Larb Gai: Thai Minced Chicken Salad with Herbs

Why You’ll Love This Recipe

• Bright, balanced flavors: zesty lime, savory fish sauce, fresh herbs, and gentle heat.
• Light yet satisfying, with a nutty crunch from toasted rice powder.
• Fast weeknight-friendly: ready in about 30 minutes.
• Great for sharing—serve family-style with lettuce or cabbage leaves for scooping.

Grocery List

• Produce: Limes, shallot, scallions, fresh mint, cilantro, Thai bird’s eye chilies (or jalapeño), lettuce or cabbage, cucumber (optional), lime wedges
• Dairy: None
• Pantry: Uncooked glutinous or jasmine rice, fish sauce, palm or light brown sugar, Thai chili flakes (or red pepper flakes), low-sodium chicken stock or water

Full Ingredients

Toasted Rice Powder (Khao Khua)

• 2 tablespoons (20 g) uncooked glutinous rice or jasmine rice
• Optional aroma add-ins: 1 makrut lime leaf or a thin slice of galangal (remove before grinding)

Larb Gai (Minced Chicken Salad)

• 1 lb (450 g) ground chicken thighs (or 90% lean ground chicken)
• 1/2 cup (120 ml) low-sodium chicken stock or water
• 3 tablespoons (45 ml) fresh lime juice (about 2 limes)
• 2 tablespoons (30 ml) fish sauce, plus more to taste
• 1 teaspoon (4 g) palm sugar or light brown sugar
• 1 teaspoon Thai chili flakes (prik bon) or red pepper flakes, plus more to taste
• 2–4 Thai bird’s eye chilies, thinly sliced (optional, for extra heat)
• 1 small shallot, very thinly sliced (about 1/3 cup / 40 g)
• 3 scallions, thinly sliced (about 1/2 cup / 50 g)
• 1/2 cup loosely packed mint leaves, torn (about 15 g)
• 1/4 cup chopped cilantro leaves and tender stems (about 10 g)
• 1–1.5 tablespoons toasted rice powder (from above), plus extra for serving

For Serving

• 12–16 crisp lettuce leaves (butter lettuce, gem, or romaine) or leaves from 1/2 small green cabbage
• Lime wedges
• Cucumber slices (optional)
• Extra chili flakes and toasted rice powder (optional)

Step-by-Step Instructions

Step 1: Toast and grind the rice

Place the uncooked rice in a dry skillet over medium heat. Toast, stirring frequently, for 8–10 minutes until the grains turn deep golden-brown and smell nutty. If using a makrut lime leaf or galangal slice, toast it with the rice for fragrance and remove before grinding. Transfer the rice to a plate to cool for 5 minutes. Grind to a coarse powder using a mortar and pestle or a spice grinder—aim for a sandy texture with a few visible flecks. You should have about 2 tablespoons of powder; you’ll use 1–1.5 tablespoons for the larb and save the rest for serving.

Step 2: Mix the dressing and prep aromatics

In a small bowl, stir together the lime juice, fish sauce, sugar, and chili flakes until the sugar dissolves. Thinly slice the shallot and scallions. Pick the mint leaves and roughly tear them; chop the cilantro. Slice the fresh chilies if using. Keep herbs chilled until needed so they stay perky.

Step 3: Cook the chicken gently

Add the ground chicken and the stock (or water) to a large skillet over medium-high heat. Cook, breaking the meat into fine crumbles with a spatula, for 4–6 minutes until just cooked through and no longer pink. The chicken should be juicy with a few tablespoons of liquid left in the pan. For safety, the internal temperature should reach 165°F (74°C).

Step 4: Season while warm

Remove the skillet from the heat. Immediately pour in the dressing and toss to coat so the chicken absorbs the flavors. Add the shallot, scallions, and any sliced fresh chilies; toss again. The residual heat will lightly soften the shallots without turning them mushy.

Step 5: Thicken and finish with herbs

Sprinkle 1–1.5 tablespoons of the toasted rice powder over the warm chicken and toss until the juices cling and the mixture looks slightly glossy, 30–60 seconds. Taste and adjust: add more fish sauce for salt, lime for brightness, or chili for heat. Fold in the mint and cilantro just before serving so they stay vibrant.

Step 6: Serve with crisp greens

Arrange lettuce or cabbage leaves on a platter. Spoon the warm larb into the leaves. Shower with a pinch of extra toasted rice powder and chili flakes if you like, and serve with lime wedges and cucumber on the side. Enjoy immediately.

Pro Tips

• Keep the rice powder coarse; too fine and you’ll lose the signature nutty crunch.
• Moist heat is key: cooking the chicken with a splash of stock keeps it tender and prevents browning that would change the flavor profile.
• Add herbs off the heat to preserve their perfume and color.
• Balance to taste: a good starting ratio is 3 parts lime to 2 parts fish sauce to 1 part sugar, then fine-tune with heat and salt.
• Making a big batch? Cook the chicken in two rounds so it steams rather than sears.

Variations

• Pork or turkey larb: Substitute ground pork or turkey 1:1 and cook the same way.
• Vegetarian: Use crumbled extra-firm tofu or finely chopped mixed mushrooms; swap fish sauce for soy sauce or a vegan fish sauce alternative.
• Herb swap: Add sawtooth herb (culantro) or Thai basil for a more assertive, traditional herbal note.

Storage & Make-Ahead

Toasted rice powder keeps in an airtight jar at room temperature for up to 2 weeks. The dressing can be mixed 3 days ahead and refrigerated. Cooked, unseasoned chicken can be made 1–2 days ahead; rewarm gently with a splash of water, then toss with dressing, rice powder, and fresh herbs just before serving. Assembled larb is best eaten within 30 minutes; leftovers can be refrigerated up to 2 days but the herbs and shallots will soften.

Nutrition (per serving)

Approximate: 290 calories; 24 g protein; 12 g fat; 18 g carbohydrates; 960 mg sodium. Values will vary based on brands and exact portions.