This traditional Laotian dish is celebrated for its vibrant flavors and aromatic herbs. Larb Gai features minced chicken, fresh herbs, and zesty lime, creating a harmonious blend that’s a favorite throughout Laos. Originating from the lush landscapes of Southeast Asia, Larb Gai encapsulates the essence of Laos’ culinary heritage and its connection to the land. Join us as we guide you through crafting this Laotian masterpiece, inviting you to savor the authentic flavors of Laos.
- 1 pound ground chicken
- 2-3 shallots, thinly sliced
- 2-3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 2-3 red or green chilies, finely chopped (adjust to your preferred spice level)
- 2-3 cloves garlic, minced
- Juice of 2-3 limes
- 2-3 tablespoons fish sauce (adjust to taste)
- 1-2 teaspoons toasted rice powder (grind roasted sticky rice in a mortar and pestle or blender)
- Lettuce leaves (such as iceberg or butter lettuce), for serving
- Fresh vegetables, such as cucumber and carrot sticks, for dipping
- In a skillet over medium heat, cook the ground chicken until it’s no longer pink and slightly crispy.
- In a mixing bowl, combine the cooked chicken, sliced shallots, sliced green onions, chopped cilantro, chopped mint leaves, chopped chilies, and minced garlic.
- Squeeze the juice of the limes over the mixture, and add fish sauce to taste. Adjust the level of sourness and saltiness as per your preference.
- Sprinkle the toasted rice powder over the mixture and toss everything together until well combined.
- Serve Larb Gai on a platter with lettuce leaves for wrapping and fresh vegetables for dipping.