Larb originates from North Eastern Thailand (Isaan). It can tend to be a very fiery dish, as most Isaan dishes are, but this recipe is “mai pet” (not hot). Larb may be prepared as beef, chicken or fish. The recipe presented here is for chicken and is noteworthy in the fact that the “crunchiness” and tartness of traditional Larb were still present despite the lack of fire.
Dry-fry rice in a pan or roast in oven till golden brown. Grind it or pound it coarsely with mortar and pestle.
Cook the chopped chicken in a non-stick pan over a low heat with the fish sauce and lemon grass and water, stirring to separate the chicken meat.
Add lemon juice, onion, shallots, coriander and mint leaves and toss gently. Sprinkle in ground rice and toss again. Check the seasoning, adding more fish sauce or lemon juice to suit and serve. Garnish with coriander and dill on the top. Serve with steamed jasmine rice.