Larb (Laab) Thai Meat Salad With Mint & Lemongrass
Created by Marramamba on March 15, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #18051
Ingredients
- 2/3 cup fresh lime juice
- 1/3 cup fish sauce (found in Asian markets or in the Ethnic aisle of most grocers)
- 1 tablespoon granulated sugar
- 2 teaspoons chili paste (thai roasted chili paste)
- 3/4 cup canned low-sodium chicken broth
- 1 1/2 pounds ground chicken (or 1 1/2 lbs pork)
- 1 cup thinly sliced green onion
- 3/4 cup thinly sliced shallot
- 3 tablespoons minced fresh lemongrass (found in Asian Markets)
- 1 tablespoon thinly sliced Thai red chili peppers (or 1 tablespoon serrano chili)
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup chopped fresh mint leaves
How to Make
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Step 1: Combine the first four ingredients in a medium bowl. Save this sauce for later.
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Step 2: Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
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Step 3: You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.