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PSP
We love larb gai and I've always wanted to try it at home. I made a double recipe (3 teenage boys) and this was a successful starting point but needs tweaking.
We felt it needed at LEAST 3 times as much lime juice in order to taste the limey twang. We also felt the cilantro, scallions and especially the onions should be at least doubled per recipe.
I used brown jasmine rice for the powder and it was great but easy to burn if careless. I also added 2 finely chopped thai chilis for some kick.
Andrea
Made to the recipe's specifications, this seriously lacked flavor. I doubled the fish sauce, lime juice, chili power, and cilantro, and it was greatly improved. With those modifications, this is a great summer meal.
Todd Komoroski
Adding Basil, seasoning the oil with ginger, garlic and chilies is also a good idea. This is a great base recipe to build upon. Also endive is a great addition... the prefect sized boats for the larb!
Steve H.
I've never had larb made from chicken... and frankly ground chicken gives me the creeps (3 years on a chicken farm may explain this revulsion). However! I made this recipe using ground lamb as a Thai girlfriend taught me (she said it was the rich person's Larb) & it was fabulous. The best I've ever made. Lamb and mint are like wine and cheese; two sensations that when paired change the nature of both for the better. I also recommend sub'ing chili powder with a big scoop of Thai chile-garlic
Bac Kow
You’re eye site may need checked. That is not Thomahoung (Som Tom) that is Larb. You can tell by the finely minced meat that is in it and the lack of papaya.
rebecca
I agree with the other commenters that the dish needed more of some things. I tripled the lime juice, doubled the fish sauce, and doubled the chili (I used sambal oelek) and herbs. In addition to the scallions and cilantro, I also included Thai basil. I really liked the overall dish, it just needed a little more oomph for my personal taste.
Janice
This is good, but was a little bit salty. I used sambal oelek instead of chili powder, and my fish sauce was Vietnamese, not Thai (nuoc mam vs. nam pla). The salt is probably due to the fish sauce, so I may cut that down next time. I also made 4x the amount of chili-lime juice (2 limes)-fish sauce, and 2x the onion and scallion and cilantro.
I like this ratio of veg to meat; I might increase the mint leaves next time, but decrease the fish sauce (maybe).
Joe Decker
It's possible they've fixed the image.
Spencer
Similar to tabbouleh, I like to see more green than white, so I agree with most commenters on upping the quantities of the alliums and herbs. The recipe I've been using for years calls for two chopped scallions and shallots, then a half-cup each of chopped cilantro and mint. Also, I may just be a masoch*st, but I put in at least twice the prik pon chili flakes (I like wangderm brand). I'm not crying, you're crying!
Willoughby Lloyd
MUST ADD Match stick cut slices of ginger and some ginger juice! Bangkok in Hackensack NJ it's must try when in Jersey!
tjpeck
Make your own ground chicken by cutting half- chicken breast into chunks and grounding it in the Cuisinart. Def triple the lime and double the fish sauce. I also add 1 tablespoon of rice wine vinegar, 1 tbs of lite tamari (for color) and a pinch of brown sugar. Perfection!
Chef D
I had never made Larb but this went pretty well. My wife loves lime juice so I added more than the recipe called for which I think ended up being about the appropriate amount (3 limes plus a couple wedges for garnish/squeezing). Couldn’t find plain roasted rice powder at my local store but found “roasted 12 grain powder” which seems to be mostly rice powder but some beans etc. which worked fine. Will definitely make again.
Vienna mom
Didn’t enjoy this, the toasted rice gave a bitter taste even though I followed directions to toast until brown.
Jenny Morgan
This is a simple and great recipe.
mw
Add ginger2.5x lime2x onion, scallion Add chili paste instead and oyster sauce Everything goes in the wok together (except for scallions which go in towards the end and milk/cilantro which go in after the heat is off)
Janma
I had some poached chicken that needed to be eaten! I made a salad using the sauce the sauce, ingredients, herbs, and aromatics. I’m going to serve it over room temperature rice! It taste fantastic, even though it isn’t Larb!
Stacy
Brown the chicken (or ground turkey), and add seasoning to taste. DELICIOUS!
AWP
Quick, easy, delicious! My kids wanted more, more more!
Leigh
I made a slightly more traditional version and added 2 TB of chopped lemongrass, 1 c chopped mint and red chili flakes (instead of chili powder) to the overall dish. It was very flavorful and served with Romaine lettuce leaves (which hold their shape well).
bettina
Great base as others have said ,but thanks to all the previous reviews I added a fresh red chili and doubled the herbs. For my personal taste, I halved the fish sauce. For me, it turned out perfectly. I served it in a salad with micro greens and chopped cucumber over rice.
Andrew H
I agree with a the double the ingredients and increase the ratio of lime juice comments, use Red Boat fish sauce. I used leftover thinly sliced boneless skinless chicken thigh and just reheated them for a minute. As prep I let the onions, lime juice, fish sauce chili powder sit with some cilantro for an hour.The rice powder is easy enough to make and my local Asian food store had never heard of it so just make it yourself.
Michaela
I had some zucchini and cut it up and sauteed it with some garlic scapes before adding the chicken to the pan. I did not add water. I also added some hot sauce because my chili powder was not hot enough.
Hollyliz
Doubled the lime/fish sauce mix and added two to three times the herbs, plus Thai chilis
Terry
Would this work if you substituted the rice powder with riced califlower?
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