Larb is a type of salad made with minced or ground meat that's popular throughout Southeast Asia. This version uses chicken, but you could make it with duck, or even pork or lamb. Serve this flavorful filling with lettuce or cabbage leaves, and let everyone stuff their own to give a flavor of the communal nature of Thai, Lao, and Vietnamese meals.
Ingredients
- 1-1/2 tablespoons grated lime rind
- 1/2 cup fresh lime juice
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 tablespoons fish sauce
- 1-1/2 tablespoons brown sugar
- 1 teaspoon serrano chile, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 tablespoon canola oil
- 1 bunch asparagus, trimmed and coarsely chopped
- 1-1/2 pounds ground chicken (or turkey)
- 2 tablespoon shallots, minced
- 1 cup fresh mint, coarsely chopped
- 1 head romaine lettuce (or cabbage), leaves separated
- sticky rice, as accompaniment (optional)
Instructions
- Combine first 8 ingredients, stirring until sugar dissolves.
- Heat oil in a large skillet over medium-high heat. Add asparagus, chicken, and shallots, and sauté 5 minutes, stirring to crumble. Drizzle with juice mixture, stirring to coat. Turn into a bowl, and mix with mint. Serve with lettuce or cabbage leaves and sticky rice, if desired.
Servings: 4
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