Chicken Larb salad

Serves: 4
Preparation time: 15 minutes
Difficulty: Easy


500 g chicken mince
1 tbsp peanut oil
3cm piece fresh ginger
1 stalk lemongrass (white part only)
2 fresh red chillies
2 cloves garlic
Juice of 2 limes
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
1 red onion, thinly sliced
Handful of fresh bean shoots
Handful of fresh mint leaves
Handful of coriander leaves
1 small head of lettuce (cos, iceburg or gourmet), washed


  1. Peel the ginger and the garlic cloves. De-seed the chillies. Finely dice together with the lemongrass stalk.
  2. Heat the peanut oil in wok over high heat. Add the chicken mince and cook, breaking up any lumps, until mince starts to brown.
  3. Stir the chopped lemongrass, chilli, garlic and ginger into the mince and cook for a further 2 minutes or until aromatic. Remove from heat.
  4. In a jar, combine the lime juice, soy sauce, fish sauce and sugar and shake well. Toss the dressing with the onion, beansprouts and herbs through the mince.
  5. Place in a serving bowl and garnish with extra mint. Serve with fresh lettuce leaves.

Serving suggestion

Stretch this chicken larb salad further with the addition of rice vermicelli noodles or fragrant steamed rice.