Quick & Easy

Larb gai (spicy chicken salad)

Not for the faint-hearted.
larb gai (spicy chicken salad)

Larb is a spicy salad based on minced chicken, beef or pork. It’s popular in Vietnam and Thailand, and regarded as the national dish of Laos.



1.Place ingredients for dressing in screw-top jar; shake well.
2.Heat dry wok; stir-fry rice until lightly browned. Blend or process (or crush using mortar and pestle) rice until it resembles fine breadcrumbs.
3.Heat oil in same wok; stir-fry lemon grass, chilli, garlic and galangal until fragrant. Remove from wok. Stir-fry chicken, in batches, until changed in colour and cooked through.
4.Return chicken and lemon grass mixture to wok with about one-third of the dressing; stir-fry about 5 minutes or until mixture thickens slightly.
5.Place remaining dressing in large bowl with chicken, cucumber, onion, sprouts and herbs; toss gently to combine. Place lettuce leaves on serving plates; divide larb salad among leaves, sprinkle with ground rice.

Although we used sambal oelek, you can use hot vietnamese chilli paste or, for less heat, a mild sweet thai chilli sauce.


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