Larb Gai is the kind of dish that wakes up your palate in the best way. It’s bright with lime, savory with fish sauce, spicy from chilies, and rounded out by fresh herbs. You get juicy minced chicken, crunchy toasted rice, and a cooling finish from mint.
It’s quick to make, easy to adjust, and perfect for a light lunch or a shareable dinner. If you’re craving something vibrant but simple, this Thai and Laotian favorite never disappoints.
Why This Recipe Works
- Balanced flavors: Lime juice, fish sauce, and a touch of sugar create a classic sweet-sour-salty balance that makes the dish pop.
- Textural contrast: Toasted rice powder adds a gentle crunch and nutty aroma that makes larb feel complete.
- Fresh herbs: Mint and cilantro brighten everything and lighten the savory chicken.
- Quick cooking: Minced chicken cooks in minutes, keeping it tender and juicy.
- Customizable heat: Fresh chilies or chili flakes let you control the burn without losing flavor.
What You’ll Need
- 1 lb (450 g) minced chicken (dark meat preferred for juiciness, or a mix)
- 1/3 cup fresh lime juice (about 3–4 limes)
- 2–3 tbsp fish sauce (adjust to taste)
- 1–2 tsp sugar (palm sugar if you have it; optional but helpful for balance)
- 2–3 Thai bird’s eye chilies, finely chopped, or 1–2 tsp chili flakes (to taste)
- 1 small red onion or 3–4 shallots, thinly sliced
- 1/2 cup fresh mint leaves, loosely packed
- 1/2 cup cilantro, chopped (stems and leaves)
- 2 scallions, thinly sliced
- 2–3 tbsp toasted rice powder (khao khua; see below)
- 1–2 tbsp neutral oil (optional, for cooking the chicken)
- Pinch of salt (only if needed after tasting)
- For serving: Cucumber slices, lettuce leaves, and sticky rice or jasmine rice
To make toasted rice powder: Toast 3–4 tbsp raw jasmine rice in a dry skillet over medium heat, stirring until golden and fragrant. Cool, then grind to a coarse powder using a mortar and pestle or spice grinder.
How to Make It
- Make the toasted rice powder: If you haven’t already, toast and grind the rice.
Keep it slightly coarse for texture.
- Prep the aromatics: Thinly slice the red onion or shallots. Chop the chilies. Slice the scallions.
Pick the mint leaves and roughly chop the cilantro.
- Mix the dressing base: In a bowl, combine lime juice, fish sauce, and sugar. Stir until the sugar dissolves. Taste—it should be bright, salty, and just a touch sweet.
- Cook the chicken: Heat a skillet over medium-high.
Add the minced chicken (a small splash of water or a little oil helps prevent sticking). Break it up with a spoon and cook just until no longer pink, 4–6 minutes. Keep it juicy—don’t brown it hard.
- Season the chicken while warm: Transfer the cooked chicken to a large bowl.
While it’s still warm, add the dressing and chilies. Toss well so the flavors absorb.
- Add aromatics: Stir in the sliced onion/shallots and scallions. Let it sit for 1–2 minutes to soften slightly in the warm mixture.
- Finish with herbs and rice powder: Fold in the mint, cilantro, and toasted rice powder.
Start with 2 tbsp rice powder and add more to taste. The mixture should be moist but not watery.
- Adjust to taste: Add more lime for brightness, fish sauce for saltiness, or sugar for balance. If it tastes flat, it likely needs another squeeze of lime.
- Serve: Spoon into lettuce cups or serve alongside sticky rice, cucumber, and extra herbs.
Eat warm or at room temperature.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Keep herbs fresh: If possible, keep some mint and cilantro separate and fold them in right before eating.
- Reheating: Larb is best at room temperature. If you must warm it, do so gently to avoid drying out the chicken.
- Freezing: Not recommended. The herbs and lime lose their punch, and the texture suffers.
Why This Is Good for You
- Lean protein: Minced chicken offers a satisfying, lower-fat protein source, especially if you use a mix with some dark meat for flavor.
- Herbs and aromatics: Mint, cilantro, and onions bring antioxidants and freshness without heavy sauces.
- Naturally light: No creamy dressings or deep-frying—just bright flavors and clean ingredients.
- Adjustable sodium and heat: You control the fish sauce and chilies, so it’s easy to tailor to your needs.
Common Mistakes to Avoid
- Overcooking the chicken: Dry chicken makes the salad dull.
Cook just until opaque and break it into small pieces.
- Skipping the rice powder: It’s not just a garnish—it adds body and a toasty aroma. Don’t omit it if you can help it.
- Adding herbs too early: If the chicken is scorching hot, the mint will wilt and turn dark. Fold herbs in at the end.
- Unbalanced dressing: Taste, then tweak.
If it’s too salty, add more lime or a pinch of sugar. If it’s too sour, add a bit more fish sauce.
- Too much liquid: If the mixture gets watery, add a bit more toasted rice powder and toss again.
Alternatives
- Protein swaps: Try turkey, pork (larb moo), beef, or crumbled firm tofu for a vegetarian take. For tofu, press it well and sauté to remove moisture.
- Herb variations: Add Thai basil or more cilantro if you’re short on mint.
Keep at least one fresh herb for balance.
- Heat options: Use red pepper flakes, ground dried chilies, or a mild fresh chili if bird’s eye chilies are too hot.
- Gluten-free note: Most fish sauce is gluten-free, but check the label. Serve with rice or lettuce cups.
- No grinder for rice powder? Use a mortar and pestle, or buy pre-made toasted rice powder at Asian markets.
FAQ
Can I use rotisserie or leftover cooked chicken?
You can, but the texture won’t be as juicy. If using leftover chicken, shred it finely and warm it briefly with a splash of water before adding the dressing so it absorbs the flavors better.
What if I can’t find fish sauce?
Soy sauce can stand in, but the flavor will shift.
Use light soy sauce and a splash of lime to keep it bright. If possible, add a bit of anchovy paste to mimic the depth of fish sauce.
How spicy should larb gai be?
That’s up to you. Traditional versions can be quite spicy, but you can start with a small amount of chili and add more after tasting.
The lime and herbs help balance the heat.
Can I make it ahead?
You can cook the chicken and make the dressing up to a day ahead. Toss with onions, herbs, and rice powder just before serving for the best texture and freshness.
What should I serve with larb gai?
Sticky rice is classic. Jasmine rice, lettuce leaves, cucumber, and extra mint make it a complete, refreshing meal.
A side of grilled vegetables pairs nicely too.
Is sugar necessary in the dressing?
It’s optional but helpful. A small amount rounds out the lime and fish sauce without making it sweet. If avoiding sugar, you can skip it or use a tiny bit of honey.
Can I make it without toasted rice powder?
Yes, but you’ll miss the nutty aroma and signature texture.
If you must skip it, reduce the dressing slightly so the salad doesn’t get watery.
How do I keep the mint from blackening?
Add it at the very end and avoid piping hot chicken. Tear or gently chop the leaves to prevent bruising, and toss lightly.
Wrapping Up
Larb Gai is fast, fresh, and full of energy. With a handful of pantry staples and a bunch of herbs, you get a meal that tastes like sunshine and spice.
Keep the balance right, fold in the mint at the end, and don’t forget the toasted rice powder. Whether you serve it in lettuce cups or with warm sticky rice, this is a dish you’ll come back to again and again.