A staple dish of Thai-Issan food and the older brother to the Somtom. Hot sour aromatic, finished with toasted ground rice.
In a dry pan, toast of the rice until golden brown. Allow to cool for 5 mins and blend or pestle and mortar until converted into a fine powder.
Put aside until needed.
Finely slice the lemongrass (white inner parts only) and peel the Galangal and grate.
Heat the oil and then fry the lemongrass and galangal until soft.
Add the minced Chicken meat and cook until lightly browned.
Finely dice red onion and stir in together with the palm sugar and dried red chilli.
Cook for about 1 - 2 minutes, stirring frequently until the chicken is cooked through. Remove from the heat and set aside.
Finely chop stems and leaves of coriander, pick and chop mint and thai basil, Finely slice Spring onions. Mix the above together.
Squeeze limes and reserve juice.
Combine the meat mix and herb mixes together add in half the lime juice and fish sauce. If you prefer a more sour taste add the remaining lime juice.
Wash and clean baby gem leaves use as a vessel to wrap up the larb mix.
Finish Chicken larb with roast rice and mix.
«Be it with pork, chicken or even tofu, Hot and Sour is the key with this dish so adjust the chilli and Lime as you prefer. You can use either sticky or Jasmine rice.»