🇹🇭 ThailandCatalog recipe
Ground chicken tossed hot off the pan with lime, fish sauce, chili and toasted rice powder, piled with mint, cilantro and raw cabbage wedges for scooping.
For 4 servings.
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Toast the glutinous rice in a dry skillet over medium heat, shaking often, until deep golden and fragrant, then grind to a coarse powder in a mortar or spice grinder.
💡 This toasted rice powder — khao khua — is what gives larb its nutty crunch; don't skip it.
Cook the ground chicken in the same skillet over medium heat with a splash of water, breaking it into small crumbles, until just cooked through, about 6 minutes.
💡 A little water instead of oil keeps the chicken from browning and drying out — larb should stay pale and tender.
Take the chicken off the heat and immediately toss it with the fish sauce and lime juice so it drinks up the dressing while hot.
Fold in the shallot, chili flake and toasted rice powder.
Just before serving, add the mint, cilantro and spring onion, keeping the herbs raw so they stay fresh rather than wilting into the warm meat.
Taste and adjust — larb should hit sour and salty first, with heat and herb aroma right behind.
Pile onto plates with raw cabbage wedges for scooping, and sticky rice alongside if you have it.
Larb is Isan food, born in Thailand's northeast where it is often made with raw or barely-cooked meat and eaten alongside sticky rice and raw cabbage. Toasted, ground sticky rice — khao khua — is what gives larb its nutty crunch and is considered non-negotiable by anyone from the region. Migration for work carried the dish across the country, and the fully-cooked chicken version served here is the one most home cooks and restaurants outside Isan actually make.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.