Chicken Larb

This dish makes a pretty presentation with all the condiments lined up.

These are basically lettuce wraps and they get their flavor from the sauce and toppings

Ingredients:

½ cup of red onion, thinly sliced

3 Tbl rice wine vinegar

1 ½ Tbl vegetable oil

5 garlic cloves, sliced

2 green onions, sliced

¾ lb ground chicken

1 tsp fish sauce

1 tsp brown sugar

Salt and pepper

¼ cup fresh basil

¼ cup fresh mint

¼ cup fresh cilantro

1 jalapeno, minced without seeds

1 to 2 heads Bibb lettuce, washed

Lime wedges

Directions:

In a small bowl, put the red onions and rice wine vinegar together for a quick pickle.

Heat the oil in a large nonstick skillet. Add garlic and cook over moderately low heat, stirring a few times about 1 minute until it starts to caramelize, add the sugar and cook 30 seconds.

Add the ground chicken, green onion and raise the heat to medium high, breaking up the meat finely, until no pink remains, 3-5 minutes. Add remaining fish sauce and season with salt and pepper. Turn off the heat.

Remove skillet from the heat and stir in herbs and jalapeno.

Serve with Bibb lettuce, dipping sauce, lime wedge, crispy Noodles and pickled red onions.