Larb Gai (Thai Isan Minced Chicken Herb Salad with Lime)
Larb gai is a minced chicken salad from the Isan region of northeastern Thailand. The chicken is cooked just until it loses its raw color, then dressed while still warm with lime juice, fish sauce, and a generous pinch of toasted rice powder that gives each bite a nutty, sandy crunch. Fresh mint, cilantro, and thinly sliced shallots add layers of brightness, while dried chili flakes bring a slow-building heat. Traditionally scooped up with balls of sticky rice, it works equally well wrapped in lettuce leaves or cabbage cups. The dish is light enough for hot weather yet full-flavored enough to anchor a meal.
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Instructions
- 1
Thinly slice shallot and roughly chop mint.
- 2
Cook chicken with 3 tbsp water over medium heat, breaking up any clumps.
- 3
Turn off heat and mix in lime juice, fish sauce, sugar, and chili flakes.
- 4
Add shallot and toasted rice powder, then toss evenly.
- 5
Add mint at the end, toss lightly, and plate.
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Thai Larb Gai
Larb gai is a traditional salad from Thailand's Isan region, where ground chicken is cooked with a splash of water to keep it moist, then seasoned sharply with fish sauce and lime juice. Toasted rice powder - khao khua - is the defining ingredient, contributing a nutty, lightly charred grain aroma that sets larb apart from other minced-meat salads. Thinly sliced red onion adds a raw bite, and fresh mint leaves layer a cool, herbal brightness over the savory meat. The dish is typically finished with an extra squeeze of lime to taste and served with crisp lettuce leaves for wrapping.
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