How to make Larb Gai

Why cooks start here

Larb Gai is cooked the way Isaan cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a thai family cook actually puts it on the table.

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.