Careme

Instructions

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1. 1.

   Place 2 tablespoons uncooked jasmine rice in a dry skillet over medium-low heat. Toast, stirring frequently, for 5–7 minutes until golden and nutty-smelling. Transfer to a plate and cool for 3 minutes while beginning the vegetable prep, then grind into a coarse powder using a spice grinder or mortar and pestle.

2. 2.

   Peel 8 ounces carrots and shave them into thin ribbons with a vegetable peeler. Toss with 1 tablespoon lime juice, 1 tablespoon unseasoned rice vinegar, and 1 teaspoon sugar. Let stand for at least 15 minutes while preparing the larb, tossing once.

3. 3.

   Separate the leaves from 1 small head green leaf lettuce, wash, and dry thoroughly. Set aside for serving.

4. 4.

   Prepare the larb dressing in a large mixing bowl, combining:

   • 2 tablespoons lime juice
   • 2 teaspoons fish sauce
   • 1 small shallot, about 2 ounces, peeled and very thinly sliced
   • 2 green onions, trimmed and thinly sliced
   • 1/4 teaspoon crushed red pepper flakes

   Tear 1/4 cup loosely packed mint leaves and set them aside separately.

5. 5.

   Pat 12 ounces boneless skinless chicken breast dry, then finely chop into small, mince-like pieces with a sharp knife. Toss with 1 teaspoon fish sauce and let stand for 5 minutes. The fish sauce supplies the salt for this dish, so additional salt is not needed.

6. 6.

   Put the seasoned chicken and 2 tablespoons water in the skillet over medium heat. Cook for 6–8 minutes, stirring and breaking up clumps, until the chicken reaches 165°F. Keep the chicken moist; if the skillet dries out before it is cooked, add 1 tablespoon water. Remove from the heat and let cool for 3 minutes.

7. 7.

   Add the warm chicken and its small amount of cooking juices to the larb dressing. Fold in the toasted-rice powder and prepared mint just before serving.

8. 8.

   Divide the lettuce leaves between two plates and spoon the larb alongside or into the leaves. Serve the carrot ribbons on the side, leaving excess pickling liquid in the bowl.

Want more detail? See the temperature guide.