Thai Larb Gai

Quick answer

Total time: 25 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Larb gai is a traditional salad preparation originating from the Isan region of Thailand that uses ground chicken as its primary protein component.

During the cooking process, the minced meat is simmered with a small volume of water to ensure that it remains soft and retains its natural moisture throughout the preparation. The chicken is then seasoned using a combination of fish sauce and the juice squeezed from fresh limes. A specific ingredient that gives this dish its unique character is khao khua, which is rice that has been dry-toasted and subsequently processed into a coarse powder. To create this, plain white rice is heated in a dry pan without the addition of any oil until the grains develop a golden brown color and release a toasted aroma. When this ground rice is added to the salad, it introduces a nutty and slightly smoky flavor profile that distinguishes larb from other types of minced meat preparations found in the region. The dish also incorporates thin slices of raw red onion, which provide a sharp flavor and a crisp texture. Additionally, fresh mint leaves are mixed in to provide a cooling herbal quality that balances the savory notes of the seasoned chicken. After the salad has been placed on a plate, the amount of lime juice can be adjusted according to individual preferences for acidity. The standard method for consuming larb gai involves placing a portion of the mixture into a fresh, crisp lettuce leaf, which provides an extra layer of crunch while helping to moderate the intensity of the spices.

Ingredients

servings

IngredientAmountUnit

ground chicken300 gg

red onion70 gg

mint leaves15 gg

scallion25 gg

fish sauce2 tbsptbsp

lime juice2 tbsptbsp

toasted rice powder1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Slice 70 g red onion as thinly as possible, and finely cut 25 g scallion.

Rinse or check the mint leaves if needed, shake off moisture, and keep the 15 g mint aside so it can be added at the end.
2

Control

Warm a dry pan over medium-low heat, then add 300 g ground chicken with 2 tablespoons water.

Break it apart with a spatula and avoid high heat, which can make the meat clump and turn dry.
3

Heat

Cook for 4 to 5 minutes, stirring, until the chicken turns white and the juices look clear.

If the pan becomes dry before the meat is cooked, add just a small spoonful of water to keep it moist.
4

Season

Turn off the heat while the chicken is still warm, then mix in 2 tablespoons fish sauce and 2 tablespoons lime juice.

Do not leave it sitting on a hot pan too long, and coat the meat evenly with saltiness and acidity.
5

Season

Add the red onion, scallion, and 1 tablespoon toasted rice powder, then toss lightly.

Sprinkle the rice powder over the surface instead of dumping it in one spot, so it does not clump and its toasted aroma spreads through the salad.
6

Finish

Add the mint last and fold only two or three times so it does not wilt.

Check that the fish sauce and lime juice coat the mixture evenly, then spoon it onto lettuce and serve at once.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Thai Larb Gai uses toasted rice powder to add a smoky, nutty finish to savory minced chicken.
Finish cue: Check that the fish sauce and lime juice coat the mixture evenly, then spoon it onto lettuce and serve at once.
Avoid this: Break it apart with a spatula and avoid high heat, which can make the meat clump and turn dry.