Chicken larb is a warmly seasoned minced-meat salad associated with Thailand’s Isan region, where it is commonly served with herbs, lime, toasted rice powder, and sticky rice. This version uses ground chicken and crisp lettuce or cabbage for a bright, savory meal with plenty of texture; family and regional versions vary in their herbs, heat, and balance of sour and salty flavors.
Ingredients
- 2 tablespoons (24 g) uncooked jasmine or other long-grain rice, for toasted rice powder
- 1 pound (454 g) ground chicken
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) fish sauce
- 3 tablespoons (45 ml) fresh lime juice, plus extra wedges for serving
- 1 teaspoon (4 g) granulated sugar
- 1/2 teaspoon (1 g) Thai chile flakes, or to taste
- 1/2 cup (50 g) thinly sliced shallot
- 1/2 cup (15 g) roughly chopped fresh mint leaves
- 1/2 cup (15 g) roughly chopped fresh cilantro leaves and tender stems
- 2 green onions (about 30 g), thinly sliced
- 3 cups (210 g) finely shredded green cabbage, for serving
- 12 large lettuce leaves (about 150 g), such as butter lettuce or romaine, for serving
Instructions
- Prepare the toasted rice powder. Put the uncooked rice in a small, dry skillet over medium heat. Stir frequently for 4 to 5 minutes, until the grains are golden in spots and smell nutty. Tip them onto a plate to cool briefly, then grind to a coarse powder with a spice grinder or mortar and pestle. Keep some texture; it should not be as fine as flour. Set aside 1 tablespoon for the larb. The remaining powder can be refrigerated for another use.
- Set up the serving ingredients. While the rice toasts, slice the shallot and green onions, chop the mint and cilantro, and arrange the cabbage and lettuce on a platter. Measure the fish sauce, lime juice, sugar, and chile flakes so they are ready to add as soon as the chicken is cooked. Keep the herbs separate from the hot pan until the final step so their aroma stays fresh.
- Cook the chicken. Put the ground chicken and water in a medium skillet over medium heat. Break the meat into small pieces with a wooden spoon and cook, stirring often, for about 7 to 9 minutes. Check the thickest clumps with a food thermometer: USDA FSIS guidance sets 165°F (74°C) as the safe minimum internal temperature for poultry. Continue cooking and checking if needed. The chicken should be fully cooked, with no raw-looking pieces.
- Season while warm. Take the skillet off the heat. Stir in the fish sauce, lime juice, sugar, and chile flakes. Add the sliced shallot and 1 tablespoon of the toasted rice powder, then mix until the seasoning is evenly distributed. Taste a small bite after it cools enough to eat safely. Add a little more lime for sharper sourness, fish sauce for salt, or chile for heat, tasting as you go.
- Fold in the herbs. Add the mint, cilantro, and green onions and toss gently. The residual heat will soften the shallot slightly while leaving the herbs fragrant. If the mixture looks dry, add 1 to 2 teaspoons of water or a small squeeze of lime rather than extra oil; larb is typically juicy and lightly coated, not dressed like a heavy mayonnaise salad.
- Finish and serve. Sprinkle over a little more toasted rice powder if you want extra nutty texture. Spoon the chicken larb onto the platter beside the cabbage and lettuce, or pile it into individual lettuce leaves. Serve promptly with lime wedges and, if desired, steamed jasmine rice or sticky rice.
Tips
- Toast gently. Rice can go from golden to scorched quickly, especially in a thin pan. Stir constantly near the end and remove it as soon as it smells toasted. Let it cool enough to handle before grinding, and aim for a coarse, sandy texture rather than a paste.
- Find the right balance. Fish sauce brands vary in saltiness, and limes vary in acidity. Start with the listed amounts, then adjust in small increments after the chicken is cooked. A balanced larb should taste savory and lively, with the lime and herbs noticeable rather than buried under chile.
- Choose a practical substitute. Toasted rice powder, sometimes sold as khao khua, may be available at Thai or Southeast Asian grocery stores. If you cannot find it, make it from the rice in this recipe. In a pinch, leave it out; the dish will still taste good but will lose the characteristic toasted aroma and slight crunch. Lemon juice can stand in for lime, though its flavor is less floral.
- Control the heat and texture. Chile flakes can differ considerably in strength, so begin with less if serving people with different spice preferences and put extra at the table. Keep the ground chicken in small crumbles, but do not mash it into a paste. The rice powder and chopped herbs should remain distinct.
Serving Suggestions
For a traditional-style meal, serve the larb with sticky rice and raw vegetables. Sticky rice is often eaten by hand in Isan: pinch off a small piece, roll it lightly, and use it to pick up a little larb. Steamed jasmine rice is an easy alternative, especially if you want a plate rather than a shared platter. The recipe itself is not a complete guide to cooking either rice, so prepare your preferred rice separately according to its package directions.
Set out the lettuce leaves, shredded cabbage, and lime wedges so everyone can build a bite with the amount of crunch and acidity they like. Cucumber spears, raw green beans, or additional fresh herbs also work well alongside the dish. For a more substantial spread, serve it with a clear vegetable soup or another simple Thai-style side that will not compete with the lime, fish sauce, and mint. If serving as an appetizer, offer smaller lettuce cups; as a main meal, serve generous portions with rice.
Variations
Use another ground meat: Ground pork is common in many larb versions and can replace the chicken in the same quantity. Cook it until it reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Ground turkey can also be used, but because it is poultry it must reach 165°F (74°C). The flavor and fat level will change, so taste the dressing and adjust the lime and fish sauce after cooking.
Make it vegetarian: Replace the chicken with about 14 ounces (400 g) of crumbled firm tofu or finely chopped mushrooms. Brown the tofu or mushrooms in a skillet until their excess moisture has cooked off, then season as directed. Use soy sauce or a vegetarian fish-sauce alternative instead of fish sauce; the result will have a different, less marine savory note. Add the substitute gradually, since salt levels vary.
Adjust the herbs: Mint and cilantro are a fresh, widely used combination, but some cooks add sawtooth coriander or culantro. These can be harder to find; extra cilantro is a workable substitute, though it will not have the same sharper, longer leaves and distinctive aroma. You can also increase the mint or add a small amount of thinly sliced lemongrass for a different citrusy note.
Make it less spicy: Reduce the chile flakes to a pinch or omit them, then pass chile separately at the table. For more heat, add a little at a time after tasting. Some versions include roasted chile or fresh chile, but adding a whole fresh pepper can make the heat uneven, so slice it finely and serve it on the side if guests have different preferences.
Storage and Reheating
Refrigerate leftover chicken larb within 2 hours of cooking, in a shallow covered container. It keeps for 3 to 4 days in the refrigerator. For the best texture, store the chicken mixture separately from the lettuce and cabbage, which can soften when they sit against the dressing. If you know there will be leftovers, set aside some clean serving vegetables before bringing the platter to the table.
Reheat only the portion you plan to eat, in a skillet over medium-low heat or in the microwave, stirring as needed until it reaches 165°F (74°C). Add a teaspoon of water if the chicken seems dry, then taste and refresh it with lime and herbs after reheating. Avoid repeatedly warming and cooling the full batch. Freezing is possible for the cooked chicken mixture, though the herbs lose their fresh character; freeze it in an airtight container for up to 2 months for best quality, thaw in the refrigerator, and reheat to 165°F (74°C). Add fresh herbs and toasted rice powder after reheating.
Frequently Asked Questions
What does larb taste like?
Larb is savory, tart, herbal, and often spicy, with toasted rice adding a subtle nutty crunch. The balance differs among cooks and regions. This recipe starts with moderate chile and a clear lime-and-fish-sauce dressing, so you can adjust the seasoning at the table.
Is this the same as larb gai?
Gai means chicken, and larb gai refers to chicken larb. The name is used for dishes made in different ways, and recipes can vary in meat, herbs, chile, and seasoning. This version uses ground chicken, lime, fish sauce, mint, cilantro, and toasted rice powder; it is one practical home-cooking interpretation rather than the only version.
Can I make the toasted rice powder ahead?
Yes. Toast and grind a larger quantity, then keep it in a sealed container in a cool, dry cupboard for about 2 weeks, or refrigerate it for longer storage. Its aroma fades over time, so make a fresh batch if it smells flat or stale. Add it to the larb shortly before serving so it keeps some texture.
Can I prepare the dish ahead of time?
You can chop and refrigerate the herbs and vegetables separately, and measure the dressing ingredients earlier in the day. Cook the chicken close to serving time if possible, then add the herbs at the end. If you cook it ahead, chill it promptly and reheat to 165°F (74°C) before folding in fresh herbs and serving.
What can I use instead of fish sauce?
A vegetarian fish-sauce alternative works well if you want to avoid fish, while soy sauce is a convenient pantry substitute. Use less at first and taste, since soy sauce can be saltier and lacks fish sauce’s distinctive fermented flavor. A small splash of lime helps maintain the bright finish, but it will not make the flavor identical.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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