Larb Gai

About This Recipe

Larb gai is a beloved Thai-Lao dish featuring minced chicken mixed with lime juice, chili, fresh herbs, and roasted rice powder for a complex interplay of flavors and textures. Rooted in the everyday cooking of Thai Lao kitchens, Larb Gai balances technique and tradition: the ground chicken is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the ground chicken, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 1 lbground chicken
• 4 tbsplime juice
• 3 tbspfish sauce
• 2-3red Thai chilies, minced
• 3 tbsptoasted rice powder (khao kha)
• 1 bunchfresh mint and cilantro, chopped

Instructions

1. 1

   Toast rice

   Dry-toast 2 tbsp uncooked jasmine rice in a pan over medium heat for 3-4 minutes until golden and fragrant. Grind into powder using mortar or food processor.

   Toast just before using for maximum aroma

2. 2

   Cook chicken

   Cook ground chicken in a skillet over medium-high heat, breaking apart as it cooks, until no pink remains (about 8-10 minutes).

   Don't overcook chicken or it will become dry

3. 3

   Mix dressing

   In a bowl, combine lime juice, fish sauce, and minced chilies, adjusting flavors to balance hot, sour, and salty.

   Taste as you go to get the right balance

4. 4

   Combine salad

   Add the cooked chicken to the dressing while still warm. Stir in rice powder and fresh herbs. Serve immediately on lettuce leaves with sticky rice.

Variations

• •

  Use ground pork, turkey, or duck instead of chicken

• •

  Add mushrooms or minced liver for texture variation

• •

  Make vegetarian version with crumbled tofu

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best served fresh. Leftover keeps refrigerated for 24 hours. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions