This Thai chicken larb recipe, Larb Gai, is an addictive and vibrant dish perfect for dinner. Bright lime, spicy chili, subtle sweetness and savory fish sauce combine with fresh herbs for a lively, refreshing meal. It’s especially nice served with crisp cucumber slices and cabbage leaves.
During a trip to Thailand we ate larb in many forms — it’s a versatile staple from Laos and the Isan region. Larb can be made with a variety of proteins and mushrooms, so feel free to substitute ground pork, beef, turkey or even chopped mushrooms.
What is chicken larb?
Larb gai is a Southeast Asian salad of seasoned, cooked ground chicken tossed with fresh herbs such as mint, cilantro and green onions, plus fish sauce, lime and toasted rice powder. Often spelled laab or lop, this dish is a favorite in Laos and northeastern Thailand (Isan).
What ingredients do you need?
Ground chicken: Finely broken-up ground chicken forms the base. Cook it until just browned and slightly crisp. You can also use ground pork, beef or turkey.
Fresh herbs: Mint, cilantro and green onions add brightness and a pleasant crunchy texture.
Lime juice: Plenty of fresh lime juice brightens the dish and balances the savory flavors.
Fish sauce: Adds umami and depth to balance the acidity.
Chili: Thai chili flakes deliver heat; adjust to taste or use other chiles, chili paste or sambal oelek.
Toasted rice powder: Essential for authentic larb, toasted rice powder adds a nutty, slightly smoky note and a little texture.
Shallots: Thinly sliced Thai shallots (or regular shallots/red onion) provide a final crunchy layer.
Greens for serving: Cabbage leaves or romaine lettuce work well as wraps; cucumber slices are a refreshing accompaniment.
This larb stores well in the fridge, making it a great make-ahead option for lunches.
Steps to make this Thai larb gai
Cook the ground chicken
Heat a dry or lightly oiled skillet over medium-high heat. Add the ground chicken and break it up into small pieces with a spatula. Cook until fully done and slightly crisp in places, about 10–15 minutes. Remove from heat and keep warm.
Make the toasted rice powder
Toast uncooked white rice (or rice used specifically for larb) in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 10–15 minutes. Let it cool briefly, then grind in a mortar and pestle or spice grinder until it becomes a coarse-to-fine powder. About 1–2 tablespoons are typical for this recipe.
Season and combine
Return the cooked chicken to low heat briefly, then add the toasted rice powder and chili flakes. Stir in sugar, fish sauce and fresh lime juice to taste, tossing to combine so the flavors meld.
Add aromatics and herbs
Off the heat, fold in thinly sliced shallots, sliced green onions and torn cilantro. Add the mint last so it retains its bright flavor and doesn’t wilt from residual heat.
Serve
Serve the larb with lime wedges, cucumber slices, cabbage or romaine leaves for wrapping. It’s also excellent with jasmine or sticky rice.
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Thai Chicken Larb
Ingredients
- 1 pound ground chicken
- 2 tablespoons toasted rice powder
- 1 tablespoon chili powder (adjust to taste)
- 1 teaspoon sugar
- 1 1/2 tablespoons fish sauce
- 2 tablespoons fresh lime juice (plus wedges)
- 1 bundle cilantro, roughly torn
- 1–2 green onions, sliced
- 1 bundle mint, stems removed, roughly torn
- 2 small shallots, thinly sliced
- 1 head green cabbage, for serving
- 1–2 cucumbers, for serving
Instructions
- Cook the ground chicken in a skillet, breaking it into small pieces. Cook until fully done and slightly crisp, about 10–15 minutes.
- While the chicken cooks, toast rice in a dry skillet until golden, 10–15 minutes. Cool slightly and grind to a powder in a mortar and pestle or spice grinder.
- Add the toasted rice powder and chili flakes to the cooked chicken. Stir in sugar, fish sauce and lime juice until well combined.
- Fold in thinly sliced shallots and toss to combine.
- Turn off the heat and add green onions and cilantro. Add mint last to keep it bright and fresh.
- Serve with lime wedges, cucumbers, cabbage leaves or jasmine/sticky rice.
Nutrition
Nutrition information is an approximation.