Larb Gai Tacos with Pickled Red Onion and Sriracha Cream

Method

1. Slice the red onion as thinly as you can and toss it in a bowl with the rice vinegar, salt and half the sugar. Leave it for 15 min and it turns pink and crisp. Get everything else ready in the meantime.

   Add in this stepRed onion ½Rice vinegar 3 tbspSalt 1 pinchSugar ¾ tsp

2. In a small bowl, stir the sour cream, sriracha and a little of the lime juice together until smooth.

   Add in this stepSour cream 3 tbspSriracha sauce 1 tspFresh lime juice ¾ tbsp

3. Finely chop the garlic. Heat the oil in a 26 cm pan on medium-high heat, fry the garlic for 10 seconds, then add the chicken. Leave it alone for the first minute so the bottom browns, then break it up and stir-fry for 6 min, until no pink remains and there are browned bits here and there. Frying the filling in oil gives the tacos a deeper, toastier flavour.

   Add in this stepVegetable oil 1½ tspGarlic cloves 2Minced chicken (thigh) 240 g

   medium-high heat

4. Turn off the heat and stir in the fish sauce, the rest of the lime juice, the rest of the sugar and the chilli flakes. Tear in the mint and mix. Taste and adjust the sour-salty balance.

   Add in this stepFish sauce 1½ tbspFresh lime juice 2¼ tbspSugar ¾ tspDried chilli flakes 1 tspMint leaves 8 g

5. Heat a dry pan on medium-high heat and warm the tortillas one at a time for 30 sec per side, until soft with a few brown spots. Work in 2 round(s), depending on your pan, and wrap the warm tortillas in a clean tea towel so they don't dry out.

   Add in this stepCorn tortillas (15 cm) 4

   medium-high heat

6. Line each tortilla with cabbage, add a generous spoonful of larb, then top with pickled onion, sriracha cream, chopped peanuts and coriander. Eat straight away.

   Add in this stepCabbage, finely shredded 80 gRoasted peanuts, roughly chopped 20 gCoriander (cilantro) 8 g