Recipe by ElizabethKnicely
A Vietnamese friend taught me how to make this dish that originates from Laos and Cambodia. If you can't find galangal, substitute fresh ginger and squirt of lime juice. Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups.
Top Review by Satyne
This was lovely. I had some dried galangal which I just didn't soak long enough, so grated it a bit then gave up and used some ginger instead. Used chicken mince bought, but otherwise made as written. I loved the smell of the ground rice. I didn't get a soggy breading flavour, but it was a little gritty. Still tasted great. I served in a lettuce cup on rice and all diners enjoyed the meal.
- 1⁄4 cup uncooked long grain white rice
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 2 tablespoons peanut oil
- 4 garlic cloves, minced
- 2 tablespoons minced galangal
- 2 small red chili peppers, seeded and finely chopped
- 4 green onions, finely chopped
- 1⁄4 cup fish sauce
- 1 tablespoon shrimp paste
- 1 tablespoon white sugar
- 3 tablespoons chopped of fresh mint
- 2 tablespoons chopped fresh basil
- 1⁄4 cup lime juice
Directions See How It's Made
- Preheat an oven to 350ºF (175ºC). Spread the rice onto a baking sheet.
- Bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
- Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.