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.
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
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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.
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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.
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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.
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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.
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5
Fold in 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro leaves just before serving.
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6
Taste and adjust with extra lime juice or fish sauce. Serve spooned into butter lettuce or romaine leaves (for serving) cups.