Chicken larb (Larb gai) from Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends (page 146) by Kris Yenbamroong

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on June 03, 2024

    This is a great introduction to larb, I particularly appreciate his direction on the order to add ingredients, the red onion was perfectly marinated while the cilantro and mint remained beautifully fresh. I tossed this with coarsely chopped cabbage and had sliced cucumber on the side to make serving easier.

  • katmagdunn on October 19, 2023

    I love this and have made it several times now -- though ground chicken is (for whatever reason) really hard to find where I am in London, even in large supermarkets. So I tend to make it with beef or even with Beyond Meat burgers, which i just break up in the pan; this may mean I don't have dryness issues. It's also very adaptable to leftover veg, and everyone loves it.

  • meggan on June 30, 2022

    I think the boiling in water process removed some of the juiciness and this seemed dry.

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Reviews about this recipe

  • Food52

    This spicy minced meat salad, brimming with fresh hand-torn greens, is my new favorite go-to recipe. You get this awesome amalgamation of flavors, introduced to the dish in a particular order...

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