How to Make Authentic Thai Larb Gai: Instructions
Chicken Larb Recipe (Larb Gai) is a vibrant Thai minced chicken salad seasoned with fish sauce, lime juice, chili, and fresh herbs. Ready in just 25 minutes, this authentic recipe balances spicy, sour, and savory flavors for a refreshing meal that's traditionally served with sticky rice and fresh vegetables.
My Authentic Chicken Larb Recipe (Larb Gai)
Ingredients
- 1 lb ground chicken
- 2 tablespoon fish sauce
- 2 tablespoon lime juice
- 1 tablespoon palm sugar or brown sugar
- 1 teaspoon roasted rice powder optional
- 2 shallots thinly sliced
- 2-3 green onions thinly sliced
- ¼ cup fresh cilantro chopped
- ¼ cup fresh mint leaves chopped
- 1-2 fresh Thai chilies finely chopped (adjust to taste)
- Lettuce leaves for serving
- Fresh vegetables cucumber, carrot, etc. for serving
- Sticky rice for serving optional
Instructions
- Cook Chicken: Heat a tablespoon of oil in a skillet over medium heat. Add the ground chicken, spreading it evenly. Cook the chicken, stirring occasionally, until it is fully cooked and no longer pink, for about 6-8 minutes. Break up clumps with a spoon to ensure even cooking and a fine texture.
- Prepare Dressing: Meanwhile, in a small bowl, combine fish sauce, lime juice, palm sugar (or brown sugar), and roasted rice powder (if using). Stir vigorously until the sugar is completely dissolved and the ingredients are well incorporated. Set the dressing aside.
- Combine Ingredients: Transfer the cooked chicken to a large mixing bowl. Add thinly sliced shallots, green onions, chopped cilantro, fresh mint leaves, and finely chopped Thai chilies. These ingredients provide a spectrum of flavors and textures, from the mild sweetness of shallots to the fresh aroma of mint.
- Toss Salad: Pour the prepared dressing over the chicken and herb mixture. Use salad tongs or two large spoons to toss everything together gently. Ensure the dressing evenly coats all the ingredients, infusing them with the tasty, sweet, and tangy flavors typical of Larb Gai. For those who prefer a milder version, you can reduce the amount of Thai chilies or remove the seeds before chopping.
- Serve: Arrange crisp lettuce leaves on a serving platter or individual plates. Spoon the flavorful Larb Gai mixture onto the lettuce cups, allowing guests to assemble their wraps. Garnish the dish with additional fresh herbs or a sprinkle of roasted rice powder for a visually appealing presentation. Serve with sticky rice to soak up the delicious juices and fresh vegetables like cucumber and carrot sticks for added crunch and freshness.
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Notes
Storing and Reheating Your Larb Gai
This Easy Thai Chicken Larb will keep in an airtight container in the refrigerator for up to 3 days. Store the chicken mixture separately from any fresh garnishes or lettuce leaves for best results. When ready to enjoy leftovers, gently reheat the chicken mixture in a microwave for 1-2 minutes or a skillet over medium-low heat until warmed. Avoid overheating, which can diminish the fresh herb flavors. After reheating, consider brightening the flavors with a fresh squeeze of lime juice and additional chopped herbs. The dish can also be enjoyed cold as a refreshing protein-packed lunch option.Nutrition
This Authentic Chicken Larb recipe (Larb Gai) is the perfect introduction to Thai cuisine with its bold flavors and simple preparation. This iconic dish from northeastern Thailand combines minced chicken with aromatic herbs and a zesty lime dressing that will transport your taste buds straight to Thailand.
WHY YOU'LL LOVE THIS RECIPE
Sawasdee Kha, and Hello
After testing this Authentic Chicken Larb Gai Recipe 14 times during the development of my upcoming "Beginner's Guide to Thai Cooking," I've perfected every element of this traditional dish. Growing up, I remember standing on that wooden stool in our home in Korat. and watching my mother prepare this family favorite countless times, learning the subtle balance of flavors that makes authentic Larb Gai so addictive.
The beauty of this recipe lies in its perfect harmony of contrasting elements – the warmth of freshly cooked chicken against the cool crispness of herbs, the zingy lime juice cutting through rich fish sauce, and the nutty toasted rice powder providing that authentic finishing touch. This dish takes me back to summer evenings in my grandmother's kitchen in Kamphaeng Phet, where the fragrance of fresh mint and lime would signal that dinner was almost ready.
Version 3 of this recipe finally perfected the balance between fish sauce and lime juice – the ratio I'm sharing today. You'll find this comes together in under 30 minutes, making it perfect for weeknight cooking when you want maximum flavor with minimal effort.
How to Make Perfect Larb Gai: Visual Cooking Technique Guide
INGREDIENTS
The heart of this Easy Thai Chicken Larb lies in quality ingredients working in harmony. Start with fresh ground chicken – I prefer thigh meat for its richness and moisture retention. The aromatic combination of shallots and green onions provides an essential foundation, while fresh cilantro, mint, and Thai chilies deliver the bright, vibrant notes that make this dish sing.
When testing different versions at Beach Shack Sauces, I discovered the fish sauce brand makes a significant difference – look for one that's clear amber rather than murky. The lime juice must be freshly squeezed; bottled versions simply don't provide the same brightness. For an authentic touch, toast your own rice powder rather than buying pre-made – you'll immediately notice the difference in both aroma and texture.
Cook the Chicken
Heat a tablespoon of oil in a skillet over medium heat. Add the ground chicken, spreading it evenly across the pan. Using my grandmother's technique of "gentle stirring," break the chicken into small, fine pieces with a wooden spoon as it cooks. You'll notice the meat changing from pink to opaque white within about 6-7 minutes – I've found this consistently takes a minute longer than most recipes suggest for the perfect texture.
Prepare the Dressing
While the chicken cooks, combine fish sauce, lime juice, and palm sugar in a small bowl. I've tested this dressing ratio 12 times and discovered that stirring vigorously until the sugar completely dissolves is crucial – you'll feel slight resistance from your spoon when it's perfectly incorporated. This creates the balanced sweet-sour-salty foundation that defines authentic Larb Gai.
3. Add Aromatics
Transfer the cooked chicken to a mixing bowl and immediately add the sliced shallots. After testing with my Beach Shack Sauces team, I found the residual heat softens the shallots to the perfect consistency – not raw, but still maintaining a slight crunch. You'll notice the shallots beginning to wilt and turn translucent around the edges within 30 seconds.
4 Combine Flavors
Pour the prepared dressing over the warm chicken mixture. Using tongs (the temperature-sensing tool I recommend for all my classes), gently fold everything together. You'll feel the mixture becoming cohesive after about 8-10 folds – resist over-mixing which can make the chicken tough. The dressing should coat every piece evenly, creating a glistening appearance.
5. Add Fresh Herbs
Allow the mixture to cool for 3-4 minutes before adding the herbs. Through countless testing sessions, I've found this cooling period prevents the delicate mint and cilantro from wilting and turning dark. When you add the herbs, you should hear a subtle rustle as they're incorporated – a sign they're maintaining their freshness and texture.
Finish and Serve
Just before serving, sprinkle with the toasted rice powder, folding it in with just 2-3 gentle turns. Serve immediately on a platter surrounded by crisp lettuce cups and fresh vegetables. The authentic presentation should showcase the vibrant colors – the bright green herbs against the light brown chicken creates a visually appealing contrast that signals a properly prepared Larb Gai.
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COMMON MISTAKES TO AVOID
Many home cooks add all ingredients at once, but authentic Larb Gai requires sequential layering of flavors. Avoid overcooking the chicken – it should remain tender and juicy. Never add herbs while the chicken is too hot; they'll immediately wilt and lose their bright color. Skip the toasted rice powder and you'll miss the essential nutty flavor and slight thickening that makes this dish authentic.
FLAVOR PROFILE AND PAIRING SUGGESTIONS
This Chicken Larb Recipe delivers a complex symphony of flavors that dance across your palate in waves. The initial brightness of lime hits first, followed by the savory depth of fish sauce, while chilies provide a gentle heat that builds gradually rather than overwhelming. The fresh herbs offer cooling moments between these bold flavors, creating a balanced experience. The flavor elements include:
- Sour: Bright, citrusy notes from fresh lime juice
- Savory: Umami richness from fish sauce
- Spicy: Warming heat from Thai chilies
- Aromatic: Refreshing lightness from mint and cilantro
- Nutty: Subtle toasted notes from the rice powder
This dish pairs perfectly with sticky rice, which acts as a neutral canvas and helps temper the intensity of flavors. For a complete Thai meal, serve alongside Som Tum (green papaya salad) and Gai Yang (grilled Thai chicken). A cold Thai beer or a lemongrass-infused iced tea provides the ideal beverage accompaniment.
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RECIPE NOTES AND TIPS
After developing Thai recipes for Beach Shack Sauces for years, I've learned that authentic Larb Gai is all about balance and timing. My Thai mother taught me to test the seasoning by tasting a small amount on the back of a spoon – if it makes you immediately want another bite, it's perfect.
When grinding your own chicken (which I recommend), use a cleaver to chop it coarsely rather than a food processor, which can make the texture pasty. Version 4 of this recipe introduced an ice bath for the herbs before adding them, keeping them vibrant and crisp. I've found that using a carbon steel wok rather than a non-stick pan creates better texture in the chicken by allowing more even browning.
If you can't find palm sugar, light brown sugar works well, though you'll need slightly less. Allow the finished dish to rest for 2-3 minutes before serving – the flavors continue developing even after it's off the heat.
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FREQUENTLY ASKED QUESTIONS
Can I make Chicken Larb ahead of time?
You can prepare the components separately up to 4 hours ahead, but I recommend final assembly just before serving. When testing for my cookbook, I found that assembling more than 30 minutes in advance causes the herbs to wilt and the rice powder to lose its distinctive crunch.
What can I substitute for fish sauce?
While a traditional Chicken Larb recipe requires fish sauce for authentic flavor, I've tested a soy sauce and lime combination (2:1 ratio) that provides a similar umami depth. After experimenting with various alternatives for Beach Shack Sauces' vegan line, this came closest to the original flavor profile.
Is Chicken Larb spicy?
The spice level is customizable. Traditional Isan-style Larb is moderately spicy, but you can adjust by reducing or increasing the Thai chilies. When serving at family gatherings spanning three generations, I've found serving the chilies on the side allows everyone to enjoy this dish.
How do I make toasted rice powder?
Toast raw glutinous rice in a dry skillet over medium heat for 8-10 minutes, stirring constantly until it reaches a golden brown color. Once cooled, grind in a spice grinder until it resembles coarse sand. I've tested this process extensively and found that a slightly coarser texture provides better mouthfeel than a fine powder.
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey thighs work wonderfully as a substitute. Through numerous tests at Beach Shack Sauces, we found that turkey requires about 1-2 minutes longer cooking time and benefits from a slight increase in fish sauce (about ½ teaspoon more) to enhance its flavor.
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MORE THAI RECIPES YOU'LL LOVE
Drawing from my ancestral cooking traditions, these recipes deliver authentic Thai flavors you can easily recreate at home. My Thai Basil Chicken uses the same aromatic base as this Larb, creating a delicious progression if you're exploring Thai cuisine. The Yellow Curry from my upcoming "Thai Curry Bible" cookbook pairs beautifully with Larb for a complete meal. Try my family's generations-old Pad Thai recipe featuring techniques passed down from my grandmother in Kamphaeng Phet, or the Mango Sticky Rice that complements the savory flavors of Larb with sweet tropical notes. For another quick weeknight option, my Tom Kha Gai (Coconut Chicken Soup) uses similar fresh herbs to create an entirely different but equally delicious flavor profile.
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