Print Recipe

Thai Larb




  1. In large bowl, combine chicken, cilantro, lime juice, chiles, garlic, green onions and fish sauce.
  2. Bring broth to simmer in wok or large frying pan.
  3. Add chicken mixture and stir, breaking up mixture, until cooked through but not brown, and broth has evaporated.
  4. Spoon off any fat that may have melted out.
  5. Add salt to taste.
  6. Chill or serve at room temperature on lettuce leaves.
  7. Add garnishes.
  8. Serve with hot rice.

Yields 4 main course or 6 appetizer servings.

* Wear gloves when handling fresh, canned, dried or pickled chiles; the oils can cause a burning sensation on your skin.

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