Minced chicken with lime, fish sauce, toasted rice powder, and fresh herbs — aromatic and spicy.
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.
Serves 4
Toast uncooked rice in a dry pan over medium heat until golden, stirring constantly. Grind in a spice grinder.
Heat oil in a wok or skillet. Fry garlic until fragrant. Add ground chicken and stir-fry until fully cooked, breaking it up.
Remove from heat. Add lime juice, fish sauce, rice powder, and half the herbs. Toss well.
Transfer to a plate. Top with remaining herbs, scallions, and chilies. Serve at room temperature with sticky rice.
Roasted rice powder is essential — it adds a nutty, earthy flavor.
Keep larb at room temperature; cold temperatures dull the flavors.
Use fresh herbs; dried won't have the same brightness.
Source the freshest ground chicken you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
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.
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.
Larb is one of Isaan's most beloved dishes and has become a national treasure in Thailand. It's often served at celebrations and is considered a staple of Isaan cuisine.
Som tam is a pounded green papaya salad. Larb is a minced meat salad. Both are Isaan classics.
Ground thighs are fattier and more flavorful. Breast works but may be drier.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If ground chicken is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 4 servings total
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