Larb Gai
Minced chicken salad, sharp with lime and toasted rice.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 25 min
- Active
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- thai
Servings4
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Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Steps
Toast the rice in a dry pan until deep brown, then grind to a coarse powder.
Cook the chicken with the water over medium heat, breaking it fine, until cooked through, about 7 minutes.
Off the heat, stir in the lime juice, fish sauce, sugar, and chili flakes.
Fold in the shallots, scallions, herbs, and toasted rice powder and serve with lettuce and cucumber.
The rice powder is what gives larb its texture — don't skip it.
Food safety Cook ground chicken to 74°C / 165°F.