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Larb gai roll

Australian Gourmet Traveller recipe for larb gai roll.

By Lisa Featherby
  • 40 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Larb gai roll
We've been more than a little interested in Boon Café , the new venture from Sydney's Chat Thai group, which makes entirely untraditional and completely delicious Thai sandwiches by marrying authentic dishes with the best local bread and butter. This recipe is inspired by their first prototype, which combines all the spice of a classic larb with the handiness of a roll.


  • 4 wholegrain bread rolls
  • To serve: mayonnaise and red oak lettuce
Larb gai
  • 1 tbsp white glutinous rice
  • 15 gm (3cm piece) galangal, peeled and sliced
  • 2 tbsp peanut oil
  • 800 gm coarsely minced chicken
  • 2 garlic cloves, crushed
  • 60 ml (¼ cup) each lime juice and fish sauce, or to taste
  • 1 tbsp crushed light palm sugar
  • ½ cup (firmly packed) coriander, finely chopped
  • ¼ cup (firmly packed) mint, finely chopped, plus extra leaves, to serve
  • 2 golden shallots, thinly sliced on a mandolin
  • 3 tsp roasted dried chilli flakes, or to taste


  • 1
    For larb gai, dry-roast rice in a frying pan over high heat, shaking occasionally, until fragrantly nutty (3-5 minutes). Finely grind with a mortar and pestle. Add galangal to pan, and toast and grind in the same way, then reserve separately. Heat peanut oil in a wok until hot. Add chicken and galangal and stir-fry until golden (5-7 minutes), add garlic, lime juice, fish sauce and palm sugar, stir to combine (1-2 minutes), then add ground rice and toss to form a thick sauce (1 minute). Adjust seasoning (it should taste sour and salty). Just before serving, add herbs and shallots, and toss to combine.
  • 2
    Halve the bread rolls and spread with mayonnaise to taste, spoon in larb gai, scatter over extra mint and roasted chilli flakes to taste, and serve.


Drink Suggestion: Tangy white pinot gris. Drink suggestion by Max Allen