My Authentic Chicken Larb Recipe (Larb Gai)
My mother made this on busy days because it was fast. It was also the dish she made for my birthday, every year, without discussion, without announcement. It simply appeared. I would smell it before I reached the door. We would sit at her kitchen table and eat together. This recipe is hers. The toasted rice powder, the lime still sharp, the mint loud against everything else. That is what she made. That is what this is.
Ingredients
- 1 lb ground chicken
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar or brown sugar
- 1 tsp roasted rice powder
- 2 shallots thinly sliced
- 2-3 green onions thinly sliced
- 1/4 cup fresh cilantro chopped
- 1/4 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 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.
Video
Notes
The toasted rice powder is the line between Larb and something that resembles it. It takes ten minutes to make. Do not skip it and do not substitute breadcrumbs, crushed crackers, or anything pre-made. The toasting develops a roasted, nutty quality that is entirely its own — it adds texture, it absorbs the dressing slightly, and it rounds the dish in a way nothing else does. My mother always made more than she needed. The extra kept in a small jar on the counter for a week.
The lime must be fresh. This matters more in this dish than in almost any other Thai recipe I make, because the lime juice is structural — it is not a garnish, it is half the dressing. Bottled lime juice is flat and slightly bitter in a way that pulls the dish in the wrong direction. Squeeze the limes just before they go in. Not five minutes before. Just before.
The chicken should be slightly warm when it is dressed, not hot and not cold. This is the detail most home cooks miss. Hot chicken steams the herbs. Cold chicken sits under the dressing like a wall. Warm chicken takes the lime and fish sauce in — the meat opens to them. Pull the pan off the heat, let it rest for sixty seconds, then dress it.
Leftovers, if there are any, keep in the refrigerator for one day. The rice powder will soften overnight and the herbs will wilt. It is still good the next morning — eaten cold, straight from the container, standing at the counter. My mother would not have called that leftovers. She would have called it breakfast.
Nutrition
Serving: 1/2 cupCalories: 250kcalCarbohydrates: 7gProtein: 25gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 3g
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