"Larb, also known as Laab and Laap is a type of Thai and Lao meat salad. It is often made with chicken, beef, pork, duck, fish or mushrooms. The meat is minced and it can be either raw or cooked. Laab is flavored with fish sauce, lime juice, crushed red chilies, toasted ground rice and lots of fresh herbs.
That being said here is how I make Chicken Larb at home. It will take you less than half an hour to put this together. It's a great summer salad with lean proteins, one that packs a punch with lots of fresh herbs. And it's spicy!"
Larb Gai | Thai Minced Chicken Laap Salad
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- Recipe Card
Prep time: 12mins
Cook time: 18mins
Serves or Makes: 4
Recipe Card
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.