A sharp, herby minced chicken salad, lifted with lime, fish sauce and toasted rice powder. Ready in about 15 minutes.
Larb gai
- 500 g minced chicken
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp toasted rice powder
- 1 tsp chilli flakes, or to taste
- 3 shallots, thinly sliced
- A handful mint and coriander leaves
- Lettuce leaves and rice, to serve
- Cook the minced chicken in a dry pan over medium heat, breaking it up as it goes, until just cooked through.
- Take off the heat and stir in the fish sauce, lime juice, rice powder and chilli.
- Fold in the shallots, mint and coriander just before serving.
- Serve with lettuce leaves for wrapping and steamed sticky rice on the side.
Tips
- Stir the herbs in off the heat, cooking them wilts the flavour and colour.
- Toasted rice powder is what gives larb its texture, make your own by dry toasting raw rice then grinding it.
- Taste and adjust the lime and fish sauce balance before adding the herbs.
Toasted rice powder is not optional
Toasted sticky rice ground to a coarse powder gives larb its distinctive nutty crunch and is genuinely central to the dish, not a garnish, make your own by dry-toasting raw sticky rice until deep golden, then grinding, if you cannot find it ready-made.
Beef or pork versions
Larb moo (pork) and larb neua (beef) are just as common as the chicken version here, the method and seasoning stay the same regardless of which minced meat is used.
What is larb?
Larb is a warm minced meat salad from Laos and the Isan region of north east Thailand. The meat is cooked in a little water, then dressed with lime juice, fish sauce, chilli flakes, shallots, mint and toasted rice powder. Another dish from the same part of Thailand is tom saap, a sour, herbal and chilli hot pork rib soup.
It is sour, salty, spicy and fresh, and is eaten with sticky rice, raw vegetables and grilled meat. Larb is the national dish of Laos.
Ingredient notes and UK swaps
- Chicken: minced chicken thigh stays moister than breast.
- Toasted rice powder: dry fry raw sticky rice until golden and grind it. Some Thai grocers sell it ready made.
- Herbs: mint, coriander and spring onion. Sawtooth coriander is traditional.
- Chilli: dried chilli flakes, toasted in a dry pan for a smoky taste.
Serving
Serve warm or at room temperature with sticky rice, lettuce leaves for wrapping, sliced cucumber and green beans. Larb is best eaten the same day, as the herbs wilt and the rice powder softens.
FAQ
What is toasted rice powder?
Raw rice, dry toasted until golden then ground to a coarse powder, it adds a nutty crunch that is central to larb.
Can larb be made with other meat?
Yes, minced pork or beef both work well using the same method and seasoning.
Is larb served hot or cold?
It is usually served warm or at room temperature, soon after cooking.