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Larb Gai (Minced Chicken Herb Salad)

Name: Larb Gai (Minced Chicken Herb Salad)
Total time: 15 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: 200g Ground chicken; 1/2 Red onion; 3 stalks Green onion; 1 handful Cilantro; 1 handful Mint; 2 tbsp Sticky rice, toasted and ground; 2 tbsp Fish sauce; 1 Lime; 1 tsp Chili powder; 1 tsp Sugar

Side Dish

⏱ 15 min

👥 Serves 2

Difficulty ⭐⭐

Ground chicken tossed with fragrant herbs and lime — a signature dish of Isan cuisine.

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📖 The Story Behind This Dish

Larb is a specialty of the Isan region, with a nearly identical dish also found in Laos. Traditionally eaten by hand alongside sticky rice (khao niao). The key to its fragrance is toasted rice powder (khao kua).

🌆 Where it's eaten: A village festival in Isan: piled high on a communal platter as a party dish, enjoyed alongside Beer Chang.

🥕 Ingredients (serves 2)

Ground chicken 200g
Red onion 1/2
Green onion 3 stalks
Cilantro 1 handful
Mint 1 handful
Sticky rice, toasted and ground 2 tbsp
Fish sauce 2 tbsp
Lime 1
Chili powder 1 tsp
Sugar 1 tsp

👩‍🍳 Instructions

Cook the ground chicken with a small amount of water (3 tbsp) until crumbly.
Remove from heat and let cool slightly.
Mix in the sliced red onion, green onion, cilantro, and mint.
Season with fish sauce, lime juice, chili powder, and sugar.
Add the toasted rice powder and toss to combine.
Plate and garnish with extra mint and lime.

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