Larb Gai--A Thai/Laos Salad - A Nurse's Comfort Kitchen Blog at Allrecipes.com - 198169

A Nurse's Comfort Kitchen

Larb Gai--A Thai/Laos Salad 
 
Oct. 2, 2010 1:16 pm 
Updated: Oct. 4, 2010 3:17 pm
Once again, I want to thank EVERYONE for the well wishes and guidance on my nursing career. I feel so supported. This week, I am going to share with you another chicken dish.

Larb Gai is a chicken salad dish that you can always find in Thai restaurants. It has the combination of chicken and roasted rice powder. It is usually served with cabbage or lettuce. You put the salad on top of the leaves, and roll it up.

Ingredients:
1 lb ground chicken
Half a red onion--chopped into thin strips
10 Fresh Thai chili pepper--chopped finely
4 cloves pressed garlic
1/4 cup mint--chopped finely
1/4 cup cilantro--chopped finely
1/2 stalk lemon grass--cut into 2 inches length(optional)
3 tablespoon vegetable oil
4 tablespoon rice powder
Half a head of cabbage or lettuce

Sauce:
1 teaspoon red chili paste (optional)
1 teaspoon fish sauce (to taste)
1 teaspoon soy sauce
Juice of 1 lime
2 tablespoon water
Mix everything well, and set it aside

How to make rice powder: Heat up a clean frying pan without any oil. Put some white rice in it. Keep stirring it so it does not burn. When the rice turns golden yellow, it is done. Let it cool off, then put it in a blender. Pulse until coarsely ground. You may premake this rice powder, and put in a container so you do not need to make it every time you make this dish.

Heat up the vegetable oil until you can feel the heat above the pan. Put in the Thai Chili peppers,garlic, onions, and lemon grass. Stir fry them evenly for one minute.

Put in the ground chicken, and stir everything evenly, until the chicken turns white.

Pour in the sauce, stir everything evenly.

Put in the cilantro and mint. Stir everything evenly again.

Turn off the stove. Put the rice powder in and stir. Then you are ready to serve.

Serve on top of cabbage leaves or lettuce.
Larb Gai finished
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Larb Gai Ingredients
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Comments
Oct. 2, 2010 1:52 pm
Thanks Tao! I do have a question for you. I've always been told that lemon grass is not edible in a dish because it is tough so you really need to pick it all out before serving. Is this true? I've only used it a few times and usually skip it altogether to avoid the hassle.
 
Oct. 2, 2010 1:54 pm
Any leads on a new job yet? I'm so happy for you and it definitely takes a special person to do this job. I know for a fact that I am not cut out for it. Again, Congratulations!
 
Tao,RN 
Oct. 2, 2010 2:09 pm
@Nicole, yep, the lemon grass is very tough, it just adds a flavor to it. Sometimes they put lemon grass in garlic paste, and yep, it is a lot of work to grind it finely that you cannot taste it...some restaurants do not use lemon grass in this dish..
 
Tao,RN 
Oct. 2, 2010 2:11 pm
BTW, still waiting for people to call and I will call them back next week. Put up some applications last week. Hope that something will come up soon!!
 
Oct. 2, 2010 2:15 pm
Thanks for the info! I am confident the perfect job will come along for you very soon.
 
Tao,RN 
Oct. 2, 2010 2:32 pm
Thanks, Nicole!
 
Oct. 2, 2010 3:54 pm
I love the dish above....I've never made it but I've had it or something very close to it and it was so yummy.
 
Tao,RN 
Oct. 2, 2010 4:00 pm
Thanks...de'Monfort..
 
Oct. 4, 2010 2:15 pm
This sounds great!
 
Tao,RN 
Oct. 4, 2010 3:17 pm
Thanks, BigshotsMom
 
 
 
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Tao,RN

Living In
Seattle, Washington, USA

Member Since
Nov. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Frying, Stir Frying, Slow Cooking, Asian, Indian, Healthy, Vegetarian, Quick & Easy

Hobbies
Camping, Boating, Biking, Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work

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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
 
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