Larb Gai (Thai Isan Minced Chicken Herb Salad with Lime)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Larb Gai is a traditional herb salad from the Isan region of northeastern Thailand, featuring minced chicken as its base.
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The preparation starts by cooking ground chicken with a small amount of water until it is no longer pink, ensuring the meat remains tender and crumbly. Once removed from the heat, the warm chicken is seasoned with lime juice, fish sauce, sugar, and chili flakes. Adding the lime juice off the heat preserves its natural acidity and bright aroma. Thinly sliced shallots and toasted rice powder are then folded into the mixture. The toasted rice powder acts as a binding agent that absorbs the juices while providing a distinct nutty crunch. Fresh mint leaves are tossed in at the very end to prevent them from darkening. The salad is served alongside sticky rice, lettuce, or cabbage cups.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 50 g shallot as thinly as possible so it softens quickly in the warm dressing.
Shake excess moisture from 15 g mint leaves, then chop them roughly and keep them aside until the final toss.
- 2Control
Warm a coated pan over medium heat and add 250g ground chicken.
Press and spread it with a spatula for about 2 minutes, breaking up clumps before the outside firms.
- 3Season
When the chicken turns white, cook it for another 2 to 3 minutes.
Turn off the heat once no pink remains and a little moisture is still left in the pan, so the salad does not dry out.
- 4Season
Off the heat, add 2 tbsp lime juice, 1.5 tbsp fish sauce, 1 tsp sugar, and 1 tsp chili flakes.
Toss quickly until the sugar dissolves and the warm chicken is evenly coated without dulling the lime aroma.
- 5Prep
Add the sliced shallot and 1 tbsp toasted rice powder, then toss evenly.
The rice powder should catch the warm juices and make the chicken look lightly sandy, not pasty or clumped together.
- 6Finish
Add the chopped mint just before serving and toss only once or twice.
Plate while the leaves remain bright and serve warm or at room temperature.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Toasted rice powder binds the lime dressing and adds a nutty grain note to every spoonful of Larb Gai.
- Finish cue
- Add the chopped mint just before serving and toss only once or twice.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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