“Lap” or “larb”, a ground meat salad, is very popular in Thailand and is of Laos origin owing to the proximity of the two countries.
This Thai minced chicken salad is a variation on pork larb, the national dish of Laos.
Ingredients
- 1/2 cm slice of galangal, minced
- 2 large shallots, sliced thinly
- 2 tablespoons red chilli powder
- 1.5 tablespoons fish sauce
- 3 tablespoons freshly squeezed lime juice
- 340g ground chicken
- 1/3 cup water
- 2 teaspoons toasted rice powder
- 20g fresh coriander
- 20g mint leaves
- 4 green cabbage leaves
Method
- Over medium-low heat, toast the galangal in a wok until dry to the touch and fragrant. Transfer to a bowl.
- Add the shallots, chilli powder, fish sauce and lime juice to the galangal. Mix and set aside.
- Return the pan to medium heat. Add the chicken and water. Stir and break up the meat until the chicken is cooked through.
- Transfer the chicken and its juices to the bowl with the galangal dressing.
- Stir well and taste. The salad should be sour and salty. Adjust the seasoning as needed.
- When the salad tastes right, stir in the toasted rice powder, coriander and mint. Serve immediately with raw cabbage on the side.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.