Golden Thai Chicken Larb Cabbage Cups

Larb is a vibrant, flavorful minced-meat salad that is a staple of Laotian and Northern Thai cuisine. Known for its bright citrus notes and savory depth, larb combines aromatic ingredients like shallot, garlic, lime, and lemongrass with umami rich broth, soy sauce, and fish sauce. These bold flavors are perfectly balanced by our Golden Thai Chili fruit vinegar. Sweet and fruity, with refreshing acidity and moderate heat, this balsamic enhances dishes with a clean, tangy finish and a fresh burst of flavor that complements traditional Thai and Southeast Asian recipes.

Ingredients: 

1 tablespoon Basil Infused Olive Oil 

1 tablespoon Ginger Infused Olive Oil 

1 pound ground chicken 

½ cup shallot, peeled and thinly sliced 

1 garlic clove, peeled and minced 

1 small red chili pepper, thinly sliced 

1 tablespoon lemongrass, peeled and minced 

1 tablespoon toasted rice powder 

¼ cup chicken broth 

2 tablespoons Golden Thai Chili Fruit Vinegar

1 tablespoon fish sauce

1 tablespoon lime juice 

1 tablespoon soy sauce 

½ green cabbage, quartered and leaves separated into cups 

2 tablespoons fresh mint, chopped 

2 tablespoons fresh cilantro, chopped 

2 tablespoons fresh basil, chopped 

1 cup cucumber, julienne 

½ cup red onion, peeled and julienne 

Pinch sesame seeds 

Directions: 

Heat the Basil and Ginger Infused Olive Oil in a large skillet over medium-high heat. Once hot, add the ground chicken and sear until it begins to brown. Add the shallot, garlic, chili pepper, lemongrass, and toasted rice powder to the skillet, stir to combine with the chicken, and sauté for 2 minutes. 

Add the broth, white balsamic, fish sauce, lime juice, and soy sauce to the skillet, stir to combine, and continue cooking until the liquid has almost completely evaporated. 

Place cabbage cups on a serving platter. Divide the chicken larb between the cups and top with fresh herbs (mint, cilantro, and basil), cucumber, onions, and sesame seeds. Serves 6.