CHICKEN LARB NOODLE SALAD WITH LIME LEAF ROASTED RICE

20 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • Chicken mince
  • 1 fish sauce sachet
  • 1 rice noodles pack
  • 1 lime leaf roasted rice bag
  • 1 baby cos lettuce
  • 1 cucumber
  • 1 lime
  • 1 Thai red chilli
  • 1 lemongrass stalk
  • 1 garlic clove
  • 1 coriander bunch
  • 1 mint bunch

Pantry staples: White sugar, cooking oil 

Allergens: Fish, garlic 

Chef's note: This dish is inspired by the Northern Thai dish called larb which is mainly eaten with sticky rice and served with a roasted ground rice called khao khua. Extra lemongrass can be cut up and stored in the freezer for later use. 

* Split the lime between this dish and the beef massaman. 

* Coriander and garlic are to be split across various other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients 

Wash the vegetables. Cut the cucumber in half lengthwise then thinly slice on the diagonal. Finely chop the chilli and 1 garlic clove* per 2 people. Thinly slice the mint leaves and 1cm per person of lemongrass. Pick some of the coriander leaves* and finely chop 1 teaspoon per person of the coriander roots and stems. Juice the lime*. Separate the leaves of the lettuce. 

2. Make the dressing 

Combine the garlic, coriander roots and stems, fish sauce, lime juice, 1 tablespoon per person of sugar and 2 tablespoons per person of water in a bowl. Stir well to dissolve the sugar. Add the chilli to taste. Thai red chillies may be small but they pack a punch! 

3. Cook the noodles 

Bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes or until almost tender. Strain and set aside. 

4. Cook the chicken larb 

Meanwhile, heat a splash of cooking oil in a frying pan over high heat. Add the chicken mince and cook, breaking up the meat, for 5 minutes or until cooked through and crispy. 

5. Add the dressing 

Add 2 teaspoons of the dressing per person and the lemongrass and stir through to coat the chicken. Remove from heat and stir in the mint. 

6. To serve 

Serve the chicken larb with the cucumber, lettuce leaves, remaining dressing, noodles, coriander leaves and lime leaf roasted rice. Let everyone make their own lettuce cups.