Spicy Thai Larb Gai Salad + Flowers

I’ve been in love with Larb Gai salad since the first time I tried it.  It took me a while to get the recipe down.  Often if you order it at a Thai restaurant, it is salty as hell, but it’s hard to get the perfect flavor without some salt.

I remember back in the day taking one of my guy pals out for his first Thai food adventure aside the usual Pad Thai go-to and practically forcing him to get off his Pad Thai Boring Guy routine.

“You Gotta TRY the Larb Guy!”

To which he replied:  “I just can’t get past ordering something to eat called Large Guy!”.

Good times.

Stuff You’ll Need for Large Guy Salad:

2/3 cup fresh lime juice
1/3 cup fish sauce (nam pla*)
1 tablespoon sugar
1/4 teaspoon crushed dried chili (to taste) IF you MUST you can use Thai chili garlic sauce, but it’s got a lot of junk added to it
3/4 cup canned low-salt chicken broth
1 1/2 pounds ground organic chicken breast (or I buy boneless skinless and process in cuisinart, way less $$$$ and fresher
1 cup thinly sliced green onions
3/4 cup thinly sliced shallots
3 tablespoons minced fresh lemongrass*
1 tablespoon thinly sliced Thai chilies* or serrano chilies
1/2 cup thinly sliced red bell peppers
1/4 cup grated carrot
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped fresh mint leaves
1-2 T Roasted Rice powder
2 small heads Romaine lettuce or cabbage, separated into leaves or mixed greens

How to make it:

Whisk lime juice, fish sauce, honey and dried chili’s in a small bowl.

Bring broth to simmer in heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with spoon, about 8 minutes. add shallots, lemongrass and crushed chilis. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Add more broth if needed. Add green onions and remove from heat. Stir in sauce, cilantro, sliced red peppers, grated carrot & mint.  Season with salt and pepper.

Spoon into iceberg or romaine lettuce leaves or plop over mixed greens as shown above.