I’m lucky enough to work in Surry Hills during the day, which means I am surrounded by fabulous eating options at all times. Walking distance from the OA warehouse your will find great japanese restaurants, patisseries, pubs, the iconic Bourke Street Bakery, popular movida sydney, small but wonderful Vini restaurant and many more.
A few doors down from Movida Sydney and Vini Restaurant is one of our lunchtime favourites – the very cool Muum Maam Thai restaurant. It has a great vibe and is extremely popular with the locals for its wonderfully flavourful food.
The best part about Muum Maam is that the whole Development team can head there for a communal meal if we are celebrating a birthday or a new appointment. It caters for all diets with healthy options, gluten free options, vegetarian options or full-flavoured not-so-healthy options (the best option of all).
But, while their pork belly is amazing, there are times when even I feel like a lighter option. On those days, my favourite go-to lunch is Muum Maam’s version of Larb Gai (Thai chicken salad). It is spectacularly spicy, fragrant, fresh and crunchy with a spot on combination of salty and sweet.
With the eating of many Larb Gai’s under my belt, I recently went about trying to recreate it at home, and I think I got pretty darn close! One thing I realised when eating the Muum Maam version is that they serve theirs with really crunchy Chinese cabbage leaves – this is definitely a winner.
Larb Gai is such a great healthy and fragrant meal and I’m convinced you’ll actually feel healthier after trying my recipe below.
Larb Gai
Heat peanut oil in a large wok over medium high heat (or fry pan). Add ginger, garlic, lemon grass and chilli and cook for 1 minute, until fragrant. Add the chicken mince and cook, stirring constantly, until chicken is cooked (about 5 minutes).
Remove from heat. Combine lime juice, sugar and fish sauce in a small bowl. Pour over chicken and stir to combine.
Add onion, mint and coriander (reserving a few leaves for garnish) and gently toss. Serve with chinese cabbage leaves which for cups to hold the salad.
Jealous! Suburban Brisbane doesn't offer quite the same dining opportunities as Surry Hills. But I love the refreshing and varied flavours of Thai food. This looks delish.
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Sometimes I wish I worked around that area. The food options are just endless! I love what you've created here. It's light, it's refreshing, it sounds mouth watering.
This does look like a very healthy and taste dish! AND it's so easy to make! This is perfect for a weekday lunch. Thanks!
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Larb is one of my favorites! That blue plate is gorgeous š
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Isn't this the most refreshing, yet flavoursome dish? I adore Thai food and have always had a special place for it in my heart! And thanks for giving me the heads up on another Thai restaurant to try!
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Haha… I'll let you in on a secret. The 'plate' is a ceramic glased pot holder bottom from the garden shop. I liked the look of them so I bought a few as props.
I've been wanting to try Muum Maam ever since they opened, so I reckon something needs to be done about that š
Great flavours in your larb, as they always are in your dishes, but would you believe I've only had larb once before? Great photo's! I'm off to Bunnings now, to look at the potting section!
I absolutely love that second picture – the lighting is wonderful, and shows the texture of everything so well. Plus I'm always a sucker for overhead shots! Anyway, great dish. I do very little with ground chicken, but I should – you can take it almost any direction when you cook it. And the direction you chose to take it is a destination I'm definitely interested in! Really nice – thanks.
Larb is one of my most favourite Thai dishes. We actually made our private chef Su from the villa at Andara give us her version of this authentic dish. o So good! You should try making it with duck mince. Even better.
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Oh man – Muum Maam is awesome. Thanks to you for introducing me to it! LOVE a good larb, it makes me feel so virtuous when I eat it.
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This looks wonderful. My daughters roommate in college was Thai, so my daughter learned to enjoy the flavors of Thai food. I love learning about foods from different cultures. This recipe is appreciated!
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I'm a big fan of thai food, it's so fresh and healthy. My daughter and I adore Surry Hills, I'd love to try Muum Maam next time we're visiting from Melbourne.
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This looks sooo delicious… your photos just made me very hungry for lunch! (I'm so happy to have discovered your blog via Yumbolicious! š
Yum! I am no expert at cooking thai food but this looks simple enough to try. Your presentation of the dish makes it oh so tempting!
We are having a heatwave where I live presently, mid-40’s. I cooked this for a light, refreshing meal. It is too easy and yummy. Thank you.
I am making this tonight. but I will replace the milder large chilli’s with half a dozen birds eyes for a fiery meal.
LOVE that the first recipe that came up when I searched for Larb was yours! I’m making this today! š
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You left out the toasted ground rice. The most essential ingredient for texture and flavor
I loved this recipe, thank you!
Looks Delicious.. !! Nice recipe . š Pinned.!!
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Always have larb GUI . Delicous!!
My local Thai makes a fab chicken Larb, and they put ground roasted rice in it. Listening today to Matt Preston on the radio promoting his new cookbook and he has a recipe that includes quinoa. Is it normal to put grains in? And if so what quantity? Iām thinking it would be a better meal for the kids at home if it had grains (but, sadly, less chilli)