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Larb - Laotian Chicken Mince

Larb - Laotian Chicken Mince

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h
Baking Nana

Baking Nana

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet.
  2. 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.
  3. 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.
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Reviews

Staycie
11

Staycie

9/25/2011

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 :)

Jaxgirl
9

Jaxgirl

8/15/2011

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.

Sophie
8

Sophie

8/27/2011

I have the honor of being an occasional taste tester for Baking Nana. This is truly an exceptional dish. Enjoy!

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