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–+ servings
Chicken larb

Larb

Thida Koeut
This Cambodian version of the Laoatian meat salad is packed full of the classic larb flavors — and it takes a mere 30 minutes to prepare!
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Prep Time 20 minutes
Cook Time 10 minutes
Course dinner, lunch, Main Course, Salad, Snack
Cuisine Cambodian, Lao, Southeast Asian
Servings 4 people
Calories 322 kcal

Equipment

  • 1 Wok
  • 1 Cutting board
  • 1 Chef's knife

Ingredients
  

Larb meat base

  • 4 cloves Garlic
  • 1 Shallot
  • 2 lbs Ground meat chicken, beef, or pork
  • 2 tbsp Fish sauce
  • 2 tbsp Oyster sauce
  • 1 tsp Sugar
  • 1 tsp MSG
  • 1.5 Limes
  • 1 bunch Mint
  • 6 Chili peppers Use fewer if you want a milder dish
  • 1½ tbsp Toasted rice powder

Optional ingredients for the larb meat base

  • Thai basil to taste
  • Cilantro to taste
  • Snake beans to taste

Vegetables to serve with the larb meat base

  • Carrots, radishes, bell peppers, lettuce, raw eggplant Any vegetables of your choice

Instructions
 

  • Prepare the rice powder.
  • Cut garlic and shallots into thin slices and set aside.
  • Cut chillies into small bits and put aside.
  • Wash the mint, discard the stems, chop the leaves and set them aside. Repeat the same step for other herbs you may want to use, such as Thai basil and cilantro.
  • Cut carrots, radishes, lettuce, cucumbers, eggplant, and any other vegetables you will serve the larb salad with, and set them aside.
  • Heat a frying pan over medium-high heat and add cooking oil. Add garlic and shallots and fry while stirring continuously. Remove when golden-brown.
  • Add the ground chicken to the frying pan and fry for approximately 10 minutes.
  • Add the sugar, fish sauce, oyster sauce, and MSG to the frying pan, and mix all the ingredients together.
  • Remove the fried ground meat from heat, place it into a bowl, and allow it to cool for 5 minutes.
  • Sprinkle the fried shallots and garlic, sliced chilies, and toasted ground rice over the fried meat.
  • Place the fresh mint leaves on top of the ground chicken.
  • Squeeze fresh lime juice over the larb salad and mix all the ingredients.
  • Taste the larb salad to see if you’re happy with the seasonings. Feel free to add more lime juice or fish sauce to achieve the desired balance between tanginess and saltiness. Use sugar to dampen unwanted acidity.
  • Serve the larb with the fresh vegetables you’ve already prepared, along with steamed jasmine or sticky rice.

Video

Nutrition

Serving: 6ozCalories: 322kcalCarbohydrates: 8gProtein: 45gFat: 11.4gSaturated Fat: 3.1gCholesterol: 135mgSodium: 767mgPotassium: 473mgFiber: 1.4gSugar: 1.4gCalcium: 56mgIron: 3mg
Keyword Larb, larb gai
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