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Sunday, December 9, 2012

Chicken Larb

Regarded as the national dish of Laos, Larb is a sour and spicy meat salad often made with duck, chicken or pork and sometimes with the additional offal tossed into the mix. It's deliciously tasty and incredibly easy to prepare. All you need is some type of mince meat, chicken is my favourite and various herbs- what ever you can get your hands on. Toss it all together with a simple dressing of lime juice with fish sauce and in no time you'll have an amazingly delicious salad. 

I love making this recipe because it gives me the opportunity to use up all the leftover bits and pieces of herbs laying in the fridge. I also like to play with different meat and herb combination to see what I can come up with. That's what is great about this recipe, there is no limit to what can create. 

And with those hot summer days fast approaching, this salad is ideal for a light lunch or as a side dish for your next BBQ. 

Chicken Larb- By Anthony of Foodaffairvietnam


Serving 4

500g chicken mince
1 stalk Lemongrass, finely sliced
2 Eshallots, finely sliced
1 bird's eye chilli, sliced optional
1 tsp Chilli flakes

1 cup of chopped mixed herbs
Spring onion
Vietnamese mint, optional


1/4 cup Lime juice
1/4 cup Fish sauce
1 tbsp Sugar


1. Add 1/2 cup of water to a saucepan on medium high heat and bring to the boil. Add the chicken and stir constantly with a large spoon to break up mince until meat is cooked. Ensure not to colour the meat, lower heat or add little more water in necessary. Take off heat and allow to cool.
2. Meanwhile prepare the dressing and chop up the herbs.
3. Once mince has cool down, add the lime dressing and toss in the herbs.Taste and adjust the balance of seasoning to your liking.
4. Mix well, transfer onto a large plate and enjoy with some lettuce.


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