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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 3 |
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I couldn't believe that I could not find a recipe for Larb on here already. This recipe is stolen from my friend's mom. Don't be afraid of the name, yes I am aware of it's similarities to lard. This is one of my favorite foods and I would be making it regularly if I could only convince someone to sell me fish sauce in Spain! Read more !!! Ingredients:
2 lbs boneless chicken, chopped |
2 stalks fresh lemon grass |
3 kaffir lime leaves |
2 to 6 red chili peppers, depending on how spicy you want it |
1/2 cup fresh lime juice |
5+ tablespoons fish sauce |
2 green onions |
16 sprigs cilantro |
24 mint leaves |
2 tablespoon ground red chili peppers or cayenne (optional) |
few leaves of lettuce (optional) |
Directions:
1. Chop chicken well into slightly smaller than bite-size pieces
2. Chop all veggies/leaves
3. Heat a skillet and cook chicken in a little water - no oil - stirring constantly. If you are a fan of fish sauce, feel free to add a couple of squirts to chicken now as well.
4. Set aside to cool
5. In a bowl, combine chicken, lemongrass, lime leaves, chili peppers, lime juice, and fish sauce. Mix well.
6. Stir in all the rest.
7. Serve chilled or at room temperature. (optional: serve over lettuce as a salad. I prefer just to eat it straight.)
8. Notes: Depending on the kind of peppers you use and the amount of seeds you include, this dish can get spicy fast. I recommend using only one or two to start.
9. Also, I have made this without the lime leaves and ground chili peppers on many occasions, it is still just as good!
10. I usually double this recipe since it is easy to save for later since you can eat it cold...yum!
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