Larb Gai (Thai Spicy Chicken Salad)
ID: 8580b0bb...
A light, healthy, and incredibly flavorful Thai salad made with ground chicken, fresh herbs, toasted rice powder, and a spicy-sour dressing. It is a national dish of Laos and highly popular in Northeastern Thailand.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep all the fresh vegetables and herbs (onions, green onions, cilantro, and mint). → Cook the ground chicken in a saucepan over medium heat, stirring constantly to prevent clumping, until fully cooked. → Remove from heat and stir in the sugar, fish sauce, lime juice, chili flakes, and toasted rice powder. → Fold in the sliced onions, green onions, cilantro, and mint leaves, then adjust seasonings to taste. → Serve the mixture warm in fresh lettuce cups garnished with fried whole chilies.
Cooking Steps
Brief Cooking Order
Prep all the fresh vegetables and herbs (onions, green onions, cilantro, and mint). → Cook the ground chicken in a saucepan over medium heat, stirring constantly to prevent clumping, until fully cooked. → Remove from heat and stir in the sugar, fish sauce, lime juice, chili flakes, and toasted rice powder. → Fold in the sliced onions, green onions, cilantro, and mint leaves, then adjust seasonings to taste. → Serve the mixture warm in fresh lettuce cups garnished with fried whole chilies.
Introduction
A light, healthy, and incredibly flavorful Thai salad made with ground chicken, fresh herbs, toasted rice powder, and a spicy-sour dressing. It is a national dish of Laos and highly popular in Northeastern Thailand.
Step 1
Slice the red onion (or shallots) into thin slices and set aside.
Step 2
Thinly slice the green onions and set aside.
Step 3
Roughly chop the cilantro leaves, discarding the thick lower stems, and set aside.
Step 4
Pick the mint leaves by hand from the stems and set aside.
Step 5
In a saucepan over medium heat, add the ground chicken. Add about 1 teaspoon of water if needed to prevent sticking, and stir constantly to break up the meat.
Ingredients List
Important Notes
Toasted rice powder (Khao Khua) is essential for the authentic nutty, smoky flavor of Larb. It should be added near the end to keep it from getting too soggy.
No cooking oil is needed for cooking the chicken; a tiny splash of water is enough to get it started, and the chicken will release its own juices.
Always mix the fresh herbs after taking the pan off the heat to preserve their bright colors and fresh flavors.
You can easily substitute the chicken with ground pork, beef, turkey, or chopped mushrooms for a vegetarian version.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...