Larb Gai (Spicy Thai Minced Chicken Salad), Fresh, Crisp, and Fragrant with Mint
🧂 Ingredients
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- 300 grams ground chicken
- 3 tbsp water
- 2 tbsp white rice
- 5 pieces, thinly sliced shallots
- 1 handful fresh mint leaves
- 1 handful, roughly chopped cilantro leaves
- 2 stalks, thinly sliced scallions
- 5-8 pieces, finely chopped (adjust to taste) red bird's eye chilies
- 4 tbsp lime juice
- 3 tbsp fish sauce
- 1 tsp granulated sugar
- 1 piece, for lining/serving base lettuce leaves
- to taste for serving, thinly sliced cabbage
- 3 stalks, cut into pieces for serving long beans
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👩🍳 Instructions
- 1 Toast the white rice in a dry skillet with no oil over low heat until golden brown and fragrant, about 5-7 minutes. Stir constantly so it doesn't burn.
- 2 Remove the toasted rice, let it cool slightly, then pound or grind it using a mortar and pestle or dry blender until it becomes a coarse powder. Set aside.
- 3 Heat a skillet with a little water (not oil), then add the ground chicken. Cook while continuously stirring and breaking it up so the texture stays crumbly, not clumped.
- 4 Cook the chicken until it turns evenly white and is fully cooked, about 5-6 minutes. Remove and transfer to a large bowl, letting it cool slightly to warm.
- 5 While the chicken is still warm, add the lime juice, fish sauce, and sugar. Mix well so the seasoning is fully absorbed into the meat.
- 6 Add the sliced shallots, chopped chilies, scallions, cilantro, and some of the mint leaves. Stir gently until everything is well combined.
- 7 Finally, sprinkle in the toasted rice powder, tossing just briefly so the texture stays crisp and doesn't turn mushy.
- 8 Taste and adjust the sour-salty-spicy balance to your liking. Serve over lettuce leaves with sliced cabbage and fresh long beans on the side, and sprinkle the remaining mint leaves on top.
💡 Tips
• Don't skip toasting the rice — this is what gives Larb Gai its signature aroma and unique texture. Don't substitute it with instant rice flour.
• Cook the chicken with a little water instead of oil so the texture stays light and crumbly, just like traditional larb, rather than like a stir-fry.
• Add the seasoning while the chicken is still warm so the flavors soak in more fully into the meat.
• Fresh vegetables like cabbage and long beans help balance out the spiciness — always serve them cold and crisp.
📊 Nutrition Facts / serving
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