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Cooking 101
While not an authentic Laotian or Thai larb, this dish hits all the flavor and texture notes. You've got a hint of spicy, some nice tang, and the distinctive flavors of lemongrass and makrut lime leaves from our sauce. Traditionally served in lettuce cups, we've made this into a vibrant salad dinner. You can serve it with rice but we like it just as it is.
Chef Tip: Toasting and grinding your rice into a powder (Khao Khua) is an extra step here and takes a bit of time, but its a delicious seasoning and you can always make extra and save it in an airtight container!
½ red onion, sliced
Rice vinegar
½ cup jasmine rice, uncooked (or store-bought toasted rice powder, Khao Khua)
Cooking oil
2 shallots, sliced
1 birdseye chili, minced (optional)
2 lbs of ground chicken
Salt
Haven's Kitchen Coconut Cashew Sauce
1 cup of frozen cooked edamame
A bunch of basil leaves, torn
3-5 sprigs of fresh mint, torn
1 head of butter or bibb lettuce, chopped
3 watermelon radishes, sliced thinly
1 long, English cucumber, chopped
Cover the sliced onion in rice vinegar and set aside
Heat a large pan over low heat and toast the rice, stirring often, for about 15 minutes, until deeply golden and fragrant. Let cool for a few minutes, then use a spice grinder or mortar & pestle to grind them into a powder and set aside
Meanwhile heat a large pan over high heat and add a glug of cooking oil. Add the shallots and the optional chili, and cook for a few minutes, then add the chicken and a pinch of salt. Cook, breaking it apart until the chicken is golden and cooked through
Squeeze in about 1/2 pouch of Coconut Cashew sauce and cook for another few minutes until the sauce is absorbed. Cut the heat, then add the toasted rice powder and the edamame
Toss the chicken with lettuce, radish, cucumber, and pickled onions
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Gingery Miso sauce.
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