Larb (Thai Chicken Salad with Toasted Rice Powder)
Larb is a Thai chicken salad brought together by toasted rice powder, which adds nuttiness and texture. The secret is toasting the rice until dark brown before grinding it into a coarse powder.
Larb is a Thai chicken salad brought together by toasted rice powder, which adds nuttiness and texture. The secret is toasting the rice until dark brown before grinding it into a coarse powder.
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Place 1 tablespoon uncooked Thai sticky rice in a small skillet over medium-low heat. After 3 to 4 minutes, the rice will start to brown. Shake the pan every 30 seconds until the rice is evenly dark brown and smells nutty, about 2 minutes more. Transfer the rice to a plate.
Bring 1/4 cup water to boil in a large skillet over medium-high heat. Add 1 pound ground chicken and break up the meat with a wooden spoon or flat spatula until cooked through but not browned, 4 to 5 minutes. Transfer the chicken and pan juices to a large bowl.
Slice 1 large shallot lengthwise into thin matchsticks. Add the shallots to the bowl. Squeeze the juice from 2 medium limes until you get 3 tablespoons, and add it to the bowl. Add 1 1/2 tablespoons fish sauce and 2 teaspoons red pepper flakes, and toss to combine.
Prepare the following, adding each to the chicken mixture as you complete it: Grind the toasted rice in a spice grinder or mortar and pestle to a medium-fine powder (like coarse cornmeal). Pick and finely chop the leaves of 1 small bunch fresh cilantro until you have 1/2 cup. Pick and finely chop the leaves from 1 small bunch fresh mint until you have 1/4 cup.
Stir to combine. Cut 1/2 medium head green cabbage into 4 wedges. Serve the larb immediately with the cabbage and steamed sticky rice on the side.
Make ahead: Prepare the rice powder up to 1 day ahead and store in an airtight container at room temperature. Toasted rice powder won’t go bad, but the aroma dissipates, so you want to use it quickly and make more as needed, not in batches.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or enjoy the larb cold.
Refrigerate leftover larb in an airtight container for up to 4 days; reheat in the microwave or serve cold. Toast and grind rice powder separately up to 1 day ahead.
spice grinder or mortar and pestle (for grinding toasted rice) · small skillet (for toasting rice)
Rice powder is ground toasted rice. You can buy it, but the aroma dissipates quickly, so toasting and grinding your own 1 tablespoon of sticky rice fresh delivers far better flavor.
Toast over medium-low heat for 5 to 6 minutes total, shaking the pan every 30 seconds after the first 3 to 4 minutes. The rice will be evenly dark brown and smell nutty when ready.
Yes. Toast and grind the rice powder up to 1 day ahead in an airtight container. The complete larb keeps refrigerated for up to 4 days and can be reheated in the microwave or eaten cold.
Soy sauce is the closest substitute (use equal parts), though it will taste less authentically Thai. Tamari works for gluten-free diets.
No—it's optional. Larb can be eaten on its own or with the cabbage wedges as a low-carb option.
