This is fast becoming a staple on our dining table. (Or our laps on the couch, who I am kidding pretending we eat at the table!) I've previously posted my recipe for larb moo, which is minced pork, here: https://www.emscreativekitchen.com/post/thai-larb-moo-minced-pork-salad This lighter version uses chicken mince instead but otherwise is fairly similar, with those delicious zesty flavours from the lime juice coming through in every bite.
Serves 2
Prep: 5 minutes
Cook: 10 minutes
Ingredients
1 stalk lemongrass, white part only, diced
2 cloves garlic, crushed
2 green scud chillies, finely chopped
4 coriander roots, washed and finely chopped
White pepper and salt
400g lean chicken mince
3 tbsp lime juice
3 tbsp fish sauce
1 tbsp oyster sauce
2 red shallots, thinly sliced
1/2 bunch coriander leaves
1/2 bunch mint leaves
1/2 bunch Vietnamese leaves
1 red chili, thinly sliced
12 baby cos lettuce leaves
Method:
Heat oil in a large wok. Add the lemongrass, garlic, scud chillies, coriander root, white pepper and salt and stir to combine. Cook for 2-3 minutes or until fragrant.
Add the chicken mince to the pan and cook, breaking up with a wooden spoon, for 5 minutes or until all the chicken is cooked. Remove from the heat.
Add lime juice, fish sauce and oyster sauce to the chicken mixture and stir through for flavour. Stir through the shallots and most of the herbs, reserving some leaves for garnish.
Divide the chicken mixture between two small bowls, top with remaining herbs and red chili. Serve alongside lettuce leaves to make little cups.
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