North East Thai Chicken Lahb

Unlike other varieties of traditional Lahb, Northern Thai Lahb is not as sour, as neither lime juice nor any other souring agent is used. Instead, the Northern Thai version uses an elaborate mix of seasonings, putting its own delicious spin on the traditional recipe. 

Ingredients:

• Ground Chicken*:  1 lb
• Cilantro: ½ bundle
• Green Onions:  1 bundle
• Laksa Leaves: ½ bundle
• Garlic Cloves:  6

• White Onion: ½
  
• Red Pearl Onions: 8
• Red Pepper Flakes
• Fish Sauce: 2 teaspoons
• Cooking Oil:  1 teaspoon

                  * Duck, pork or turkey may be substituted for chicken

Method:

1. Chop cilantro, green onions & laksa leaves. Set aside in large mixing bowl.
2. Add chicken and red pepper flakes (preferred spice level) to mixing bowl with recently chopped vegetables.  Thoroughly mix together.  Set aside.
3. Dice white onions, garlic and red pearl onions. Set aside.  
4. In saucepan, add cooking oil and sauté onions, garlic and red pearl onions on low-medium heat until onions are translucent. 
5. Add recently mixed ground chicken with  herbs to saucepan.  Cook thoroughly together.
6. Add fish sauce.  Mix, taste and serve.

Step 4 - Love the smell of cooking onions and garlic!

Step 5: The safe internal temperature for cooked chicken is 165°F.