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.
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.