Recipes

Larb - Laotian Chicken Mince

Name: Larb - Laotian Chicken Mince
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Ingredients: 0.25 cup uncooked long grain white rice; 2 pounds skinless, boneless chicken thighs, cut into chunks; 2 tablespoons peanut oil; 4 cloves garlic, minced; 2 tablespoons minced galangal; 2 small red chile peppers, seeded and finely chopped; 4 green onions, finely chopped; 0.25 cup fish sauce; 1 tablespoon shrimp paste; 1 tablespoon white sugar; 3 tablespoons chopped fresh mint; 2 tablespoons chopped fresh basil; 0.25 cup lime juice

4.3

(22)

18 Reviews

7 Photos

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.

Recipe by Baking Nana

Updated on June 15, 2022

7

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

15 mins

Total Time:

1 hrs

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

¼ cup uncooked long grain white rice
2 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons peanut oil
4 cloves garlic, minced
2 tablespoons minced galangal
2 small red chile peppers, seeded and finely chopped
4 green onions, finely chopped
¼ cup fish sauce
1 tablespoon shrimp paste
1 tablespoon white sugar
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
¼ cup lime juice

Directions

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 (per serving)

294	Calories
15g	Fat
12g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 294
% Daily Value *
Total Fat 15g	19%
Saturated Fat 4g	18%
Cholesterol 93mg	31%
Sodium 811mg	35%
Total Carbohydrate 12g	4%
Dietary Fiber 1g	2%
Total Sugars 3g
Protein 27g
Vitamin C 16mg	80%
Calcium 35mg	3%
Iron 2mg	12%
Potassium 311mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.