The combination of lemongrass, ginger, fresh coriander and mint gives it a lively flavour. Adding peanuts is also a good idea, if you have no allergy problems in your family.
On top of all that, it is quick and easy, taking only ten minutes to prepare, and the same time to cook.
500 g chicken mince
1½ Tbsp fresh grated ginger
2 cloves crushed garlic
2 finely chopped chillis
1 large lemon or lime
2 Tbsp fish sauce
1 Tbsp raw sugar
1 cup chopped coriander
1 cup chopped mint
12 lettuce leaves
1 Tbsp oil
Zest and juice the lemon.
Finely cut the pale section of the lemongrass.
Heat a frypan on high for one minute.
Add the oil, garlic, lemongrass, ginger and chilli.
Fry for 1 minute.
Add the chicken mince and fry, breaking up the mince as it cooks.
When the chicken is cooked white, add the lemon zest, juice, sugar and fish sauce.
Stir fry until the sugar has dissolved.
Add the coriander and mint and stir fry for a minute.
Spoon the larb into lettuce leaves and sprinkle chilli on top.
Serve with jasmine rice.
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