- Easy
- 30 min
- 2 serv.
- 5 synergies
- Now at its best: Shallot
Traditional Northern Thai chicken salad with sharp lime, fish sauce, fresh cilantro, mint and crunchy toasted rice powder. Served on lettuce with cucumber slices.
The first time you make larb, you understand why it's on every street corner in Thailand. Ground chicken dry-cooked in its own juices, just enough to be done, then off the heat drenched in lime juice and fish sauce — that combination of sharp-sour and briny that jolts your tongue awake. Through it, shallot rings that bite crisply, mountains of cilantro and mint torn by hand, and that toasted rice powder you make yourself in a dry pan: nutty, crackling, the secret ingredient that gives texture to every bite. Spoon it onto large lettuce leaves, place cucumber alongside, and eat with your hands.
- 20
- min prep
- 10
- min cook
- 30
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Mint 
Lime Refreshing biotransformation combination
Technical: Mint promotes bile flow and digestive enzyme activity. Lemon/lime contains citric acid supporting biotransformation and vitamin C for immune function. Together they enhance biotransformation capacity.
What does this mean for you? Mint water with lemon is a simple but delicious combination. Drink it in the morning for good hydration — the mint promotes your digestion, the lemon adds vitamin C.
AntioxidantsDigestionImmune System
Mint 
Cucumber Ultimate cooling: menthol + water-rich food
Technical: Mint contains menthol (40-50% of essential oil) that activates TRPM8 cooling receptors - you feel cooling without temperature drop. Cucumber is 96% water and provides electrolytes. Together they offer both physiological and sensory cooling.
What does this mean for you? Add fresh mint to cucumber water or raita. Ideal in hot weather, after exercise, or for hot flashes. The combination works better than either ingredient alone.
DigestionStress ReliefEnergy
Shallot 
Garlic Complementary Allium sulfur compounds: >15 organosulfur in one combination
Technical: Shallots contain quercetin (32mg/100g) plus allyl propyl disulfide. Garlic contains allicin and ajoene. Together they provide >15 unique organosulfur compounds that influence platelet aggregation signaling and modulate fibrinolysis. Allium crops are intensively studied in epidemiological research.
What does this mean for you? Shallot and garlic together (base of many sauces and stews) combine more than 15 unique organosulfur compounds. The different Allium sulfur compounds complement each other through different biochemical pathways.
HeartAnti-inflammatory
Fish Sauce Garlic Fermented umami + allicin for immunity and flavor
Technical: Fish sauce contains fermented amino acids (glutamate, histidine) and bioactive peptides from long fermentation. Garlic's allicin offers bioactive action. The fermented compounds support the gut microbiome while allicin provides a complementary bioactive profile.
What does this mean for you? Combine fish sauce and garlic as base for Asian stir-fries, marinades and dressings. This is the fundamental flavor base of Thai and Vietnamese cuisine.
Immune SystemDigestion
Fish Sauce Lime Umami + acid for perfect Thai balance
Technical: Fish sauce contains free glutamate (umami) from prolonged fish fermentation. Lime contains citric acid that lowers pH and enhances umami flavor perception. Citric acid also stimulates saliva and gastric acid production, improving protein digestion from the dish.
What does this mean for you? Combine fish sauce with lime as base for Thai dressings and dipping sauces. The acid from lime intensifies the umami from fish sauce — the core of Thai cuisine.
Digestion
Ingredients (12)
-
Chicken Breast — 300 g ground -
Jasmine Rice — 50 g uncooked, for toasting - Shallot — 3 pcs thinly sliced
Instructions
- 1 Toast the dry jasmine rice in a pan without oil over medium-high heat, shaking regularly until the grains are golden brown and smell nutty (3-4 minutes). Grind coarsely in a mortar or spice grinder — the powder should stay grainy, not fine like flour.
- 2 Cook the ground chicken in a pan with a small splash of water over medium heat, 6-8 minutes. Break it up with a spatula as it cooks — it should become crumbly, not stay in chunks.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 1 days in fridge
Tags & Diet
Allergens: Fish