Larb Gai
Larb gai is Thailand's fiery, lime-bright minced chicken salad — juicy chicken tossed with toasted rice powder, chilies, fish sauce, and a tangle of fresh herbs. Served with sticky rice and crisp lettuce cups, it is fast, punchy, and utterly addictive.
- Prep time
- 15 mins
- Cook time
- 10 mins
- Total time
- 25 mins
- Servings
- 4 servings
- Calories
- 260
Ingredients
- 500 g (1 lb) minced chicken thigh
- 3 tablespoons uncooked jasmine or sticky rice
- 2 tablespoons fish sauce, plus more to taste
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 teaspoon chili flakes, or 2 fresh Thai chilies, minced
- 1 teaspoon sugar
- 1/2 red onion, thinly sliced
- 3 spring onions, sliced
- 1/2 cup torn fresh mint leaves
- 1/2 cup chopped coriander (cilantro) leaves
- 1 tablespoon vegetable oil
- Butter lettuce leaves and steamed sticky rice, to serve
Instructions
- Toast the raw rice in a dry skillet over medium heat for 4–5 minutes, shaking often, until deep golden. Cool, then grind to a coarse powder in a spice grinder or mortar — this is khao khua, toasted rice powder.
- Heat the oil in a wok or large skillet over high heat. Add the chicken and cook 6–8 minutes, breaking it into small pieces, until just cooked through and lightly browned.
- Transfer the hot chicken to a large bowl. While still warm, stir in the fish sauce, lime juice, sugar, and chili flakes so the meat absorbs the dressing.
- Add the red onion, spring onions, mint, and coriander, tossing well.
- Sprinkle over 2 tablespoons of the toasted rice powder and toss again. It should smell nutty and fragrant.
- Taste and adjust — more lime for brightness, more fish sauce for salt, more chili for heat.
- Spoon onto a platter, dust with the remaining rice powder, and garnish with extra herbs.
- Serve immediately with lettuce cups for wrapping and plenty of sticky rice.
Pro tips
- Chicken thigh mince stays juicier than breast — do not be tempted to swap.
- Dress the chicken while it is hot; it drinks up the lime and fish sauce far better.
- Make the toasted rice powder in bulk — it keeps for a month in a jar and elevates any Thai salad.
- For a milder version, use half the chili and serve extra flakes on the side.
Frequently asked questions
What does larb taste like?
It is a thrilling balance of sour lime, salty fish sauce, chili heat, and the nutty crunch of toasted rice, all lifted by handfuls of fresh mint and coriander.
Can I make larb with other meats?
Yes — minced pork (larb moo) and minced turkey both work beautifully. Adjust the cooking time so the meat stays juicy, and keep the dressing ratios the same.
Is larb served hot or cold?
Warm, straight from the wok. The herbs go in off the heat so they stay vivid and fresh against the warm chicken.
What is khao khua?
Toasted rice powder — raw sticky rice toasted golden and ground coarse. It thickens the dressing slightly and adds larb's signature nutty aroma. Do not skip it.