbs. Pile it all into a lettuce cup for a supper that has tons of flavor with very little effort.
What Is Larb?
Larb (pronounced lahb) is a Laotian dish that is also popular in northern Thailand, where the flavor adaptation is slightly different (the Thai version is not as sour and does not contain fish sauce like the Laotian one here). In the Laotian version, which for simplicity’s sake I have adapted here from authentic versions of the dish, normally contains a choice of beef, pork, chicken, duck, or fish spiked with lime juice, fish sauce, chili, and mint—flavors which add a lot of perk to the mix. Another ingredient that is common in Laotian larb is ground toasted rice—it adds a smoky touch. In the interest of making this a quick, weeknight meal, I omitted that step in the recipe. (I did try it, but in the end, decided it was not practical.) Sambal oelek is also a good ingredient for larb. It is an Indonesian chili paste that tastes a lot like you’ve added fresh chilies to a dish when you cook with it. The ingredients are simple: crushed raw red chiles, a little vinegar, and salt. That’s it! It’s a great chili paste to have around when you want to add a kick to everything from mayonnaise to a winter squash soup.
What Does Chicken Larb Taste Like?
The flavors here are what you would expect and prize from Southeast Asian cuisine—a winning balance of hot spice (chilies), sour (limes), sweet (brown sugar and sweet chili sauce) and salty (fish sauce). Fish sauce is loaded with umami and really rounds out the flavor. Add as much or as little of the chili slices as you wish. Your taste buds will wake up at the first bite.
How to Serve Chicken Larb
While it’s often served alongside rice and a green papaya salad, serving larb in lettuce wraps adds a pleasant freshness and crunch to the spicy filling. Put on a pot of rice, and by the time it is cooked, the filling will be ready. Dinner on the table in less than 30 minutes? I’m in.
More Southeast Asian Recipes to Try!
Thai Green Curry with Chicken Cambodian Coconut Shrimp Soup Vietnamese-Style Noodle Bowls with Chicken Quick Chicken Pho Shrimp Spring Rolls with Peanut Sauce
Stir in the shallots and chilies and cook for 30 seconds. If the mixture looks dry, stir in some water, 1 tablespoon at a time. Remove the pan from the heat.
