Larb kai (spiced minced chicken salad with toasted rice powder)

A staple of Isan (northeastern Thai) and Laotian cuisine: warm minced meat with lime, fish sauce, chilli and plenty of fresh herbs. The toasted rice powder gives it a nutty, crunchy texture.

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Method

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1. Toast the raw rice in a dry pan over medium heat, shaking constantly, for 6-8 minutes, until deep golden, then grind into a coarse powder in a mortar or grinder. ⏱ Timer: 6 min
2. Bring the water to the boil in a pot, add the minced chicken, and cook, stirring constantly and breaking it into small pieces, for 4-5 minutes, until cooked through. No oil is used. ⏱ Timer: 4 min
3. Take off the heat, and add the fish sauce, lime juice, sugar and chilli flakes; mix together.
4. Let cool slightly, then stir in the shallots, spring onion, most of the toasted rice powder, and the torn mint and coriander leaves.
5. Taste: it should be sour, salty, spicy and strongly seasoned.
6. Serve sprinkled with the remaining rice powder, with lettuce leaves, cucumber, raw green beans and sticky rice; you can also eat the salad wrapped in a lettuce leaf.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• You can make the toasted rice powder in a larger batch; sealed airtight, it keeps for weeks.
• Made the same way with minced pork (larb moo) or mushrooms.

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