Larb Gai | Thai Minced Chicken Laap Salad
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ingredients
- 1/2 cup Jasmine Rice
- 16 oz Ground Chicken
- 1/4 cup sliced Shallots or Red Onions
- 2-4 tablespoon Crushed Red Pepper
- 2 tablespoon Fish Sauce
- 1 juiced Whole Lime
- 1/4 cup chopped Mint Leaves
- 1/2 cup chopped Cilantro Leaves
- 8-10 Lettuce Leaves - any leafy lettuce like Romaine or Butterhead
Method
Step 1
In a frying pan over medium heat, toast the jasmine rice. Shake skillet frequently until rice is golden-brown, about 10 minutes. Remove the frying pan from the heat and allow the toasted rice to cool down.
Step 2
In a mortar and pestle, or a coffee grinder, grind the toasted rice to a fine powder. Set aside.
Step 3
In a frying pan over medium heat, add the ground chicken. Add a splash of water to break up the meat. Keep stirring until chicken is cooked all the way through, about 5 to 8 minutes.
Step 4
In a large mixing bowl, add the sliced shallots, crushed red pepper, fish sauce, fresh lime juice and stir to mix.
Step 5
Then add the ground chicken, along with the mint leaves and cilantro leaves. Stir to mix and let the chicken absorb the flavors.
Step 6
Right before you are ready to serve, add 2 tbsp of toasted rice powder and stir to mix.
Step 7
Serve it on lettuce cups like romaine hearts or butter lettuce leaves, along with the some fresh steamed jasmine rice. Note: Traditionally Larb is eaten with cabbage, raw green beans, cucumbers and sticky rice.