Thai · Free
Larb Gai (Thai Chicken Salad)
A zesty minced chicken salad tossed with lime, fish sauce, toasted rice powder, and fresh herbs. Light, punchy, and protein-packed, it is a northeastern Thai classic served warm or at room temperature.
****+
Prep 20 min · Cook 10 min
Method
Make the toasted rice powder first: toast the uncooked sticky rice in a dry skillet over medium heat for 8 to 10 minutes, stirring often, until golden brown and nutty smelling.
Let the toasted rice cool, then grind it to a coarse sandy powder using a mortar and pestle or a spice grinder; this powder adds a signature nutty aroma and texture.
Heat a skillet over medium heat, add the ground chicken and the water, and cook for 5 to 7 minutes, breaking the meat into small crumbles until fully cooked and no longer pink.
Turn off the heat and let the chicken cool for 2 minutes so the fresh herbs will not wilt when added.
Add the lime juice, fish sauce, sugar, and chili flakes to the warm chicken and stir to combine.
Taste the mixture: larb should be boldly sour and salty with a spicy kick, so adjust with more lime, fish sauce, or chili as needed.
Add 1 tablespoon of the toasted rice powder and stir it in, saving a little to sprinkle on top.
Fold in the sliced shallots, green onions, cilantro, and mint just before serving so they stay fresh.
Transfer to a plate and sprinkle the reserved rice powder over the top.
Serve with lettuce leaves or raw cabbage wedges for scooping, and sticky rice on the side if you like.
Chef's tips
- The toasted rice powder is essential for authentic larb; do not skip it, and store extra in a jar.
- Serve warm or at room temperature but not hot, so the fresh herbs keep their brightness.
- Ground pork, turkey, or beef all work in place of chicken using the same method.
Cooking times vary by equipment -- cook to temperature and to taste.
