Larb is a type of Asian salad popular in Laos and Northern Thailand, featuring hot-sour stir-fried ground meat served over crispy cold lettuce. The meat is cooked in a spicy, tangy combination of Thai chilies, fish sauce, zesty lime, plus fresh herbs. Larb Gai, also called Laab Gai, is a variation made with chicken.
First, sauté the ground chicken in a large skillet or a wok with a bit of cooking oil. Break up the chicken as it browns.
Next, push the browned chicken to one side. Add a bit more oil to the pan, and add the onions, garlic, and chilies.
Cook the veggies for about 30 seconds, until fragrant, then stir everything together with fish sauce, lime juice, and tamari.
Finally, sprinkle over some fresh mint or cilantro just before serving. Gather your lettuce and toppings, and dig in!
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