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Traditional Larb Gai (Thai Minced Chicken Salad)

A vibrant, zesty, and aromatic Thai minced chicken salad featuring fresh herbs, a tangy lime and fish sauce dressing, and homemade toasted rice powder (khao khua) for a signature nutty crunch.

Prep 15 min Cook 15 min Total 30 min Level Easy

Serves 4

Ingredients

Toasted Rice Powder (Khao Khua)

2 tablespoons Uncooked glutinous (sticky) rice or jasmine rice — Sticky rice is traditional, but jasmine works well

Chicken

1 pound Ground chicken — Preferably not overly lean, for better texture
3 tablespoons Water or low-sodium chicken broth — For cooking the chicken oil-free

Dressing

3 tablespoons Fresh lime juice — Freshly squeezed only
2.5 tablespoons Fish sauce — Adjust to taste
1 teaspoon Thai roasted chili flakes (Prik Bon) — Or standard red pepper flakes, adjust based on spice preference
0.5 teaspoon Palm sugar or brown sugar (optional) — Just to balance the acidity

Aromatics & Herbs

0.25 cup Shallots — Thinly sliced
2 stalks Scallions (green onions) — Thinly sliced
0.5 cup Fresh mint leaves — Roughly torn
0.5 cup Fresh cilantro — Roughly chopped, including tender stems

For Serving

1 head Green cabbage or lettuce leaves — Cut into wedges or separated into cups
1 cup Cucumber slices — For cooling

Instructions

Make the toasted rice powder (khao khua). Place the raw rice in a dry skillet over medium-low heat. Toast, stirring constantly, until the rice turns a deep golden brown and smells very nutty, about 8-10 minutes.
~10 min
Do not rush this step; the rice can burn quickly if the heat is too high.
Remove the toasted rice from the pan and let it cool for a few minutes. Grind it in a spice grinder or pound it in a mortar and pestle until it resembles a coarse powder. Set aside.
~5 min
You want it slightly coarse for texture, not a fine dust.
In a large wok or skillet over medium-high heat, add the water (or chicken broth) and bring to a simmer. Add the ground chicken.
~2 min
Cooking the chicken in water rather than oil is traditional for Larb and keeps the salad light.
Cook the chicken, breaking it apart continuously with a spatula, until fully cooked and opaque. Remove from heat immediately.
~5 min
Do not overcook or the meat will become dry.
While the chicken is still warm, add the fish sauce, lime juice, chili flakes, and sugar (if using). Stir well to combine. The warm meat will absorb the flavors nicely.
~2 min
Taste the liquid in the pan; it should be very tart, salty, and spicy.
Add the sliced shallots, scallions, and 1 tablespoon of the toasted rice powder to the chicken mixture. Toss gently.
~2 min
Right before serving, fold in the fresh mint and cilantro to prevent them from wilting too much. Transfer to a serving platter.
~2 min
Save a few mint leaves and a pinch of toasted rice powder to garnish on top.
Serve warm or at room temperature alongside cabbage wedges, lettuce cups, cucumber slices, and sticky rice.
~2 min

Nutrition

210

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

950

Sodium (mg)

Cholesterol (mg)

Equipment

Dry skillet
Spice grinder or mortar and pestle
Large wok or skillet
Large mixing bowl

Tips & Storage

Khao khua (toasted rice powder) is essential for the authentic flavor and texture of Larb. Make a larger batch and store it in an airtight jar for up to a month.
Adjust the lime juice, fish sauce, and chili flakes to your personal preference. Thai salads are about balancing sour, salty, and spicy notes.
Toss the fresh herbs in at the very end so they retain their bright color and fresh flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The fresh herbs will wilt and lose some vibrancy, so it is best eaten fresh. Reheat gently or eat at room temperature.