Best 2 Larb Laotian Chicken Mince Recipes
**Larb Laotian Chicken Mince: A Symphony of Flavors and Textures**
Embark on a culinary journey to the vibrant streets of Laos with Larb Laotian Chicken Mince, a dish that tantalizes the taste buds with its exquisite balance of flavors and textures. This traditional Laotian dish, also known as Larb Gai, is a delightful minced chicken salad that bursts with umami, sour, spicy, and herbaceous notes. As you delve into this recipe, you'll discover the secrets to creating an authentic Larb that will transport your senses to the heart of Laos. From the aromatic blend of herbs, the tangy dressing, to the perfectly cooked chicken, each element of this dish comes together to create a harmonious symphony of flavors. Get ready to embark on a culinary adventure as you explore the depths of Laotian cuisine with this irresistible Larb Laotian Chicken Mince recipe.
**Additional Recipes Included:**
1. **Khao Poon Nam Prik:** Dive into the savory and aromatic world of Khao Poon Nam Prik, a traditional Laotian noodle soup that combines the richness of pork bone broth with the spicy tang of nam prik pao, creating a deeply satisfying and flavorful dish.
2. **Tam Mak Hoong:** Experience the delightful crunch and refreshing flavors of Tam Mak Hoong, a spicy green papaya salad that showcases the vibrant interplay of sour, sweet, salty, and spicy elements. This classic Laotian salad is a perfect accompaniment to any meal.
3. **Ping Kai:** Indulge in the succulent flavors of Ping Kai, a grilled chicken dish that captures the essence of Laotian street food. Marinated in a blend of herbs and spices, this grilled chicken is tender, juicy, and infused with a tantalizing smoky aroma.
4. **Khao Neeo Mamuang:** Embark on a sweet and sticky journey with Khao Neeo Mamuang, a beloved Laotian dessert that pairs glutinous rice with sweet, ripe mangoes. This delectable treat is a perfect way to end your Laotian culinary exploration on a high note.
LARB - LAOTIAN CHICKEN MINCE
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.
Provided by Baking Nana
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- 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 : Calories 294.1 calories, Carbohydrate 12.3 g, Cholesterol 92.8 mg, Fat 14.6 g, Fiber 0.6 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 811 mg, Sugar 3.2 g
LARB - LAOTIAN CHICKEN MINCE
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 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.
Provided by ElizabethKnicely
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat an oven to 350ºF (175ºC). 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.
Tips:
- To achieve the best flavor, use fresh, high-quality ingredients.
- Make sure to toast the rice before grinding it, as this will bring out its nutty flavor.
- When grinding the rice, use a mortar and pestle or a food processor fitted with a grinding blade.
- If you don't have galangal, you can substitute ginger or lemongrass.
- Be careful not to overcook the chicken, as this will make it tough.
- Serve larb with sticky rice, fresh vegetables, and herbs.
Conclusion:
Larb is a delicious and versatile dish that can be enjoyed as a main course or an appetizer. It is a great way to use up leftover chicken, and it is also a healthy and flavorful option. With its bold flavors and textures, larb is sure to be a hit with your family and friends.
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