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Thai Larb Gai

An authentic recipe for traditional Thai Larb Gai, combining savory ground chicken with bright lime, fish sauce, herbs, and the distinct crunch of toasted rice powder.

Level Easy Prep 15 min Cook 10 min Servings 4 Score 4.9/10

Ready in

25 min

Makes 4 servings

Prep 15m

Cook 10m

Level Easy

About this recipe

An authentic recipe for traditional Thai Larb Gai, combining savory ground chicken with bright lime, fish sauce, herbs, and the distinct crunch of toasted rice powder.

A classic Isan Thai minced chicken salad balanced with citrus, heat, and fresh herbs.

Instructions

Toast the uncooked sticky rice grains in a dry skillet over medium-low heat until golden brown and fragrant, then grind into a coarse powder using a mortar and pestle.
Heat a skillet over medium heat, add the ground chicken and 2 tablespoons of water or broth, and cook while breaking it apart until fully cooked through with no liquid left.
Remove the cooked chicken from heat and let it cool slightly in a mixing bowl.
Add fish sauce, fresh lime juice, sugar, and chili flakes to the chicken, mixing well to combine.
Stir in the freshly prepared toasted rice powder, sliced shallots, green onions, mint leaves, and cilantro.
Toss gently and serve immediately with fresh lettuce leaves or cabbage wedges.

Nutrition

Calories 210

Protein 24g

Carbs 7g

Fat 9g

Fiber 1g

Sugar 2g

Sodium 780mg

Serving Size 1 serving

Cooking Timeline

Prep 15 min

Cook 10 min

Total 25 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.7
Presentation 9.2
Nutrition 9.0
Value 9.5
Instructions 9.5
Ingredients 9.2
Time Accuracy 9.5
Difficulty 9.5
Would Make Again 9.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An incredible burst of spicy, sour, salty, and herbal flavors that defines classic Thai street food at its finest.

Pros

Quick and easy to cook
Low calorie and high protein
Complex authentic flavors

Cons

Best enjoyed immediately after preparation

Overview

A classic Isan Thai minced chicken salad balanced with citrus, heat, and fresh herbs.

AI Insights

Summary

An authentic recipe for traditional Thai Larb Gai, combining savory ground chicken with bright lime, fish sauce, herbs, and the distinct crunch of toasted rice powder.

Tips

Do not use oil when cooking the chicken; cook it with a splash of water so it remains light and tender
Add fresh mint and cilantro just before serving to retain maximum color and aroma
Serve wrapped in crisp lettuce cups or alongside sticky rice

Substitutions

Ground chicken → Ground turkey or minced pork
Fish sauce → Tamari or light soy sauce (for dietary preference)

Storage

Best consumed immediately. Leftovers can be stored in the refrigerator for up to 1 day, though herbs will soften.

Pairing

Fresh crisp iceberg lettuce or cabbage leaves
Steamed sticky rice

AI Cooking Assistant

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FAQ

What is Khao Khua and can I skip it?

Khao Khua is toasted rice powder, which gives Larb Gai its signature nutty crunch and aroma. It is strongly recommended not to skip it.

Is Larb Gai served warm or cold?

It is traditionally served warm or at room temperature right after mixing.

About the Author

FindEdition Kitchen

Specialty: Thai cuisine

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Compare & Alternatives

For higher ratings, consider Authentic Street-Style Thai Pad Thai (9.8/10). A quicker option is Authentic Turkish Eggs (Cilbir) with Warm Chili Butter.