Larb Gai

Name: Larb Gai
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Dried Red Chillies — 8; Sticky Rice — 2 tbsp; Palm Sugar — 1 tbsp; Fish Sauce — 2 tbsp; Lime Juice — 2 tbsp; Chicken — 500 g; Water — 60 ml; Shallots — 3; Spring Onions — 2; Sawtooth Coriander — 3 leaves; Coriander — ½ bunch; Mint — 1 bunch; White Cabbage — ¼ head; Snake Beans — 4; Cucumber — 1

This authentic Thai chicken larb salad delivers a fiery, herbaceous explosion of savoury, spicy, and zesty flavours. Gently poached chicken mince is tossed with fragrant fresh mint, coriander, crisp shallots, and nutty toasted rice powder in a tangy lime and fish sauce dressing, creating a vibrant street food classic that is traditionally served alongside cool, crunchy vegetables.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Glutinous sticky rice is ideal for making toasted rice powder, which provides an essential nutty flavour and naturally thickens the dressing.

Poaching the chicken mince in a small splash of water rather than frying ensures the meat remains tender and juicy without browning.

Red Asian shallots can be substituted with finely sliced red onion if needed.

Sawtooth coriander adds a unique, authentic herbal note, but regular coriander and fresh mint are the most crucial herbs.

Fresh raw vegetables such as cabbage wedges, snake beans, and cucumber slices are traditionally served alongside to cool the palate between spicy mouthfuls.

Toast Chillies
Dry roast the dried chillies in a frying pan until fragrant and lightly toasted, then grind into a coarse powder with seeds using a spice grinder.

Make Toasted Rice Powder
Toast the raw sticky rice in a dry frying pan over medium heat until golden and nutty, then grind to a fine powder in a mortar and pestle.

Mix Dressing
Combine the shaved palm sugar, fish sauce, lime juice, toasted chilli powder, and a pinch of toasted rice powder in a small bowl, stirring until the sugar dissolves.

Poach Chicken
Add a splash of water and the chicken to a pan over medium heat, gently breaking up the meat and cooking through without browning, then transfer to a bowl.

Combine Salad
While the chicken is still warm, toss it with the sliced shallots, prepared dressing, spring onions, sawtooth coriander, fresh coriander, and mint leaves.

Finish and Serve
Add extra toasted rice powder and chilli to taste, toss thoroughly to coat, and serve immediately alongside wedges of cabbage, snake beans, and cucumber slices.