larb gai

Larb gai, also written larb kai, is a Lao chicken salad seasoned with herbs, lime and toasted rice. Viengmone Sophavandy’s recipe cooks chicken breast in a pan before cutting it into fine pieces. The meat is mixed with galangal, salt, cooked anchovy sauce or fermented fish sauce, ground chilli, lime juice and chopped shallot. Garlic and monosodium glutamate are optional in this version.^[1]

Roasted ground glutinous rice is added with chopped herbs such as coriander, spring onion and mint. The rice powder and herbs are mixed in after the meat has been combined with its seasonings. This chicken preparation is one version of laap; the Lao chef Seng Luangrath also publishes a recipe allowing chicken, pork or tofu, served with cucumber, lettuce or cabbage.^[1][2]