Thai Larb Salad is a staple dish in Thailand, you will find it in restaurants and also as street food. The toasted rice known khao kua gives it a crunchy texture with a popcorn like roasted fragrance, this is what makes it so special. My version is heavier on the greens making it a very healthy meal, but you can vary the quantities and add more meat if you prefer. It’s cooked without oil and it’s all about the fresh aromatic flavours. Chicken larb thai salad is also made with pork, so chose your protein. Traditionally it’s mainly pork but I know most people will select chicken. Buy a good chicken mince that has thighs and not just breast, you don’t want this to be dry. You can also add half a teaspoon of sugar as most Thai cooks will suggest, however being healthy I’m leaving it out. Go for palm sugar if you chose to do so.
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