Larb gai

Larb gai


In the spirit of this brand New Year, I would like to propose a toast to new beginnings and to being inspired anew.  There is nothing like seeing out one year and ushering in the next, full of hope and promise, of goals and visions and also of things unknown.  2011 was a great year and a feeling in my bones tells me that 2012 is going to be an even better one.

Happy New Year!!!!!


Serves 4
500g chicken mince
1 small red onion, sliced into thin wedges
1 tbsp ground rice*
3 limes, juiced
2 tbsp fish sauce
¼ cup coriander leaves
4 tbsp mint leaves, shredded
½ tsp chilli flakes
1 red chilli, deseeded and finely sliced
Iceberg lettuce leaves

*To make the ground rice, place several tablespoons full of rice into a frying pan and cook dry over a medium heat until the grains turn brown. Cool then grind finely in a coffee grinder.


1. Fry the chicken over a medium heat until cooked through but not brown. Add the red onion and continue to cook until it starts to soften.
2. Add the ground rice, chilli, fish sauce and lime juice. At this point check the taste and add more fish sauce or lime juice if necessary.
3. Lastly add the coriander and mint and serve on a bed of lettuce. Alternatively you can tear bits of the lettuce and use these like you would soft-shell tacos wrappers, filling with the chicken mince.

6 thoughts on “Larb gai”

  • Ooh, I love Larb Gai! So perfect for this time of year, too 🙂 Happy new year!

  • The first time I ever ate this dish was on the border of Vietnam and Laos. It was fish laab and super fresh, delicious and authentic. I haven’t met one that has quite lived up to that first taste. The flavours are never as bright, the meat not as firm as that first encounter. Maybe by making it at home, I could tweak it to what I remember it tasting like. Yours looks fantastic by the way. Thanks for sharing.

  • Hi Genie,
    Thanks for your message. Wow, the fish laab you had sounds delicious! You must let me know how this recipe compares once you make it.
    Happy cooking and an even happier 2012 to you!

  • Hi Jemma,
    Thanks for your message. I hope you enjoy the Larb recipe.
    A very happy 2012 to you too!
    Happy cooking!

  • Hi Igor,
    Thank you for your kind message! It was certainly a dish that was a lot of fun to make….and even better to eat! Light and tasty.
    Happy cooking!

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