While in Washington, D.C., for a work trip, I found myself conveniently staying near Chinatown. Popping out for lunch, I decided to try out Asian Spice restaurant — not because it looked authentic (it didn’t) but because the outdoor patio was too enticing to turn down.
But I was pleasantly surprised by this dish (photo above) – a take on traditional Thai larb, served as a salad. Tasty, spicy, healthy….perfect for a light summertime meal.
I’ll update the blog when I’ve got the recipe down, but you could easily re-create this by sautéing ground chicken, then allowing to cool. In a bowl, mix together thinly sliced red onion, scallions and just a bit of red bell pepper. Add chicken to bowl. For the dressing, mix together lime juice, diced Thai chile peppers, and a bit of fish sauce. Pour onto chicken mixture (larb) and toss. Serve larb on plate, with iceberg wedges. Garnish with cilantro. Yum!