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You can find all of these ingredients at your local Asian store.
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Begin by adding the oil to a large skillet and warm it to a medium, high heat.
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Once the oil is heated, add the ground chicken and begin cooking until it is browned and fully cooked.
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Make sure you break it all up with a wooden spoon as you do not want any clumps.
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This is will take about 10 to 15 minutes.
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During this time, prepare the remaining ingredients by chopping and mincing the herbs and vegetables.
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To toast the rice, add about 1/2 cup of rice to a dry skillet.
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Bring it to medium heat, and give it a good shake about every 2-3 minutes.
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Your goal is to brown the rice, and once brown, remove it from the heat and add it to a coffee grinder to make into a coarse powder (you should have about 1/3 cup of powder after its ground).
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Once the chicken is fully cooked, drain off any excess water and grease from the chicken, then add the chicken to a mixing bowl.
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Add in the rice powder and all of the remaining ingredients (except the cooked Jasmine rice), and give it a good mix.
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If you are serving kids, I would suggest removing the chile peppers from this recipe, or divide the mixture before adding the chile peppers.
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I would recommend 1-2 chile peppers for the mild at heart, and 3-4 chile peppers for those that love the heat.
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Regardless if it is one chile or four, the balance is perfect.
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Serve in a small bowl with a side of rice.
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16
My entire family loves larb.
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It is just packed with flavor.
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That sweet, salty, spiciness is just something out of this world, and I think you would agree.
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Better yet, you have just had something you have never tried before, toasted rice and maybe fish sauce and sticky rice too.
