Main Dishesbonappetit4.0
Larb Gai (Chicken Larb)
This Lao-style larb recipe with homemade rice powder comes from Night + Market's Kris Yenbamroong. It's tangy, spicy, full of fresh herbs, and packed with umami.
👥 4 Servings👤 Kris Yenbamroong📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●saucepan
- ●spatula
📝 Preparation Steps
1
Roasted Chile Powder
2
Roast 2 cups dried bird chiles, pulla chiles, or chiles de árbol, stemmed in a dry wok over medium-low heat, stirring occasionally, until they turn a deep, dark crimson (almost brown) and give off a sweet and earthy smell (not burnt). The process shouldn’t take more than ⏱️ 10 minutes, but it pays to be vigilant in making sure they toast evenly and slowly.
dried bird chiles, pulla chiles, or chiles de árbol, stemmed2 cups
3
Remove from heat and let sit until cool enough to handle. Transfer to a food processor, blender, or spice grinder and grind until slightly finer than the crushed red pepper you’d find at a pizza shop. Be careful not to breathe in any chile dust when you remove the lid. Do Ahead: Roasted chile powder can be made 3 months ahead. Store in a sealed container in a cool, dry place.
4
Toasted Rice Powder
5
Cook 1 cup uncooked glutinous rice or jasmine rice in a dry wok over medium heat, stirring occasionally at first, then more frequently as it browns. Once you smell the toasting rice, stir in 1¼" piece fresh galangal, cut into thin coins, 1 Tbsp. thinly sliced lemongrass, and 2 makrut (Thai) lime leaves. Continue to cook until rice develops a deep amber golden hue, about the same color as brown rice, 15–⏱️ 20 minutes. Let cool.
¼" piece fresh galangal, cut into thin coins1. thinly sliced lemongrass1 Tbspmakrut (Thai) lime leaves2
6
Transfer rice mixture to a food processor or spice grinder and pulse until mixture is the consistency of granulated sugar. Do Ahead: Toasted rice powder can be made 1 month ahead. Store in an airtight container in a cool, dry place.
7
Larb and assembly
8
Place ¾ lb. ground chicken in a small saucepan and cover with water. Cook over medium heat, stirring, until chicken is opaque but still soft. Using a spatula or spoon, break meat into small clumps. Drain off water, then stir in 3 Tbsp. fish sauce and 1 tsp. sugar until sugar is dissolved. Let cool.
. fish sauce3 Tbsp
9
Add seasonings, in this order, giving a quick toss after each addition: 1½ Tbsp. Roasted Chile Powder, ½ cup thinly sliced (root to stem) red onion or shallots, ¼ cup thinly sliced green onions, 12 mint leaves, torn, ½ cup coarsely chopped cilantro leaves with tender stems, and 2 Tbsp. fresh lime juice. Once you’re ready to serve, add 1 Tbsp. Toasted Rice Powder at the last moment. Serve with the leaves from 2 small wedges green cabbage, ½ cucumber, peeled lengthwise in striped segments, cut crosswise into ½" slices, and 16 green beans, trimmed (uncooked), and cooked sticky rice alongside. Editor’s Note: This recipe first appeared on Bon Appétit in October 2017. Head this way for more of our favorite Thai recipes →
mint leaves, torn12. fresh lime juice2 TbspCooked sticky rice (for serving)
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