Thai Larb Salad
Prep time
Cook time
Total time
Serves: 2
  • ½ lb. ground chicken (or pork)
  • 1 Tbl. sesame oil
  • 1 shallot, finely diced
  • ¼ cup red onion, finely diced
  • 1 Thai or Serrano chili, thinly sliced
  • 1 garlic clove, minced
  • 2 Tbl. lime juice
  • 1 Tbl. fish sauce, or more to taste
  • 1 tsp. soy sauce
  • 1 tsp. brown sugar
  • 1 scallion, thinly sliced
  • ½ cup loosely packed fresh mint & cilantro leaves
  • lettuce cups to serve (preferably Boston Bibb)
  • garnish with fresh mint and cilantro and lime wedges
  1. Prepare all ingredients and have them ready to add to the dish.
  2. Heat a large skillet or wok over medium-high heat. Add sesame oil and swirl pan to coat. Add ground chicken; using a wooden spoon stir breaking up pieces as it cooks. Add in red onion, shallot and chili pepper. Stir fry for an additional minute. Next add the garlic, lime juice, fish sauce, soy sauce and brown sugar and stir to combine.
  3. Remove from heat and stir in the scallion, mint and cilantro.
  4. Serve on lettuce cups. Garnish with additional fresh mint and cilantro and lime wedges.
Recipe by Lemony Thyme at