Laotian Larb Gai with Sticky Rice, Peanuts & Mint
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Cool cucumbers, cabbage and mint are the finishing touches on this spicy Asian chicken salad.
I first heard of this dish from one of my best friends in college, whose parents were from Laos. The first time she ordered it and I snagged a bite, I was in pure food heaven!
So when it was on the menu one week for Blue Apron, I knew I had to try it for myself!
I’ve made larb a few times at home (like this Chicken Larb and this Beef Larb), but this version included a few key ingredients that I hadn’t used before – coconut palm sugar and golden mountain syrup. Those ingredients really deepened the flavor of this sweet-and-spicy dish, and brought it to the next level.
I was a little skeptical of eating this with chunks of raw cabbage, but it was a perfect accompaniment. This was a delicious meal, and we’ll definitely be having it again!
- 10 Ounces Ground Chicken
- ½ Cup Sushi Rice
- 1 Lime
- 1 Persian Cucumber
- ½ Pound Green Cabbage
- 1 Red Onion
- 1 Bunch Mint
- 2 Tablespoons Golden Mountain Sauce
- 1 Tablespoon Coconut Palm Sugar
- 1 Serrano Chile Pepper
- ¼ Cup Peanuts
See Blue Apron for the full recipe.
That looks pretty tasty. What is Golden Mountain Sauce?