Larb Gai Salad Authentic Recipe

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Ingredients:

  • 500g (1 lb) ground chicken
  • 1 tablespoon vegetable oil
  • 2 shallots, thinly sliced
  • 2 green onions, sliced
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 1/4 cup fresh Thai basil leaves, roughly chopped (optional)
  • 1-2 bird's eye chilies, finely chopped (adjust to taste)
  • 2 tablespoons toasted rice powder (Khao Khua)
  • 1-2 tablespoons fish sauce (adjust to taste)
  • 1-2 tablespoons lime juice (adjust to taste)
  • 1 tablespoon palm sugar (or brown sugar)
  • 1-2 teaspoons chili flakes (optional, adjust to taste)

For Serving:

  • Fresh lettuce leaves
  • Cucumber slices
  • Fresh herbs (mint, cilantro, Thai basil)
  • Steamed jasmine rice (optional)

Instructions:

  1. Cook the Chicken:

    • Heat the vegetable oil in a large skillet over medium heat.
    • Add the ground chicken and cook until fully cooked, breaking it into small pieces with a spatula. Remove from heat and let it cool slightly.

  2. Prepare the Dressing:

    • In a small bowl, combine fish sauce, lime juice, and palm sugar. Stir until the sugar is dissolved. Adjust the taste by adding more fish sauce, lime juice, or sugar as needed.

  3. Assemble the Salad:

    • In a large mixing bowl, combine the cooked chicken, shallots, green onions, chopped mint, cilantro, and Thai basil (if using).
    • Add the toasted rice powder and bird's eye chilies. Mix well.

  4. Dress the Salad:

    • Pour the dressing over the chicken mixture and toss everything together until well combined. Adjust seasoning with additional fish sauce, lime juice, or chili flakes if desired.

  5. Serve:

    • Arrange fresh lettuce leaves on a serving platter.
    • Spoon the Larb Gai onto the lettuce leaves.
    • Garnish with additional fresh herbs and cucumber slices.
    • Serve with steamed jasmine rice, if desired.

Tips:

  • Toasted Rice Powder (Khao Khua): To make toasted rice powder, dry roast uncooked sticky rice (glutinous rice) in a skillet over medium heat until golden brown. Let it cool and then grind it into a coarse powder using a mortar and pestle or a spice grinder.
  • Adjust Spiciness: Larb Gai is typically quite spicy, but you can adjust the amount of bird's eye chilies and chili flakes to suit your taste.
  • Fresh Herbs: Fresh herbs are key to this dish, so don't skip the mint, cilantro, and Thai basil.





Enjoy your authentic Larb Gai salad

Thank You