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Per serving
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- 1
Toast the rice (khao khua)
Add the jasmine rice to a dry skillet over medium heat. Toast, stirring often, until the grains turn deep golden and smell nutty, about 8 to 10 minutes. Let cool, then grind to a coarse, sandy powder in a spice grinder or mortar and pestle. This toasted rice powder is the soul of larb, so don't skip it.
- 2
Mix the dressing
In a small bowl, stir together the fish sauce, lime juice, and sugar until the sugar dissolves. Taste it. You're after a bright balance of salty, sour, and just a whisper of sweet.
- 3
Cook the chicken
Add a splash of water (about 3 tablespoons) to a skillet over medium-high heat. Add the ground chicken and cook, breaking it into small crumbles, until cooked through and no longer pink, 5 to 6 minutes. Cooking in water instead of oil keeps the meat loose and light, the way it's done in Isan.
- 4
Season
Finely chop the shallots and thinly slice the scallions. Add the Thai chili flakes and the dressing to the chicken, toss for about 30 seconds, then pull the pan off the heat.
- 5
Finish and serve
Roughly chop the cilantro and mint. Fold the shallots, scallions, cilantro, mint, and toasted rice powder into the warm chicken right before serving so the rice stays crunchy and the herbs stay fresh. Serve with sticky rice, lettuce cups, and extra lime wedges.
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Larb Gai (Thai Minced Chicken Salad)
Created by: SpiceRouteCooks
Ingredients
- 1 lb ground chicken
- 3 tbsp jasmine rice
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp Thai chili flakes
- 1 tsp sugar
- 2 shallots
- 3 scallions
- 3 tbsp cilantro
- 3 tbsp mint
Instructions
- Toast the rice (khao khua)Add the jasmine rice to a dry skillet over medium heat. Toast, stirring often, until the grains turn deep golden and smell nutty, about 8 to 10 minutes. Let cool, then grind to a coarse, sandy powder in a spice grinder or mortar and pestle. This toasted rice powder is the soul of larb, so don't skip it.
- Mix the dressingIn a small bowl, stir together the fish sauce, lime juice, and sugar until the sugar dissolves. Taste it. You're after a bright balance of salty, sour, and just a whisper of sweet.
- Cook the chickenAdd a splash of water (about 3 tablespoons) to a skillet over medium-high heat. Add the ground chicken and cook, breaking it into small crumbles, until cooked through and no longer pink, 5 to 6 minutes. Cooking in water instead of oil keeps the meat loose and light, the way it's done in Isan.
- SeasonFinely chop the shallots and thinly slice the scallions. Add the Thai chili flakes and the dressing to the chicken, toss for about 30 seconds, then pull the pan off the heat.
- Finish and serveRoughly chop the cilantro and mint. Fold the shallots, scallions, cilantro, mint, and toasted rice powder into the warm chicken right before serving so the rice stays crunchy and the herbs stay fresh. Serve with sticky rice, lettuce cups, and extra lime wedges.