150ml Massel salt reduced chicken style liquid stock
500g chicken mince or lean pork mince
1/4 cup (60ml) fish sauce
5cm piece ginger, cut into matchsticks
1 long red chilli, seeds removed, cut into matchsticks
1 teaspoon sugar
2 tablespoons lime juice, plus extra lime wedges to serve
1 cup mint leaves
1 cup basil leaves
1/2 cup coriander leaves
1 Lebanese cucumber, thinly sliced
1 small butter lettuce, leaves separated
2 tablespoons roughly chopped salted peanuts
Salt, to season
Heat the chicken stock in a wok or large frypan over medium-high heat, then add the chicken or pork mince, fish sauce and ginger. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until the meat has browned and cooked through (it might stick at first, but keep stirring).
Add the chilli and sugar and cook, stirring, for 2 minutes, then transfer the mixture to a large bowl.
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Step-by-step video guide to show how to effectively slice and deseed chillies.
Add the lime juice and most of the mint, basil and coriander to the warm mince mixture, then gently fold through, allowing the herbs to wilt. Taste and adjust the lime juice, fish sauce and salt.
Arrange the cucumber and lettuce leaves on 4 serving plates. Use a slotted spoon to pile the larb gai over the top. Scatter with the peanuts and the remaining mint, basil and coriander, then serve with the lime wedges.
Yuko: Except I just missed everything including lettuce and served over rice, and also used some lemongrass when cooking the meat