Spatula Diaries: Cool and tangy Thai larb is a perfect springtime salad

The local butter lettuce in my fridge was calling out for larb, the simple, adaptable Thai salad generally made from minced pork or chicken cooked in broth with the addition of fish sauce, lime juice and other spices. Served at room temperature and tucked in lettuce or cabbage, larb (or larp) is sublimely citrusy, gently spicy and full of pleasing crunch.

It’s also really easy to make. Here’s how:

Larb

Servings: 4

1 pound ground chicken
¾ cup chicken broth, preferably homemade
2 small garlic cloves, minced
1 tablespoon fish sauce
3 tablespoons lime juice (about 1 ½ limes)
1 teaspoon brown sugar
1-2 teaspoons dried chili flakes (depending on your tolerance for heat)
2 tablespoons chopped scallions (green parts only)
Washed and dried butter or bibb lettuce leaves or cabbage leaves
Generous basil and mint leaves for garnish

Heat the broth in a large skillet over medium-high heat. Add ground chicken, breaking the meat up. Add garlic, fish sauce, lime juice, brown sugar and chili flakes, cooking for about 5 to 7 minutes until chicken is cooked through evenly and the other ingredients are incorporated. Turn off the heat and add scallions. Serve with arranged lettuce or cabbage leaves with herbs for garnish. Mint is essential.

Maggie Heyn Richardson is regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at [email protected].