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.
Adjust Servings
Instructions
- 1
Cook ground chicken in a pan with 2 tbsp water until just done.
- 2
Thinly slice red onion and chop scallion and mint.
- 3
Season the cooked chicken with fish sauce and lime juice.
- 4
Add vegetables, herbs, and toasted rice powder, then toss gently.
- 5
Taste and add more lime juice if needed for brightness.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
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.
Thai Beef Salad (Charred Sirloin Tossed in Lime-Fish Sauce)
Yam neua is a Thai beef salad where sirloin is seared on high heat until the surface is deeply charred but the interior remains medium, then sliced thin and tossed with cucumber, tomato, red onion, and torn mint in a lime-fish sauce dressing. Cooking each side for only two to three minutes keeps the center pink and tender, and resting the meat for five minutes before slicing prevents the juices from running out onto the cutting board. The dressing layers fish sauce umami under sharp lime acidity and chili flake heat, cutting through the rich beef fat with precision. Torn mint leaves scattered throughout provide a cool, aromatic pause between the spicy, sour bites. If the red onion's raw bite is too strong, soaking it in cold water for five minutes mellows it without losing its crunch.
Khao Mok Gai (Thai-Muslim Spiced Chicken Biryani)
Khao mok gai is a Thai-Muslim take on biryani, in which spice-marinated chicken is cooked together with turmeric-tinted rice until the grains absorb the meat's juices. The chicken is rubbed with yogurt, cumin, coriander, and cinnamon, then briefly seared before being buried in parboiled rice seasoned with cardamom, cloves, and bay leaves. The pot is sealed and left on low heat so steam circulates through the layers, infusing every grain with aromatic depth. Turmeric gives the rice its signature golden hue. The dish originated in the Muslim communities of southern Thailand and reflects the culinary crossroads of Indian, Middle Eastern, and Southeast Asian cooking traditions. It is served with a sweet chili sauce for dipping, a bowl of clear chicken broth on the side, and a scattering of crispy fried shallots on top.
Shrimp Mango Lime Salad
Shrimp mango lime salad poaches shrimp in boiling water for just two minutes to keep their snap, then tosses them with ripe mango, cucumber, red onion, and roughly chopped cilantro in a dressing of lime juice, fish sauce, and olive oil. The fish sauce amplifies the shrimp's natural brininess with its fermented depth, while lime's sharp acidity slices through the mango's sweetness and keeps each bite clean. Cilantro releases its polarizing herbal fragrance with every chew, and thin red onion rings deliver a raw, peppery heat that creates tension between the sweet and savory elements. Exceeding two minutes of cooking time toughens the shrimp, turning their tender bite rubbery.
Som Tam Thai (Thai Green Papaya Salad)
Som tam Thai shreds green papaya into thin strips and pounds them in a mortar with Thai chilies, palm sugar, lime juice, and fish sauce, bruising the fibers just enough to let the dressing seep in while keeping the crunch intact. The pounding technique drives flavors deeper than simple tossing, creating a salad where every strand carries the full spectrum of sweet, salty, sour, and spicy in a single bite. Palm sugar's dark caramel sweetness, fish sauce's fermented brine, lime's sharp acidity, and the chilies' immediate burn hold each other in a tight balance that defines the dish. Roasted peanuts scattered on top add a nutty crunch, and removing chili seeds before pounding is the simplest way to dial back the heat.
Thai Chicken Fried Rice
Khao pad gai is Thai chicken fried rice, arguably the most ubiquitous single-plate meal in the country. Bite-size pieces of chicken - breast or thigh - are seared quickly in a screaming-hot wok before garlic and egg join in rapid succession. Day-old jasmine rice goes in next, and the cook tosses everything with practiced speed so each grain picks up oil and flavor without turning soggy. Fish sauce anchors the seasoning, soy sauce deepens the color, and a dusting of white pepper adds gentle warmth. The finished mound of rice is turned onto a plate and garnished with a lime wedge, sliced cucumber, and tomato. Diners adjust the final flavor at the table with fish sauce, dried chili flakes, sugar, and vinegar - the four-condiment set found on virtually every Thai table. It is a meal that satisfies at any hour of the day.