做法
- 在干锅中以中小火焙糯米8到10分钟,不停摇晃,直到深金褐色、香气浓郁。冷却后在研钵中磨成粗粉。这就是khao khua——larb的灵魂。
- 在宽口锅中以中火加2大勺水煮鸡肉末——不放油。不停打散,使肉煮成细粒。约4分钟,粉色一消失立即离火。
- 把仍温热的鸡肉倒入拌碗。趁热加青柠汁、鱼露、padaek和辣椒粉——余温能引出风味。
- 加焙米粉、红葱头和葱。拌匀——米粉应略稠裹住肉。
- 上桌前才拌入薄荷、香菜和刺芹。香草不要早放,会蔫。
- 堆在盘上。配糯米饭、卷心菜片、生长豆和黄瓜。食客把糯米捏成小团蘸larb,或用卷心菜叶包着吃。
Common questions
Can 老挝鸡肉larb be made ahead?
老挝鸡肉larb is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 老挝鸡肉larb spicy?
老挝鸡肉larb as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 老挝鸡肉larb vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 老挝鸡肉larb to make at home?
老挝鸡肉larb is approachable for a home cook with basic stove skills — total time about 23 minutes, no special technique required.
Can 老挝鸡肉larb be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Larb是老挝的国菜,也是泰国伊善地区的非正式国菜——同源同法。老挝版以padaek(发酵鱼酱)为鲜味标志;少了它就读作泰式伊善版。这是共享的菜:老挝家庭餐、礼宴和Boun(节庆)都有。不同蛋白质做出不同larb:larb pa(鱼)、larb moo(猪)、larb sin(牛)。焙米粉不可省略;少了它就只是肉末配香草。
