Chicken Larb Recipe

Toast and grind rice (if you don't have pre-made)

Heat a dry skillet over medium heat. Add 1/3 cup uncooked jasmine or sticky rice (not included above) and toast, stirring frequently, until grains are golden brown and fragrant, 4–6 minutes. Cool slightly, then pulse in a spice grinder or mortar and pestle to a coarse powder. Measure 2 tablespoons for the larb and reserve 1 teaspoon for garnish.

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, add the thinly sliced shallots and sauté until softened and lightly caramelized, about 3–4 minutes. Add the minced garlic and chopped chilies and cook for 30–45 seconds until fragrant.

Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook, stirring and pressing to create small crumbles, until the chicken is just cooked through and no longer pink, about 6–8 minutes. Drain any excess liquid from the pan if necessary.

Reduce heat to medium-low. Sprinkle the 2 tablespoons toasted rice powder over the cooked chicken and stir thoroughly to combine; cook 1 minute to toast the powder slightly and incorporate its nutty flavor.

Remove the skillet from heat. While the chicken is still hot, add 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, and 1 teaspoon light brown sugar. Stir vigorously to combine so the chicken absorbs the dressing. Taste and adjust: add more fish sauce for saltiness or more lime for brightness, keeping a balance of salty-sour.

Add the thinly sliced basil leaves, 2 tablespoons thinly sliced green onion (use mainly the green parts), and 1/4 cup chopped cilantro to the warm chicken. Toss to combine; the residual heat will wilt the herbs slightly while preserving fresh aroma.

Transfer the larb to a bowl and sprinkle the reserved 1 teaspoon coarsely ground toasted rice on top for texture. Let the mixture rest 5 minutes so flavors meld. Taste once more and adjust seasoning with extra fish sauce, lime, or chili to your preference.

Arrange 8 butter lettuce leaves on a serving platter. Place small bowls of thinly sliced cabbage, cucumber, and lime wedges alongside the lettuce.

Spoon about 2–3 tablespoons of the warm chicken larb into each lettuce leaf to form individual cups. Serve immediately, accompanied by the crisp cabbage for eating on the side or adding into the lettuce cups for extra crunch.

Optional: offer extra toasted rice powder, chopped herbs, chopped chilies and lime wedges at the table so guests can adjust heat and acidity.