“Larb” in our household is Thai for throw a bunch of weird, exotic ingredients into a pan of ground chicken and taste the sensation that comes out. This dish is both fishy and limey in the best Thai tradition. You can serve it as a salad (over romaine) or over rice – the better to soak up the gamey goodness.
1 lime, juiced
2 T fish sauce
1 t sugar
2 t chili paste (like Sambal)
1 lb ground chicken or turkey
A handful of uncooked white rice
1 C chicken broth
3 scallions, roughly chopped
1-2 shallots, finely chopped
1 stalk lemongrass, husks removed and chopped
1 serrano chili, minced
1/2 bushel fresh cilantro, roughly chopped
A handful of fresh mint, chopped
To make the sauce, simply whisk together those four ingredients and set aside.
Place the uncooked rice kernals into a heated pan and quickly stir until they start to turn brown. When done, remove the rice to a mortar and pestal or spice grinder, and demolish into the rice is basically powder.
Bring the chicken broth to a boil, then drop to simmer. Dump in the ground fowl and cook uncovered for about 8 minutes. Then add the scallions, shallots, lemongrass and serrano.
Keep stiring until the liquid has mostly evaporated, about 5 minutes.
Remove from heat and stir in the sauce, cilantro and mint (reserving just enough of the last two to top when on the plate).
If serving as a salad, chop the romaine lettuce and maybe some cucumbers and top with the Larb. If dumping over rice proceed as planned. Before serving either, sprinkle some of the rice powder on top along with a few leaves of the chopped cilantro and mint.
Voila! Thailand has just invaded your kitchen.