Chicken Larb (Vietnamese Salad)

A row of endive leaves filled with Vietnamese chicken salad Fingers holding a single endive leaf filled with chicken larb A completed chicken larb is sitting in the wok waiting to be divided among the endive leaves Multiple endive leaves filled with chicken larb ready to be served as a finger food
Recipe Origin Asian
Rating
No Reviews
Servings 4
Preparation 10 min 00:10
Cook 15 min 00:15
Ready in 25 min 00:25
Difficulty Seasoned
Cooking Method Stir Fry
Ingredients Chicken Meat Salad Greens
Equipment Cast Iron Skillet Wok
Recipe Type Appetizer Finger Food
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A row of endive leaves filled with Vietnamese chicken salad Fingers holding a single endive leaf filled with chicken larb A completed chicken larb is sitting in the wok waiting to be divided among the endive leaves Multiple endive leaves filled with chicken larb ready to be served as a finger food

Chicken Larb (Vietnamese Salad)

This Vietnamese Salad is known as Chicken Larb (or Laab Gai) and is a ground chicken with Asian seasonings.

The fresh ingredients of mint, lemongrass, and coriander are some of the flavors that bring the Vietnamese traditional flavors to the dish that is light and fresh yet deep with flavor.

The instructions reference being cooked in a wok but it can also easily be cooked in a skillet, frypan or pot, making it a versatile dish perfect for the outdoors.

Ingredients

2 tablespoons rice

200g chicken mince (6 1/2 oz ground chicken)

1 tablespoon fish sauce

1 tablespoon finely diced lemongrass

3 tablespoons water

1 1/2 tablespoons lemon juice

1 onion finely sliced

1 tablespoon sliced spring onion (shallots)

1 tablespoon finely dice coriander (cilantro)

1 tablespoons finely diced mint

2 tablespoons crushed peanuts

1/2 teaspoon chili flakes

12 endive lettuce leaves

Equipment

wok or skillet

grinder

Recipe Directions

  1. Heat the wok then add the rice and dry fry while stirring until golden brown. Remove and grind.

  2. Add to the wok the chicken, fish sauce, lemongrass, and water. Cook while stirring to make sure the chicken breaks up and becomes crumbly. Remove as soon as cooked through but still moist; about 5 minutes.

  3. Stir through the cooked mince the lemon juice, onion, spring onion, coriander, mint leaves, chili peanuts, and ground rice. Toss so well combined, the residual heat will make the added ingredients fragrant without cooking them.

  4. Lay out the endive leaves, then divide the chicken salad amongst them. Arrange on a plate ready to serve, eat while still warm.

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Recipe Origin Asian
Rating
No Reviews
Servings 4
Preparation 10 min 00:10
Cook 15 min 00:15
Ready in 25 min 00:25
Difficulty Seasoned
Cooking Method Stir Fry
Ingredients Chicken Meat Salad Greens
Equipment Cast Iron Skillet Wok
Recipe Type Appetizer Finger Food
Share: