Spicy Chicken Larb Recipe

Combine and dissolve

In a small bowl, add the sugar and water. Stir until sugar dissolves.

Add lime juice and fish sauce to the sugar-water mixture. Stir to combine and taste for balance — it should be bright, salty and slightly sweet. Adjust with more lime or fish sauce as needed.

Stir in the minced garlic and sliced fresh chilli. Set aside at room temperature while you prepare the larb so the flavors mellow.

Prepare ingredients: thinly slice shallots, mince garlic, finely chop chiles, slice green onions, and roughly chop cilantro and mint. Have toasted rice powder measured and ready.

Toast rice powder (if not pre-made)

Heat a dry skillet over medium heat. Add 4 tbs uncooked jasmine rice (or 3 tbs if you already included toasted rice powder) and toast, stirring constantly, until the rice is golden brown and aromatic, 4–6 minutes. Cool slightly, then grind in a spice grinder or mortar and pestle to a coarse powder. Measure 3 tbs for the recipe.

Cook chicken

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the ground chicken in an even layer. Let it sear for 1–2 minutes without stirring to develop color, then break up with a spatula and continue to cook until no pink remains, about 6–8 minutes total. Sprinkle 1 tsp kosher salt and 1 tsp black pepper while it cooks.

Once the chicken is cooked through and lightly browned, remove the skillet from the heat. While still hot, immediately add the thinly sliced shallots, minced garlic, and chopped fresh chiles to the chicken—the residual heat will slightly wilt the shallots and mellow the garlic (this keeps them bright without fully cooking them).

Pour 3–4 tablespoons of the prepared Nuoc Cham dressing over the hot chicken (reserve remaining dressing to serve). Toss to coat thoroughly so the chicken absorbs the dressing. Taste and adjust: if you want more heat add additional chopped fresh chillies; for more salt/umami add a small splash (1 tsp) of fish sauce.

Add the toasted rice powder, chopped cilantro, mint, and sliced green onions. Toss well to combine. The toasted rice will add a nutty texture and slightly thicken the mixture. If mixture seems dry, add another tablespoon of dressing.

Let the larb rest for 3–5 minutes to allow flavors to meld. Taste and correct seasoning (lime, fish sauce, chilli) as desired.

Arrange baby gem lettuce leaves on a platter. Spoon warm spicy chicken larb into each lettuce cup; garnish with extra herbs, cucumber slices, and an additional slice of fresh chilli if desired.

Serve with remaining Nuoc Cham dressing on the side and lime wedges. Recommend serving immediately so the lettuce stays crisp. Leftover larb can be refrigerated up to 2 days; reheat gently and add fresh herbs before serving.