Larb - Laotian Chicken Mince

READY IN: 1hr
Satyne
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.

Ingredients Nutrition

Directions

  1. Preheat an oven to 350ºF (175ºC). Spread the rice onto a baking sheet.
  2. 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.
  3. 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.

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