Chicken Larb
on Jul 15, 2022, Updated Sep 16, 2024
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This delicious Southeast Asian lettuce wrap is a terrific way to change up dinner.
Lettuce-wrapped larb is one of the most fun, light ways to enjoy ground meat, in this case, lean chicken. You simply cook some ground or minced chicken with some shallots and lemongrass and toss it with a dressing of some fish sauce, Sriracha, lime juice, and a bit of sugar.
It’s so easy to make and so freaking flavorful. And when you wrap it in a lettuce leaf with a spoonful of tender rice and some fresh cilantro….well, let’s just say that the word “larb” becomes one of the prettiest food words around.
Chicken larb is just plain delicious with that amazing Southeast Asian balance of hot and sweet and sour and salty and just a little bit funky — thank you, fish sauce. If you really like the pungent aroma and flavor of fish sauce, double the amount, and skip the soy sauce.
Table of Contents
Chicken Larb: This delicious Southeast Asian lettuce wrap made with seasoned ground chicken is a terrific way to change up dinner.
What Is Larb?
Larb is defined as a type of Lao meat salad that is regarded as one of the national dishes of Laos. The taste is savory, umami, salty, and sour, but also fresh from the fresh herbs. The phrase meat salad might seem incongruous at best, but think of ground meat sautéed with all kinds of bright, interesting flavors wrapped in lettuce leaves with fresh herbs and scallions, and that’s the dish!
(Unless you are Ron Swanson — of Parks and Rec, in case you’re not an avid fan; my younger son Charlie quotes Ron Swanson the way some people quote the bible — you may not have ever thought of the phrase “meat salad.”)
Ingredients
For the Dressing:
- Fresh lime juice – I am a broken record on this, but fresh citrus juice makes all the difference.
- Fish sauce – One of the quintessential seasonings of Southeast Asian food. It adds a funky, salty, umami flavor. If you really like the pungent aroma and flavor of fish sauce, double the amount, and skip the soy sauce.
- Soy sauce
- Sugar – Just a bit to balance out the other stronger and more acidic flavors.
- Sriracha sauce – A touch of heat.
For the Chicken Larb
- Vegetable or canola oil
- Minced shallots
- Minced garlic
- Minced fresh lemongrass – Another classic Southeast Asian ingredient worth seeking out for this recipe!
- Ground chicken – Or sub in another ground meat of your choice.
- Fish sauce – Another shot of this flavorful ingredient.
- Small romaine lettuce leaves or Boston or Bibb lettuce – The wrapper of the larb.
- Warm rice – You can choose your favorite rice; I like white, jasmine, or basmati for this dish.
- Fresh cilantro leaves – Unless you hate cilantro, make sure to include this. Cilantro is one of the most commonly used herbs in Southeast Asian cooking.
- Thinly sliced scallions or shallots – A little oniony bite to finish off the larb.
Tips and Variations
- You can drizzle some of the dressing all over the chicken and let people add more sauce if they wish.
- Try another type of ground meat like beef, lamb, or pork.
- You can assemble the dish or let everyone make their own.
- Choose from plain white rice, jasmine, basmati, or brown rice.
- Don’t skip the scallions and cilantro — they make the dish.
How to Make Chicken Larb
- Make the Dressing: Combine the lime juice, 1 tablespoon fish sauce, soy sauce, sugar, Sriracha sauce, and water.
- Cook the chicken: In a large skillet, sauté the shallots and garlic, then add the chicken and lemongrass, and sauté until the chicken is cooked through. Season with fish sauce, salt, and pepper.
- Assemble: Drizzle the dressing over the chicken (let people add more sauce if they wish later). Spoon the rice into the lettuce cups, then add some of the chicken.
- Garnish: Top with cilantro leaves and scallions or shallots.
What to Serve With Chicken Larb
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Chicken Larb
Ingredients
For the Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon Sriracha sauce
- 1 tablespoon water
For the Chicken Larb
- 1 tablespoon vegetable or canola oil
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh lemongrass
- 1 pound ground chicken
- 2 teaspoons fish sauce
- Kosher salt and freshly ground black pepper (to taste)
- 8 small romaine lettuce leaves (or Boston or Bibb lettuce)
- 1 cup cooked warm rice
- Fresh cilantro leaves and thinly sliced scallions or shallots (to garnish)
Instructions
- Make the dressing: In a small bowl, combine the lime juice, 1 tablespoon fish sauce, soy sauce, sugar, Sriracha sauce, and water. Set aside.
- In a large skillet, heat the oil over medium heat. Add the shallots and garlic and sauté for 3 minutes until just barely golden. Turn the heat to medium-high, add the chicken and lemon grass, and sauté for about 5 minutes until the chicken is cooked through. Add the 2 teaspoons fish sauce and season with salt (lightly) and pepper.
- Spoon the rice into the lettuce cups. Add some of the chicken, and drizzle the dressing over (or you can drizzle some of the dressing over all of the chicken and let people add more sauce if they wish). Top with cilantro leaves and scallions or shallots.
Notes
- If you really like the pungent aroma and flavor of fish sauce, double the amount, and skip the soy sauce.
- You can drizzle some of the dressing over all of the chicken and let people add more sauce if they wish.
- Try another type of ground meat like beef, lamb, or pork.
- You can assemble the dish or let everyone make their own.
- Choose from plain white rice, jasmine, basmati, or brown rice.
- Don’t skip the scallions and cilantro — they make the dish.
