Spicy minced chicken salad with herbs and toasted rice powder
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.
Serves 4
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
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
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
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.
Make toasted rice powder fresh for best aroma
Use good quality fish sauce for authentic flavor
Serve warm or at room temperature on lettuce cups
Use ground pork, turkey, or duck instead of chicken
Add mushrooms or minced liver for texture variation
Make vegetarian version with crumbled tofu
Best served fresh. Leftover keeps refrigerated for 24 hours.
Larb is considered the national dish of Laos and is deeply embedded in Thai-Lao culinary tradition, often served at celebrations and gatherings.
It's toasted jasmine rice ground into powder, adding texture and nutty flavor.
Yes, ground turkey makes an excellent substitute for a leaner protein.
Per serving · 4 servings total
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