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Larb Gai

A vibrant Thai minced chicken salad tossed with toasted rice powder, fresh herbs, shallots, and a bright lime-fish sauce dressing. Served at room temperature and perfect spooned into lettuce cups.

30 minEasyServes 4300 cal/serving

ThaiLunchStovetopHigh ProteinLow CarbGluten-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb ground chicken
  • 2 tbsp uncooked long-grain white rice
  • 2 tbsp fish sauce
  • 1/4 cup fresh lime juice
  • 4 shallots, thinly sliced
  • 2 fresh Thai red chiles (or 1/2 tsp red pepper flakes), thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 4 green onions, sliced
  • 1/2 tsp granulated sugar
  • 2 tsp neutral oil
  • 16 butter lettuce or romaine leaves (for serving)

Instructions

  1. 1

    Toast 2 tbsp uncooked long-grain white rice in a dry skillet over medium heat, stirring constantly, for 4-6 minutes until golden and fragrant. Transfer to a spice grinder or mortar and grind to a coarse powder. Set aside.

  2. 2

    In a small bowl, whisk together 2 tbsp fish sauce, 1/4 cup fresh lime juice, and 1/2 tsp granulated sugar to make the dressing.

  3. 3

    Heat 2 tsp neutral oil in a large skillet over medium-high heat. Add 1 lb ground chicken and cook, breaking it into small pieces, for 6-8 minutes until fully cooked through to an internal temperature of 165°F (74°C). Remove from heat.

  4. 4

    Transfer chicken to a large bowl and let cool slightly. Add the dressing, 4 thinly sliced shallots, 2 thinly sliced fresh Thai red chiles (or 1/2 tsp red pepper flakes), 4 sliced green onions, and the toasted rice powder. Toss to combine.

  5. 5

    Fold in 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro leaves just before serving.

  6. 6

    Taste and adjust with extra lime juice or fish sauce. Serve spooned into butter lettuce or romaine leaves (for serving) cups.

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Questions

What internal temperature should Larb Gai reach?

For Larb Gai, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for fish sauce in Larb Gai?

The entry for Larb Gai calls for 2 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use ground beef or pork instead of ground turkey in Larb Gai?

Yes, at the same weight. Beef and pork carry more fat, so skip any oil the recipe adds for browning and drain the pan if it pools. As written, the entry for Larb Gai uses 1 lb ground chicken.

Can I make Larb Gai less spicy?

Yes. The heat in Larb Gai comes from 2 fresh Thai red chiles (or 1/2 tsp red pepper flakes), thinly sliced. For a milder plate, halve the red chiles; nothing else in the method changes.

Does Larb Gai contain fish?

Yes: 2 tbsp fish sauce. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Larb Gai?

One serving (the recipe makes 4) has 28 g of protein in about 300 calories, alongside 12 g carbohydrate and 12 g fat, plus 2 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein lunch collection.

How do I store and reheat Larb Gai?

Refrigerate what is left of Larb Gai within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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