Thai Isaan Larb Gai (Spicy Chicken Salad)

About This Recipe

Larb (also spelled laab) is one of Thailand's most iconic dishes, especially beloved in Isaan. Ground chicken is mixed with a tangy lime dressing, fragrant herbs like mint and cilantro, and toasted rice powder for a nutty depth. It's eaten at room temperature with sticky rice and served with lettuce leaves for wrapping. Rooted in the everyday cooking of Thai Isaan kitchens, Thai Isaan Larb Gai (Spicy Chicken Salad) 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 dinner 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

• 400 gground chicken
• 1/4 cuplime juice
• 2 tbspfish sauce
• 2 tbsproasted rice powder
• 3 stalksscallions, chopped
• 1/2 cupfresh mint leaves
• 1/2 cupfresh cilantro, chopped
• 2thai red chilies, sliced
• 1 tbspfish sauce(for cooking)
• 2 clovesgarlic, minced

Instructions

1. 1

   Toast rice powder

   Toast uncooked rice in a dry pan over medium heat until golden, stirring constantly. Grind in a spice grinder.

2. 2

   Cook chicken

   Heat oil in a wok or skillet. Fry garlic until fragrant. Add ground chicken and stir-fry until fully cooked, breaking it up.

3. 3

   Add dressing

   Remove from heat. Add lime juice, fish sauce, rice powder, and half the herbs. Toss well.

4. 4

   Finish and serve

   Transfer to a plate. Top with remaining herbs, scallions, and chilies. Serve at room temperature with sticky rice.

Variations

• •

  Make with ground pork or beef

• •

  Add extra chili for more heat

• •

  Mix in roasted peanuts

• •

  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

Eat immediately or within 2 hours. Can refrigerate up to 1 day. 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