Larb chicken (Laotian chicken salad)
500 grams of chicken breast or thigh.
1 tablespoon of oil.
1-2 tablespoon of toasted ground rice.
2 tablespoon of fish sauce (extra for seasoning the salad).
Padek (optional) salted fish sauce.
1 tablespoon of lemongrass chopped finely.
2 tablespoon lime or lemons juice.
3 kaffier lime leaves sliced fine.
1/2 cup of mint leaves.
2 tablespoons of coriander chopped.
1 tablespoon of spring onions.
2 tablespoons of Vietnamese mint.
2 tablespoons of shallots sliced.
Put chicken into a medium bowl, add lemon grass & fish sauce.
Leave to marinate for 30 mins or longer in the fridge.
Preheat the oven to 180 degrees at fan bake.
Heat a large pan & add a 1 tablespoon of oil and place the chicken skin sides down and seared until brown then turn the chicken over and cook for a further 3 mins.
Then finish in the oven for 18/20 mins depending on your oven.
Leave to rest for about 5/10 mins to cool down..
Remove chicken skin & slice into small pieces.
Then assemble the salad
In a large bowl, add chicken, Chilli, fish sauce, Padek optional, lime juice & kaffier leaves.
Mix well & add the toasted ground rice, mix herbs and taste.
Adjust the seasoning to your taste.
This dish is usually served at room temperature with steam sticky rice.
Sliced cucumber and cabbage on the side to help with the Chilli.
Served as a platter style.