-
-
My review
Larb - Laotian Chicken Mince
12k
Baking Nana
"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 a 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."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 294Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 350 degrees F (175 degrees C). 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1822 Ratings
-
-
-
-
-
Most helpful positive review
9/25/2011
What a wonderful recipe!I didnt have shrimp paste but I had some fresh shrimp and cut that up.It came out great.You most try :)
Most helpful critical review
12/22/2017
Ehhh... Not the way I would make it. It didn’t taste right at all.
Most helpful
Most positive
Least positive
Newest
9/25/2011
What a wonderful recipe!I didnt have shrimp paste but I had some fresh shrimp and cut that up.It came out great.You most try :)
8/14/2011
Wow! This is a great recipe. We made this last night served on some lettuce wraps which makes for a great presentation. This tasted better than most you can find in many restaurants we've been. ...
8/27/2011
I have the honor of being an occasional taste tester for Baking Nana. This is truly an exceptional dish. Enjoy!
1/22/2013
This is exquisite no matter how many times I alter it. I have to say, although galangal sounds exotic enough to not be found easy through most groceries store, it is definitely worth getting. It...
2/28/2012
I love this recipe!! I have been searching for a similar dish laab and have to say I like this one so much better. It is wonderful on top of lettuce, or wrapped in lettuce. I have made it with...
8/25/2011
Super star recipe~Perfectly delicious! The ingredients are simple; the flavor is authentic, intense and spicy-hot! Really enjoyed making this salad at home and it's such a pretty presentation....
12/26/2012
My sister in law is from Thailand and makes this recipe. She makes it with ground pork, chicken or lamb. She did not use shrimp sauce or galangal. You can also buy already ground rice at most as...
5/1/2015
I'll have to defer to our Laotian friends as to this dish's authenticity, but holy mackerel, it was good! I upped the chili peppers a bit since I'm an insatiable chili fiend, but it had that per...
1/30/2015
I skipped the shrimp paste (too smelly for me!) and the rice (fewer carbs!), and served it lettuce-wrap style with crunchy Napa cabbage leaves. Delish! Even Mr. Nicholio liked it. Thanks, Baking...