Siamese Doll is hugely popular with Hobsonville Point locals with its fresh zingy flavours from South East Asia. As part of our ‘Point on a Plate’ series, we bring you one of their most-ordered dishes, which perfectly encapsulates the harmonies of sweet, sour, spicy, and salty. A great lunch salad and not hard to make at home. Take it to dinner by adding some steamed rice on the side.

Larb Chicken Salad


  • 1 tablespoon peanut oil
  • 500g free-range chicken mince
  • 1 stem lemongrass, pale section only, finely chopped
  • 1 fresh long green chilli, finely chopped
  • 1/4 cup fresh lime (or lemon) juice
  • 1 tablespoon fish sauce
  • 1 teaspoon finely grated lime (or lemon) rind
  • 1/2 small red onion, thinly sliced
  • 1/3 cup fresh coriander leaves
  • 2 tablespoons torn fresh mint
  • Baby cos or iceberg lettuce leaves, to serve
  • 1/4 cup roasted peanuts, finely chopped, to serve
  • 1 tablespoon of long grain rice dry toasted in a small pan until golden brown


Step 1
Heat half the oil in a wok over high heat until just smoking. Add half the chicken mince, lemongrass and chilli and stir-fry, breaking up any lumps, for 3-4 minutes or until chicken changes colour. Transfer to a heatproof bowl. Repeat with the remaining oil, chicken, lemongrass and chilli, reheating the wok between batches. Set aside for 15 minutes to cool slightly. Pound toasted rice in mortar and pestle (or use spice grinder) until coarsely ground.

Step 2
Whisk together the lime juice, fish sauce, sweet chilli sauce and lime rind in a small bowl until well combined. Drizzle the chicken mixture with the dressing. Add the onion, coriander and mint and stir to combine. Spoon the chicken mixture among lettuce leaves and sprinkle with peanuts and ground toasted rice to serve.