The Lab Isarn Gai recipe
During my first stay in the north of Thailand, in 2010, I was a delighted guest of Peter and Pai in Chiang Mai, in their beautiful “Secret Garden”.
To make the stage in Chiang Mai even more idyllic I got to enter the kitchen of Pai, amazing both from the architectural point of view and from that of scents, colors and flavors. During the afternoon spent in her company I have been captured by the taste of Thailand, trying various dishes and learning to cook some of them.
Her recipes are always particularly successful with friends and therefore I think it’s only fair to share them 🙂
The Lab Isarn Gai is a chicken salad in Isan style and takes its name from the mystical region of the northeast, populated by ethnic minorities including Lao and Khmer.
The Lab Isarn Gai recipe
- 200g of minced chicken
- 7 shallots
- 100g of chopped mint leaves
- 1/2 teaspoon of crushed red pepper
- 1 tablespoon of bread crumbs (or roasted and chopped rice, for a stronger flavor)
- 1 teaspoon of Gnoc mam (fish sauce typical of Asian cuisine and for sale in supermarkets)
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 tablespoon of lime juice (or lemon, 2 tablespoons if you prefer more acidic flavors)
- Green beans, Chinese cabbage and cucumbers
The preparation of the Lab Isarn Gai
Heat 3 tablespoons of water in a pan to slowly cook the chicken.
Mix the finely chopped shallots, tea leaves, chilli and breadcrumbs in a bowl, add the Gnoc mam sauce, soy sauce and sugar.
Add the lime juice and the chicken and mix it all.
Taste to see if you like to add more lime juice 😉
Serve with raw green beans, cucumber and sliced Chinese cabbage.
Enjoy your Thai meal!
Thān h̄ı̂ xr̀xy na
