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.

Baking Nana
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet.

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  • 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

294 calories; 14.6 g total fat; 93 mg cholesterol; 811 mg sodium. 12.3 g carbohydrates; 27.4 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2011
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:) Read More
(12)

Most helpful critical review

Rating: 1 stars
12/22/2017
Ehhh... Not the way I would make it. It didn t taste right at all. Read More
22 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
09/25/2011
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:) Read More
(12)
Rating: 5 stars
09/25/2011
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:) Read More
(12)
Rating: 5 stars
08/15/2011
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. We didn't have shrimp paste so left this ingredient out and it still tastes great. Read More
(10)
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Rating: 5 stars
08/28/2011
I have the honor of being an occasional taste tester for Baking Nana. This is truly an exceptional dish. Enjoy! Read More
(9)
Rating: 5 stars
08/25/2011
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. I serve it with basil and mint leaves squeeze of lime and wrap the chicken with the green cabbage. Thanks Baking Nana! Read More
(7)
Rating: 5 stars
01/22/2013
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 is so aromatic and adds so much flavor to the larb! I would have to say the first time allowing all of the juices to evaporate in the 3rd step made the chicken too dry. The second time as soon as i finished seasoning the ground chicken with the shrimp paste fish sauce and sugar (and crab paste just because i was curious) I added the lime juice mint and basil right away. The 2nd time turned out alot juicier and my whole laotian house was happy. You can't mess this recipe up! Authentic and delicious! Thanks Nana! Read More
(7)
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Rating: 5 stars
02/29/2012
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 the ginger/lime and it was wonderful but have to say ginger was missed when I did not have it. This recipe is so good I will find the galangal and buy lots of it because I could eat this a few times a week. I did not use the shrimp paste and can't say I missed it delicious. Thank you for sharing! Read More
(7)
Rating: 4 stars
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 asian markets and then you just brown it up. If you can get thai peppers that makes a difference. Once the chicken pork lamb is cooked you add the rice thai peppers shallots green onion fish sauce lime juice to taste and cilantro. We always serve with cabbage leaves or over rice. It is sooo good and really easy to make. Also good served cold. Read More
(3)
Rating: 5 stars
05/01/2015
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 perfect blend of hot/sweet/sour/salty/aromatic that I've come to associate with Southeast Asian food. And even with all the flavors the fresh herbal quality really shone. I ate it mixed with leaf lettuce over rice with cucumber spears on the side and I can honestly say that I could eat this every day and never tire of it. (Galangal isn't available in my area so I substituted half the amount of ginger and a quarter the amount of fennel seed since to me galangal has vague licorice notes.) Read More
(2)
Rating: 4 stars
02/09/2014
This dish was delicious! My daughter who lived in Laos for a few months said that next time we will use less meat and chop it instead of grinding it. Also we will up the mint and basil. Thank you for posting this! Read More
(1)
Rating: 1 stars
12/22/2017
Ehhh... Not the way I would make it. It didn t taste right at all. Read More