Larb Gai (Thai Chicken Salad)
A bright, punchy Thai salad of minced chicken seasoned with lime, fish sauce, chili, and toasted rice powder.
Details
Ingredients
- 1 lb ground chicken
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 tbsp rice powder (khao khua)
- 1-2 tsp chili flakes
- 3 shallots, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 3 green onions, sliced
- Butter lettuce cups, for serving
- Sticky rice, for serving
Instructions
- 1
Toast 2 tbsp uncooked jasmine rice in a dry pan until golden. Grind to a coarse powder. Set aside.
- 2
Cook ground chicken in a skillet over medium-high heat, breaking apart, until cooked through, about 5-6 minutes. Drain excess liquid.
- 3
Remove from heat. Toss with fish sauce, lime juice, rice powder, and chili flakes.
- 4
Fold in shallots, mint, cilantro, and green onions.
- 5
Taste and adjust the balance — it should be equally salty, sour, and spicy.
- 6
Serve in butter lettuce cups with sticky rice on the side.
About This Recipe
Hailing from the vibrant culinary landscapes of Laos and northeastern Thailand (Isaan), Larb Gai is far more than a simple chicken salad—it's an exhilarating symphony of textures and tastes, a true hallmark of refreshing Southeast Asian cuisine. This classic dish celebrates the intricate balance that defines the region: the bright, sour punch of fresh lime, the savory depth of good quality fish sauce, the fiery kick of chili flakes, and the aromatic lift of a generous medley of fresh mint, cilantro, and green onions. What truly distinguishes Larb Gai, however, is the inclusion of khao khua, or toasted rice powder. Made from glutinous rice dry-toasted until golden and fragrant, then coarsely ground, khao khua imparts an indispensable nutty aroma and a subtly gritty texture that binds the flavors and adds a unique mouthfeel. The technique is straightforward: lean ground chicken is quickly cooked, then gently tossed with the vibrant dressing and fresh herbs, ensuring the ingredients retain their freshness and crunch. While chicken is traditional, variations abound, utilizing pork, beef, duck, or even mushrooms, each offering a distinct experience. Serve this flavorful salad at room temperature, nestled in crisp butter lettuce cups alongside warm sticky rice, transforming a meal into an immersive culinary journey.
Tips & Tricks
- • The secret to truly aromatic larb lies in the khao khua (toasted rice powder); gently toast sticky rice grains in a dry pan until golden and fragrant before grinding them coarsely. This adds a crucial nutty depth and textural counterpoint.
- • For a vegetarian twist, swap ground chicken for finely crumbled firm tofu or roasted, finely chopped mushrooms, ensuring to press tofu thoroughly to remove excess water before cooking. Adjust seasoning as needed.
- • Larb is best enjoyed fresh to preserve the vibrancy of the herbs. If making ahead, cook and cool the chicken mixture, then add the herbs and dressing just before serving to prevent wilting and maintain fresh flavor.
- • Beyond the classic sticky rice and lettuce cups, offer an array of fresh raw vegetables like cucumber slices, crisp cabbage wedges, and long beans alongside the larb for a refreshing textural contrast.
Nutrition Facts
Per serving (approximate)