Larb is a Laotian dish that consists of seasoned ground meat and a plethora of fresh vegetables. Larb can be made with any variety of meat, but we chose to use ground chicken, which is mild enough to let the sauces and toppings really shine. Feel free to use ground pork, beef, or even pressed, crumbled tofu if you prefer. While the chicken and rice cook, we’ve included a simple recipe for pickled vegetables to top the chicken. If you’re game for a little heat be sure to include thinly sliced jalapeno or omit it to tame the flames. Additionally, a simple sauce of lime juice and fish sauce comes together in no time and is the perfect addition to the savory larb. Garnish everything with a mountain of fresh herbs to drive home the bright, fresh flavor that makes Laotian larb so delicious.
Chicken Larb Lettuce Cups
- 1 lb ground chicken
- 2 garlic cloves, minced
- 3 scallions, thinly sliced
- 2 tbsp vegetable oil
- ½ tsp ground black pepper
- 2 tbsp soy sauce
- 1 tsp plus 1 tbsp fish sauce, separated
- 2 tsp sambal oelek or sriracha
- 1 tbsp brown sugar
- ⅔ cup white rice
- 1 tbsp fresh lime juice
- ½ small red onion, thinly sliced
- 3 tbsp rice wine vinegar
- 1 small jalapeno or Thai chili, thinly sliced (optional)
- 1 head Boston bibb or butter lettuce
- 1 cup cilantro or mint leaves
- 1 cup basil leaves
In a Suvie pan, stir together the minced garlic, sliced scallions, vegetable oil, ½ tsp salt, pepper, soy sauce, 1 tsp fish sauce, sambal oelek, and brown sugar. Add the ground chicken and stir to incorporate.
Place Suvie pan in the top right section of your Suvie, insert rice and 2 tsp salt into the starch pan, and fill the reservoir with water.
Enter cook settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
LOW, 1 hour
Starch: 15 minutes
While the chicken and rice cook, make the sauce and pickled vegetables. In a small bowl stir together the remaining 1 tbsp fish sauce and lime juice; set aside. In a separate small bowl, stir together the sliced red onion, rice wine vinegar, sliced jalapeno, and a pinch of salt; set aside, stirring occasionally to soften.
After the cook, remove the starch pan and fluff the rice with a fork.
Break the chicken up into bite-sized pieces, then reinsert the pan into your Suvie, and broil for 10 minutes or until chicken has browned.
Once the chicken has finished broiling, spoon rice and chicken into lettuce cups. Top your lettuce cups with cilantro, basil, pickled vegetables, and a splash of the lime-fish sauce mixture.
Nutrition Information per Serving: Calories 436, Fat 19.5g, Sodium 875mg, Carbs 42g, Protein 27g