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
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Narh Wilsons
[email protected]The larb was good, but I think I would have liked it better if it was less sour. Next time I'll use less lime juice.
Younes Barkat
[email protected]This larb recipe was easy to follow and the dish was delicious. I would definitely recommend it to others.
Qiyyama Okiyah
[email protected]I had some trouble finding all of the ingredients for this recipe, but it was worth the effort. The larb was amazing!
Parvez Mosharaf
[email protected]This larb recipe was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less chili peppers.
Hasibul Islam
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The larb was delicious and I loved the combination of flavors. I will definitely be making it again.
Sami Desu
[email protected]This larb recipe is the best I've ever had. The flavors are incredible and it's so easy to make. I will definitely be making it again and again.
Sasmita Tolangi
[email protected]I love how versatile this recipe is. I've made it with chicken, pork, and beef, and it's always delicious. I also like to add different vegetables, depending on what I have on hand.
Wisley Isinta
[email protected]This was my first time making larb and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making it again.
Ganpat Singh Rathore
[email protected]I've made this larb recipe several times and it's always a crowd-pleaser. The flavors are amazing and it's so easy to make. I highly recommend it!
Marley Lewis
[email protected]This larb recipe was a hit with my family! The chicken was tender and flavorful, and the sauce was perfectly balanced. I loved the addition of the mint and cilantro, which gave the dish a refreshing taste.