Chicken larb

This December 2017 photo shows chicken larb in New York. Larb is a Thai minced-meat dish that some regard as the unofficial national dish of Laos. It is bursting with the quintessential flavors of this part of the world, that amazing balance between hot and sour, salty and sweet. (Lucy Beni via AP)

Servings: 4

Start to finish: 30 minutes


2 tablespoons fresh lime juice

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon sugar

1 teaspoon Sriracha sauce

1 tablespoon water

Chicken Larb:

1 tablespoon vegetable or canola oil

2 tablespoons minced shallots

1 teaspoon minced garlic

1 pound ground chicken

1 tablespoon minced fresh lemongrass

2 teaspoons fish sauce

Kosher salt and freshly ground pepper to taste

8 small romaine lettuce leaves, or Boston or bibb lettuce

1 cup cooked warm rice

Fresh cilantro leaves and thinly sliced scallions to garnish

First, make the dressing: In a small bowl, combine the lime juice, 1 tablespoon fish sauce, soy sauce, sugar, Sriracha sauce and water. Set aside.

Then, in a large skillet, heat the oil over medium-low heat. Add the shallots and garlic and saute for 3 minutes until just barely golden. Turn the heat to medium-high, add the chicken and lemongrass and saute for about 5 minutes, until the chicken is cooked through. Add the 2 teaspoons fish sauce and season with salt (lightly) and pepper.

Spoon the chicken mixture into the lettuce cups with some of the rice, and drizzle the dressing over it. Top with cilantro leaves and scallions.

Nutrition information per serving: 270 calories; 114 calories from fat; 13 g fat (3 g saturated; 0 g trans fats); 98 mg cholesterol; 902 mg sodium; 17 g carbohydrate; 1 g fiber; 4 g sugar; 22 g protein.

Katie Workman, Associated Press