Larb gai
Larb gai, from above
Non vegLaos and Isan

Larb gai

Minced chicken, lime, mint and toasted rice dust. Sounds plain, eats like fireworks.

25 minTime
33 gProtein each
hotSpice
Luck in a salad2 chapters · 1 min read

Make it your way

Grandma's wayKhao khua, lime, fish sauce and herbs.
The original
227kcalsame
33 gproteinsame
3 gfibresame
25minutessame

Larb gai.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Chicken, bonelessminced
Rice2 tbsp raw sticky or regular rice, for khao khua
Water2 tbsp
Shallots5, thinly sliced
Spring onion (green onion, scallion)2, sliced
Mint leavesa big handful
Coriander leaves (cilantro)a handful
Dried red chilli1 to 2 tsp chilli flakes
Fish sauce1½ tbsp
Lemon juice3 tbsp lime juice
Lettuceleaves to serve
Cucumber1, sliced
Green beanslong beans, to serve

Method

4 steps
  1. 1Dry roast the raw rice in a pan until deep golden, then grind coarsely.
  2. 2Cook the chicken with the water in a dry pan, breaking it up, until cooked through with no pink.
  3. 3Off the heat stir in fish sauce, lime juice and chilli flakes while still warm.
  4. 4Fold in shallots, spring onion, herbs and most of the rice powder. Sprinkle the rest on top.
Serve it like this

Pile into lettuce cups or a mound on a plate with cucumber, long beans and a basket of sticky rice. Serve warm or room temperature.

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Make it a meal

What goes with Larb gai: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lao sticky rice40 min
Bread or rice Methi thepla40 min
With a main Gai yang50 min
On the side Som tam15 min
On the side Jaew mak len20 min
To drink Sweet lassi10 min
Something sweet Malai kulfi60 min
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