Prep 30 mins
Cook 30 mins
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.
- 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
- 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.
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.
This was quite good flavour-wise. I love galangal, it adds a very special flavour which cannot be quite imitated by ginger. The only thing I really didn't like was the ground rice sprinkled over the dish. The flavour of the toasted and ground rice is very nice, but somehow it gave my dish the consistency of soggy breading. I'm not sure if this is intended but we definitely didn't really like it - personal preference I guess :) It was a very interesting experience, though, and I like the idea of that toasted and ground rice. Thanks for sharing!<br/>Made for ZWT 9 Family Picks for The Apron String Travelers
Delicious! Chicken thighs works so well for this. The aromatics work beautifully together. This is one larb-loving family. :-)