1 Head of Boston Lettuce or similar, separated into individual 'lettuce cups'
2 large chicken breasts
2 Thai bird chilies or a Serrano chili, minced
1 tsp lemon grass (optional)
2 tblsp toasted rice flour
2 shallots, minced
¼ small red onion, minced
juice of 3 limes
2 tsp sambal oelek (chili sauce)
½ bunch mint, minced
½ bunch of cilantro, minced
1 tsp salt
¼ cup crushed peanuts, garnish (optional)
NOTES: Serve hot or cold. I used Jasmin rice for the toasted rice powder and after toasting it till golden in a frying pan over low heat, I ground it to powder using a spice grinder.
Remove any fat from the chicken breast and mince the meat, either use a food processor or a knife and make tiny pieces. In a frying pan on medium heat quickly cook the chicken, don't over cook it.
If you're making hot larb, continue adding the ingredients to the fry pan, liquids first then chilies and spices and then the toasted rice flour and lastly herbs. Turn off the heat and serve in the lettuce cups.
If you are making cold larb, remove from heat and let cool 5 minutes. Add the toasted rice powder, stir in well. Add the rest of the ingredients and let sit 10 minutes before serving in lettuce cups.
Top with crushed nuts if you are using them.