Chicken larb bursts with flavor

Larb is a Thai minced-meat dish that some regard as the unofficial national dish of Laos. It is bursting with the quintessential flavors of this part of the world, that amazing balance between hot and sour, salty and sweet.

For this version, I decided to use chicken, though you could also use beef, pork, duck or lamb. The meat is sauteed and coated with a heady mixture of shallots, lemongrass, fish sauce, hot sauce, lime juice and a bit of sugar. When all of those flavors come together, wonderful things happen.

And then when you wrap it in a lettuce leaf with a spoonful of tender rice and some fresh cilantro . well, let’s just say that “larb” becomes one of the prettiest food words around.

If you really like the pungent aroma and flavor of fish sauce, which is available online and in Asian markets, as well as many well-stocked supermarkets, then double the amount and skip the soy sauce.

You can assemble the dish yourself or let everyone make their own. Pile the meat into the lettuce leaves with plain white rice, jasmine or basmati, or brown if you lean that way. And don’t forget the scallions and cilantro.