Larb is the national dish of Laos and a Thai Isaan masterpiece - a warm minced meat salad that operates by a completely different logic than Western salads. Ground chicken is cooked rapidly and immediately tossed in a ferociously tart lime dressing with toasted rice powder, dried chilies, shallots, mint, and fresh herbs. The toasted rice powder is non-negotiable: it provides a unique nutty crunch and helps bind the dressing.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Make the Toasted Rice Powder. In a dry wok or pan, toast 3 tablespoons of raw sticky rice over medium heat, stirring constantly, for 5-8 minutes until the grains are deeply golden and smell nutty. Transfer to a mortar and pestle and grind to a coarse powder. Set aside.
Cook the Chicken. Place a wok over high heat. Add a splash of water or stock (no oil). Add the ground chicken and break it apart, cooking rapidly until just cooked through with no pink remaining. The water will the meat while keeping it tender. Do not overcook.
The Dressing. Remove the wok from heat. Immediately add the fresh lime juice, fish sauce, dried chili flakes, and sliced shallots to the hot chicken. Toss everything together; the residual heat will slightly the shallots.
The Rice Powder. Add the toasted rice powder and toss to distribute. It will absorb some of the dressing and bind the mixture.
The Herbs. Add the mint leaves, cilantro, and green onions. Toss gently just once or twice to preserve the freshness of the herbs. Taste and adjust with more lime juice or fish sauce.
Serve immediately at room temperature alongside fresh vegetables (cucumber, long beans, cabbage wedges) and sticky rice for scooping.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
