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:)
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.
I have the honor of being an occasional taste tester for Baking Nana. This is truly an exceptional dish. Enjoy!
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!
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!
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!
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.
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.)
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!
Ehhh... Not the way I would make it. It didn t taste right at all.
