Larb Gai

Name: Larb Gai
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g minced chicken; 2 tbsp toasted rice powder; 2 tbsp lime juice; 2 tbsp fish sauce; 1 handful herbs; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Larb Gai is a beloved dish from the northeastern region of Thailand, Isaan, where it is a staple of home cooking. This version captures the essence of how Isaan cooks prepare it, with salt judged by hand and fat used generously. Families gather around the table for shared meals, often enjoying Larb Gai alongside sticky rice and fresh vegetables.

The dish offers a vibrant balance of flavors — the tang of lime juice, the savory depth of fish sauce, and the aromatic lift from a handful of fresh herbs. The toasted rice powder adds a subtle crunch, while the minced chicken provides a satisfying, rich texture. It's a dish that invites you to taste the heart of Isaan cooking.

Ingredients

400 gminced chicken
2 tbsptoasted rice powder
2 tbsplime juice
2 tbspfish sauce
1 handfulherbs
to tastefine sea salt

Method

Begin by preparing the components for Larb Gai. Take 400 g of minced chicken and ensure it is fresh and chilled. This will help it cook evenly and maintain its texture. Set aside 2 tbsp of toasted rice powder, 2 tbsp of lime juice, and 2 tbsp of fish sauce. Have a handful of fresh herbs ready, such as mint and cilantro, washed and roughly chopped.
Heat a large non-stick skillet over medium-high heat. Add the minced chicken to the dry skillet, breaking it up with a wooden spoon as it cooks. Stir frequently to ensure even cooking. The chicken is done when it turns opaque and any released juices have evaporated, leaving the meat tender and slightly browned.
Once the chicken is cooked, remove the skillet from the heat. Immediately stir in the 2 tbsp of toasted rice powder, allowing it to coat the chicken evenly. This will add a nutty flavor and help absorb any remaining moisture, giving the dish its characteristic texture.
Add 2 tbsp of lime juice and 2 tbsp of fish sauce to the chicken in the skillet. These ingredients will provide the essential tangy and savory balance that defines Larb Gai. Stir well to combine, ensuring the chicken is evenly coated with the dressing.
Taste the mixture and add fine sea salt to taste, keeping in mind that the fish sauce already adds saltiness. Adjust the seasoning gradually to avoid over-salting. The flavors should be bright and balanced, with a hint of salt enhancing the other ingredients.
Gently toss in the handful of fresh herbs, mixing them through the chicken without bruising the leaves. The herbs should remain vibrant and fresh, adding a burst of color and fragrance to the dish.
Serve the Larb Gai immediately, while the chicken is still warm. Traditionally, it is enjoyed with sticky rice or fresh vegetables, but you can also serve it with bread for a modern twist. The combination of warm chicken and fresh herbs makes for a delightful contrast in flavors and textures.