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Larb gai is a vibrant Thai salad where finely ground, fully cooked chicken is tossed with a fiery lime and chili dressing, then brightened with fresh mint, cilantro, and basil. It’s spicy without being overwhelming, refreshingly tangy, and deeply aromatic—the kind of dish that makes you keep coming back for one more spoonful. Served alongside steamed jasmine rice and crisp lettuce leaves for wrapping, it’s a complete, satisfying meal that’s light yet substantial, and ready in under 30 minutes.
What is larb gai?
Larb (or laab) is a beloved Thai and Laotian salad, most famously from the Isaan region of northeast Thailand. The dish consists of finely ground, fully cooked meat—in this case, chicken (gai)—mixed with a dressing of lime juice, fish sauce (nam pla), and dried chili flakes, then tossed with a generous amount of fresh herbs and sometimes toasted rice powder for texture. The result is a perfect balance of heat, sour, salty, and aromatic. Larb is traditionally eaten with steamed rice and fresh vegetable leaves (especially lettuce or cabbage) that you use to scoop and wrap the mixture, similar to a hand-held taco. It’s a restaurant favorite and home kitchen staple throughout Thailand and beyond.
Why you’ll love it
- Fragrant and complex from fresh herbs (mint, cilantro, basil); spicy without being burning hot
- Naturally light and protein-rich; gluten-free with simple, accessible ingredients
- Ready in 30 minutes; minimal prep and maximum flavor impact
Ingredients (serves 4)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Ground chicken (from chicken breast or thigh) | 500 g (1.1 lb) | Meat counter; or ask them to grind fresh chicken for you |
| Fish sauce (nam pla) | 3 tbsp | Asian aisle; no substitute captures the same umami depth |
| Lime juice, fresh-squeezed | 3 tbsp | Produce section; or use bottled fresh lime juice |
| Dried chili flakes or crushed dried chilies | 1–2 tsp | Spice aisle; adjust to heat preference |
| Shallots, thinly sliced | 2 medium | Produce section; or use red onion |
| Garlic, minced | 2 cloves | Fresh produce; or 0.5 tsp garlic paste |
| Fresh mint leaves, roughly chopped | 30 g (0.5 cup) | Fresh herbs section; or use half mint and half basil |
| Fresh cilantro, roughly chopped | 20 g (0.33 cup) | Fresh herbs section |
| Thai basil, roughly chopped | 15 g (0.25 cup) | Asian market; or substitute with regular basil |
| Toasted rice powder (khao kua) | 1 tbsp | Asian market; optional but adds authentic texture. Or toast raw rice in a dry skillet until golden, grind to powder |
| Vegetable oil or water | 1 tbsp | For cooking chicken |
| Crisp lettuce leaves or cabbage leaves (for serving) | 8–12 leaves | Produce section; butter lettuce or iceberg works best |
| Steamed jasmine rice (for serving) | 600 g (2 cups cooked) | Pantry staples |
| Salt and black pepper | To taste | Pantry staples |
Allergens: Fish sauce (fish/shellfish derived); toasted rice powder may be processed with tree nuts. Chicken must be fully cooked through to 74℃ (165℉), completely browned with no pink remaining anywhere. This recipe uses only fully cooked chicken—not raw or undercooked preparations.
How to make it
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Cook the chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Once hot, add the minced garlic and sliced shallots, and cook for 1 minute until fragrant. Add the ground chicken, breaking it apart with a wooden spoon as it cooks. Cook for 8–10 minutes, stirring frequently, until the chicken is completely browned throughout with no pink remaining anywhere. The internal temperature should reach 74℃ (165℉). Drain off any excess liquid and set the cooked chicken aside to cool slightly.
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Make the dressing: In a small bowl, whisk together the fish sauce, lime juice, and dried chili flakes. Start with 1 tsp chili flakes and taste, then add more if you prefer greater heat.
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Combine: Transfer the cooled chicken to a large mixing bowl. Pour the dressing over the warm chicken and toss well to combine. The heat from the chicken will warm the dressing and help the flavors meld.
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Add herbs: Fold in the chopped mint, cilantro, and Thai basil gently so they remain vibrant. Add the toasted rice powder if using, stirring until evenly distributed. Taste and adjust seasoning—add more fish sauce for saltiness, more lime juice for tanginess, or more chili flakes for heat.
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Serve: Arrange the lettuce or cabbage leaves on a serving platter and place the larb salad in the center. Serve alongside steamed jasmine rice. Each diner tears off a lettuce leaf, adds a spoonful of larb, and eats it like a hand-held wrap. Alternatively, spoon the larb over the rice and eat with a spoon.
Tips for success
- Don’t skip toasted rice powder: It adds a subtle nutty crunch that’s authentically Thai. If unavailable, toast 2 tbsp raw jasmine rice in a dry skillet over medium heat, stirring constantly, until golden (about 5 minutes), then grind in a mortar and pestle.
- Use fresh herbs, not dried: Fresh mint, cilantro, and basil are essential to larb’s aromatic character. Dried herbs will not give the same result.
- Balance the heat: Fish sauce and lime juice are essential; chili flakes are customizable. Taste as you go and adjust to your heat preference.
- Cool the chicken slightly before dressing: Warm (not hot) chicken absorbs the dressing better without the dressing’s flavors cooking off.
- Serve immediately: Larb is best enjoyed fresh. The herbs will wilt if held too long, though leftovers can be refrigerated and eaten cold the next day.
Variations / Storage
- Larb moo (pork): Replace ground chicken with ground pork; cook until fully browned with no pink.
- Larb ped (duck): Use ground duck or finely shredded cooked duck; cook until fully done.
- Larb tad (beef): Use ground beef; cook until fully browned.
- Vegetarian larb: Omit the meat and replace with 400 g (about 3 cups) finely diced mushrooms (cremini, oyster, or shiitake), cooked in the same way until their liquid evaporates. Substitute 1 tbsp of nutritional yeast or miso for extra umami.
- Storage: Larb is best enjoyed fresh, but leftovers keep in an airtight container in the refrigerator for up to 2 days — storage life varies with conditions. Serve cold or reheat gently on the stovetop. Add a splash of water or lime juice to refresh the flavors.
FAQ
Q. Is this the cooked or raw version of larb?
A. This is the fully cooked version, which is safer and more commonly found in home kitchens and Thai restaurants outside Thailand. The chicken is cooked through to 74℃ (165℉) with no pink remaining.
Q. What’s the difference between Thai basil and regular basil?
A. Thai basil has a more anise-like, licorice flavor and slightly sharper bite. Regular basil is milder and sweeter. Thai basil is preferred, but regular basil works if that’s all you have available.
Q. Can I make this dish mild instead of spicy?
A. Yes—use only 0.25 tsp chili flakes to start, then taste and add more. Fish sauce and lime are the dominant flavors; heat is optional and fully customizable.
Q. What’s toasted rice powder used for?
A. It adds a subtle nutty flavor and a delicate crunch to larb, and soaks up excess liquid from the dressing. It’s traditional, but the dish is delicious without it.
Q. Where do I find fish sauce?
A. Asian markets, international grocery stores, or online. It’s shelf-stable and keeps in the pantry indefinitely. The smell is pungent, but it mellows when mixed with lime juice.
