Larb Gai
Ingredients
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- 2 tbsp glutinous rice
- 1 lb chicken thighs – finely chopped
- 1/2 cup water
- 2 1/2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp granulated sugar
- 1 tsp Thai chili flakes
- 1/2 cup shallot – thinly sliced (~1.5 medium shallots)
- 1/3 cup green onion – thinly sliced (~2 n/a green onions)
- 1/4 cup cilantro – coarsely chopped
- 1/2 cup mint leaves – lightly torn
- 2 cup cabbage – cut into wedges (for serving)
- 1 cup cucumber – sliced (for serving) (~0.5 medium cucumbers)
- 4 cup lettuce leaves – left whole (for serving)
Instructions
1. Toast the glutinous rice in a dry skillet over medium heat, stirring constantly, until deep golden and nutty, 8–12 minutes; cool, then grind to a coarse powder.
2. In a bowl, whisk together the fish sauce, lime juice, granulated sugar, and Thai chili flakes until the sugar dissolves; set the dressing aside.
3. Add the water to a large skillet over medium heat and bring to a gentle simmer. Add the finely chopped chicken thighs and cook, stirring and breaking up clumps, until just opaque with no pink remaining, 4–6 minutes.
4. Remove the skillet from the heat. Sprinkle in all the ground toasted glutinous rice and pour in the dressing; toss until the chicken is evenly coated and slightly thickened by the rice powder, 1–2 minutes.
5. Fold in the shallot (thinly sliced), green onion (thinly sliced), cilantro (coarsely chopped), and mint leaves (lightly torn) until just combined.
6. Transfer the larb to a serving dish and serve warm with cabbage wedges, cucumber slices, and lettuce leaves.
Larb Gai is a warm minced-chicken salad that balances bright lime, savory fish sauce, and fragrant herbs with a gentle chili heat. Toasted rice powder gives it a distinctive nutty aroma and a delicate, toasty crunch that lightly thickens the juices clinging to the meat. It’s typically enjoyed with crisp vegetables and leafy greens, making each bite a contrast of juicy, tangy chicken and refreshing, crunchy sides.
Originating from Laos and embraced across Thailand—especially in the Isan region—larb (also spelled laap orlaap) is a foundational dish of the Lao and Isan table. The chicken version, known as Larb Gai in Thai, developed alongside pork, beef, duck, and fish variants as the dish spread and adapted. It is served at room temperature or slightly warm, often alongside sticky rice and shared family-style, reflecting the communal dining culture of the region.