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Thai Siam's Larb




Source of Recipe


Thai Siam


Recipe Introduction


spicy chopped meat salad
Eat this right away -- even five minutes' delay will blunt the flavors.


List of Ingredients




2 tablespoons white rice
2 pounds boneless, skinless chicken breast (beef or pork may be substituted, but chicken is most popular)
4 tablespoons vegetable oil (do not substitute olive oil -- it can't be heated to a temperature that's high enough for this dish, and it will change the flavor)
1/2 cup thinly sliced red onion, cut into 1 1/2-inch strips
3 tablespoons chopped green onions
3 tablespoons lime juice, freshly squeezed
3 tablespoons fish sauce (see note)
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sugar
Dark leaf lettuce
1/4 cup lightly chopped mint leaves

Recipe



Place rice in a small skillet set over medium heat. Cook, stirring often, until rice is an even, medium brown color (about 5 minutes). Grind rice in a blender or with a mortar and pestle. Don't grind it to a powder -- it should be just a little more coarse than grits. Set aside.

Thai cooking often uses meat that has been chopped so finely that it's almost like ground beef. However, ground meat doesn't make a good substitute; the texture's just too soft and the meat mixes with the spices, instead of being coated by them. So, it's a little more trouble to chop the chicken, but I think the improved texture is worth it.

The simplest way to do this is: Lay a piece of chicken breast on a cutting board and hack at it with 2 large chef's knives, one in each hand, until meat is in small, thready pieces. (It's fun to do, actually). You may also use a food processor, but this grinds it a little too fine for my taste.

When chicken (or other meat) is chopped, heat vegetable oil until it shimmers in a wok set over medium flame. (This authentically Thai method is preferred because it exposes less of the chicken to the cooking surface. The result is a little juicier than chicken cooked in a skillet, but use that if it's all you have.)

Add meat to wok or skillet and cook, stirring almost constantly, until meat is no longer pink, but do not let it dry out (only about 3 minutes). Meat will not brown. Remove from heat and add red onion, chopped green onions, lime juice, fish sauce, crushed red pepper and sugar. Mix thoroughly.

Working quickly, line a bowl with dark, curly lettuce leaves (or have this bowl ready in the refrigerator). Place chicken mixture in the center. Top with toasted rice and mint leaves. Serve immediately with cooked white rice, preferably Thai Jasmine rice, and raw vegetables.

Serves 4.