Spicy, tangy minced chicken salad with toasted rice powder and fresh herbs
Thai Larb Gai
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
About 3 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A bright, intensely flavored Thai salad of minced chicken seasoned with lime, fish sauce, chili flakes, and aromatic toasted rice powder. Refreshing, bold, and addictive.
Cuisine: Thai
Category: Salad, Appetizer
Difficulty: Easy
Cost: $
Dietary: Gluten-Free, Dairy-Free, Low-Carb
Quick Summary
20 min total time|4 servings|Easy difficulty
A bright, intensely flavored Thai salad of minced chicken seasoned with lime, fish sauce, chili flakes, and aromatic toasted rice powder. Refreshing, bold, and addictive.
ThaiGluten-FreeDairy-FreeLow-Carb
Sarah Chen
(Updated )
Larb is Thailand's national salad, and once you taste it, you understand why it holds such a revered place. This is not a gentle dish — it is an explosion of flavors: fiery from chili flakes, tangy from lime juice, savory from fish sauce, and texturally fascinating from the nutty crunch of toasted rice powder.
The minced chicken is barely cooked — just enough to lose its raw color — keeping it tender and juicy. Shallots, mint, cilantro, and green onions provide freshness, while the toasted rice powder (khao kua) adds an addictive nuttiness that is the secret ingredient.
Served in lettuce cups or alongside sticky rice, larb is the perfect balance of light and bold.
Ingredients
- 500g ground chicken
- 3 tbsp fish sauce
- 3 tbsp lime juice (about 3 limes)
- 1 tbsp toasted rice powder (khao kua)
- 1-2 tsp dried chili flakes (prik pon)
- 4 shallots, thinly sliced
- 3 green onions, sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 tbsp chicken broth or water
- Lettuce leaves and sticky rice for serving
Instructions
- 1
Make toasted rice powder: Toast 2 tbsp raw glutinous rice in a dry pan over medium heat until deep golden, about 5 minutes. Grind in a mortar or spice grinder.
- 2
In a skillet over medium-high heat, add ground chicken and 1 tbsp broth. Cook, breaking apart, until just cooked through, about 5-6 minutes. Do not overcook.
- 3
Remove from heat immediately. Add fish sauce, lime juice, chili flakes, and toasted rice powder. Toss well.
- 4
Add shallots, green onions, mint, and cilantro. Toss gently to combine.
- 5
Taste and adjust: it should be equally sour (lime), salty (fish sauce), and spicy (chili). Adjust to your preference.
- 6
Serve immediately in lettuce cups or on a plate with sticky rice and raw vegetables (cucumber, cabbage, green beans).
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve as a light main course or alongside grilled protein
Substitutions
Ground chickenGround pork, turkey, or mushrooms
All work well; mushrooms make an excellent vegetarian version
Fish sauceSoy sauce or coconut aminos
Less umami depth but works for those avoiding fish sauce
Dried chili flakesFresh Thai chilies, minced
Slightly different character; both are traditional
Tips & Storage
Pro Tips
Toasted rice powder is essential — it adds the characteristic nutty flavor and slightly gritty texture. Do not skip it.
Make extra toasted rice powder and store it in a jar. It keeps for months and is useful for many Thai and Laotian dishes.
Do not overcook the chicken. It should be just cooked through and still moist.
Larb should be served at room temperature, not hot. This allows the flavors to be more vibrant.
Storage
Refrigerate the cooked chicken mixture (without herbs) for up to 2 days. Add fresh herbs and re-season with lime juice just before serving.
Reheating
Larb is traditionally served at room temperature. If refrigerated, let it come to room temperature and add fresh lime juice and herbs before serving.
Nutrition Facts
Per serving (3/4 cup) · 4 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates6g
Fat9g
Fiber1g
Sugar2g
Sodium920mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is toasted rice powder?
- Khao kua is raw sticky (glutinous) rice that is dry-toasted in a pan until golden and then ground. It adds a distinctive nutty flavor and slight crunch to larb and other Thai salads.
- Can I use pork instead of chicken?
- Absolutely — larb moo (pork larb) is equally popular. Ground turkey also works well.
- Is larb supposed to be served hot?
- No — larb is traditionally served at room temperature or slightly warm. This allows the lime and fish sauce flavors to shine.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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