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Laab Moo

Thai cuisine with Bammut: Laab gai

Serves 3

500 gr ground chicken
water, if necessary
2 large shallots, peeled and finely sliced lengthwise
1 tablespoon toasted rice powder
Fish sauce, to taste
Lime juice (appr 2 limes), to taste
Ground dried red pepper, to taste
1/2 bunch whole cilantro leaves
1/2 bunch mint leaves
4 lime leaves
1 lettuce
1 cucumber


  • Saute the chicken until cooked through in a deep pan over medium heat. (Don’t use high heat; you don’t want to brown the chicken.) There should be some juice in the pan. If it gets too dry, add some water to the pan.
  • Once the chicken is done, take the pan off the heat and immediately add the shallots; toss to wilt the shallots. Start out by adding 1 tablespoon of fish sauce and 1 tablespoon of lime juice. Toss everything together well, and taste to see if you like how it tastes. If not, add more fish sauce and/or lime juice until the salad tastes right to you. (For this recipe, I use 2 tablespoons of fish sauce and 4 tablespoons of lime juice.)
  • Add the toasted rice powder; toss. Add about one teaspoon of dried chilli powder to the mix and taste. I usually add 1 tablespoon, but that may be too much for some of you. Once the taste is where you want your laab to be, mix in the mint leaves and cilantro and chopped lime leaves.
  • Serve with fresh lettuce and cucumber.

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