-
1
First, make the larb.
-
2
Get your grill going and get the coals nice and hot.
-
3
Again, I used charcoal when cooking on the grill.
-
4
Cooking over charcoal is desired for that smoky and char flavor you will not get from a gas grill.
-
5
Season both sides of the chicken thighs with salt and pepper.
-
6
Throw them on the grill and cook them, flipping every few minutes until cooked through.
-
7
This will probably take about 5 minutes per side but just make sure the juices run clear before you pull them off the grill.
-
8
Remove chicken from the grill and chop it into small pieces.
-
9
Set aside.
-
10
Add about 1/2 cup of uncooked jasmine rice to a dry skillet over medium heat.
-
11
Cook the rice for about 15 minutes, tossing it along the way.
-
12
Your goal is to brown the rice to a deep, golden color.
-
13
Once you get to that state, add the rice into a coffee grinder or blender.
-
14
Pulse until you have a coarse powder.
-
15
Youll need about 1/3 cup of this for the recipe.
-
16
If you have extra you can discard it or use it for something elseor just throw it in!
-
17
Add the oil into a large skillet and warm it to a medium-high heat.
-
18
Once the oil is heated, add in the chopped chicken.
-
19
Add in all of the remaining larb ingredients, and give it a good mix.
-
20
If you are serving kids, I would suggest removing the chili peppers from this recipe, or divide the mixture before adding the chili peppers and just cook part of it with the peppers.
-
21
I would recommend 1-2 chili peppers for the mild at heart, and 3-4 chili peppers for those who love the heat.
-
22
Regardless if it is one chili or four, the balance is perfect.
-
23
Once everything is heated through you can lower the heat to low just to keep warm.
-
24
Next, steam your buns.
-
25
They take about 11 minutes to fully steam, or follow the package instructions.
-
26
I line some parchment paper in my two-tier steamer.
-
27
Place as many buns as you can in there, cover it, bring to a boil, and steam.
-
28
Your minced meat mixture should already be cooked, and warmed.
-
29
Prepare the cilantro and peanuts.
-
30
You can also use fresh mint if you want.
-
31
Be creative.
-
32
When the buns are done steaming, remove them from the steamer, place them in a bowl, and cover with a towel to keep them warm.
-
33
To plate, open the bun, spoon in some of the Thai minced meat, add some cilantro and peanuts and you are on your way.
-
34
I am not kidding when I tell you how awesome the bao is.
-
35
If you have ever had one, you will most certainly agree.
-
36
Its small, its light, and it is a bit sweet.
-
37
Stuff away, and repeat.
-
38
Go get more bao because it goes quick, and if you have kids like mine, they will be asking for more.
-
39
Its that good.
-
40
Give the bao a shot and let me know what you think.
-
41
As always, enjoy the recipe.
