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.
- 45 mins cooking
- Serves 4
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Ingredients
Larb gai (spicy chicken salad)
- 2 tablespoon long-grain white rice
- 1 tablespoon peanut oil
- 1 tablespoon finely chopped fresh lemon grass
- 2 fresh small red thai chillies, seeded, chopped finely
- 2 clove garlic, crushed
- 1 tablespoon finely chopped fresh galangal
- 750 gram chicken mince
- 1 lebanese cucumber (130g), seeded, sliced thinly
- 1 small_piece red onion (100g), sliced thinly
- 100 gram bean sprouts
- 1/2 cup loosely packed fresh thai basil leaves
- 1 cup loosely packed fresh coriander leaves
- 4 large_piece iceberg lettuce leaves
- 1/3 cup (80ml) lime juice
- 2 tablespoon fish sauce
- 2 tablespoon kecap manis
- 2 tablespoon peanut oil
- 2 teaspoon grated palm sugar
- 1/2 teaspoon sambal oelek
Method
Larb gai (spicy chicken salad)
- 1Place ingredients for dressing in screw-top jar; shake well.
- 2Heat dry wok; stir-fry rice until lightly browned. Blend or process (or crush using mortar and pestle) rice until it resembles fine breadcrumbs.
- 3Heat 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.
- 4Return chicken and lemon grass mixture to wok with about one-third of the dressing; stir-fry about 5 minutes or until mixture thickens slightly.
- 5Place 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.
Notes
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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