Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs)
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ¼cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
- 16ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
- ½teaspoon hot chile powder, preferably Thai or Lao
- 4teaspoons fish sauce (nam pla)
- 5teaspoons freshly squeezed lime juice
- ¼cup slivered red onions
- 2tablespoons chopped cilantro
- 2tablespoons sliced scallions
- 10whole mint leaves, more for serving
- Lettuce leaves
- cucumber spears, for serving
- 4cups cooked sticky or jasmine rice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
650 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 107 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 24 grams protein; 381 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
- Step 2
To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
- Step 3
Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.
Tip
- Larb gai is traditionally served with long-grain Thai or Lao sticky rice, sometimes labeled “glutinous.” It is not the same as Japanese short-grain rice.
Private Notes
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Cooking Notes
PSP
We love larb gai and I've always wanted to try it at home. I made a double recipe (3 teenage boys) and this was a successful starting point but needs tweaking.
We felt it needed at LEAST 3 times as much lime juice in order to taste the limey twang. We also felt the cilantro, scallions and especially the onions should be at least doubled per recipe.
I used brown jasmine rice for the powder and it was great but easy to burn if careless. I also added 2 finely chopped thai chilis for some kick.
Andrea
Made to the recipe's specifications, this seriously lacked flavor. I doubled the fish sauce, lime juice, chili power, and cilantro, and it was greatly improved. With those modifications, this is a great summer meal.
Todd Komoroski
Adding Basil, seasoning the oil with ginger, garlic and chilies is also a good idea. This is a great base recipe to build upon. Also endive is a great addition... the prefect sized boats for the larb!
Steve H.
I've never had larb made from chicken... and frankly ground chicken gives me the creeps (3 years on a chicken farm may explain this revulsion). However! I made this recipe using ground lamb as a Thai girlfriend taught me (she said it was the rich person's Larb) & it was fabulous. The best I've ever made. Lamb and mint are like wine and cheese; two sensations that when paired change the nature of both for the better. I also recommend sub'ing chili powder with a big scoop of Thai chile-garlic
rebecca
I agree with the other commenters that the dish needed more of some things. I tripled the lime juice, doubled the fish sauce, and doubled the chili (I used sambal oelek) and herbs. In addition to the scallions and cilantro, I also included Thai basil. I really liked the overall dish, it just needed a little more oomph for my personal taste.
Bac Kow
You’re eye site may need checked. That is not Thomahoung (Som Tom) that is Larb. You can tell by the finely minced meat that is in it and the lack of papaya.
Spencer
Similar to tabbouleh, I like to see more green than white, so I agree with most commenters on upping the quantities of the alliums and herbs. The recipe I've been using for years calls for two chopped scallions and shallots, then a half-cup each of chopped cilantro and mint. Also, I may just be a masochist, but I put in at least twice the prik pon chili flakes (I like wangderm brand). I'm not crying, you're crying!
Janice
This is good, but was a little bit salty. I used sambal oelek instead of chili powder, and my fish sauce was Vietnamese, not Thai (nuoc mam vs. nam pla). The salt is probably due to the fish sauce, so I may cut that down next time. I also made 4x the amount of chili-lime juice (2 limes)-fish sauce, and 2x the onion and scallion and cilantro.
I like this ratio of veg to meat; I might increase the mint leaves next time, but decrease the fish sauce (maybe).
Joe Decker
It's possible they've fixed the image.
Joe D
Relatively novice cook here. I found this easy. Substituted pork for chicken because of availability. Backed off the amount of meat, effectively upping the relative level of spices and veggies. Upped my thai chili powder a bit ( I like heat), backed off the fish sauce (I'm unusually sensitive to its flavor, you probably won't want to do that.) I was delighted with the result. I found this easy and I will make it again with very minor adjustments.
Nicole
I agree with everyone the fish sauce, limes, and chile powder needs to be doubled. Otherwise, a very quick and easy dish to make. Great for someone who doesn't have a ton of time to cook but wants a healthy fresh meal.
A-Dub
I have made a variation of this for years. The biggest difference is that I use Thai or Holy Basil instead of cilantro and mint, and I use equal parts soy and fish sauce with a bit of brown sugar or tamarind paste. It's a favorite of everyone I've made it for.
Dave
Great recipe. I also increased the dressing but kept a 1:1 ratio with the fish sauce. I also used sambal oelek to add spice instead of the chili powder. Sriracha would work too.
chris
This was ok but I prefer this recipe:
https://www.splendidtable.org/recipes/chicken-larb-laotion-chicken-and-h...
Ernest Murphy
Best larb I've ever tasted was made with roast duck, skin included. At Ben Thai Cafe on Polk Street in San Francisco.For when you get tired of chicken ;)
Bobbi
Easy fun dish to make. To consolidate other reviews and mine, add: More scallions, lime, cilantro. Pinch of salt if using chicken. Thai basil can be added. Use Lamb as an option.
Jan I.
Loved this! Will make this often. We lived in southeast Asian for a decade and this is pretty close to Thai street food we used to get around the corner, once the fish sauce, lime juice and chili were doubled (okay, maybe tripled). And a lot of Thai basil chopped and added in with a whole lot of the mint is also a must. The directions are spot on about not skipping the roasted rice powder; it's critical.
Máire
Loved this recipe, even without the toasted rice thingumebob. Very fresh, simple and healthy.
Ruhlman
Headnote says there’s basil?
Gregg Favalora
I was disappointed, but perhaps I expected it to have more of a bright “zing” than I should have. I rarely comment but some thoughts: (1) It’d be great if the ingredients could be marked off into sections to denote which ingredients DO get added to the bowl of just-cooked chicken. (2) I followed the advice of others and doubled the fish sauce and tripled the lime; still barely enough sour. (3) Suggest brands for the toasted rice powder and Thai chili powder. Ended up toasting rice flour.
Dan
Does 2 tbsp rice = 2 tbsp rice powder?
Claire Emilie
Needs A LOT more lime juice, nam pla, onion and cilantro. You could also add chopped peanuts, fried garlic and Thai red peppers marinated in rice vinegar.
Gaylene
Needs a bit of a thicker sauce to hold meat and ingredients together. Agree with others to amp up seasonings.
Kevin
This was easy and delicious. I did add more lime. Did not have Cilantro so used chives which were tasty.
Lauren
This is delicious but it took me more than 20 minutes!
Paniolo
Love making Larb. Usually make with ground turkey, but chicken -ground or finely chopped works. I will add up to 1/2 cup water if it gets too dry. Don't cook meat hot enough to sear or really brown it. low to medium heat. After meat is cooked reduce or remove from heat add 2 sliced shallots, 2 tbsp of fish sauce, 4 tbsp lime (about 2 limes), rice powder (usually brown jasmine) a teaspoon of powdered galangal, 2 tsp crushed thai pepper. 1/2 cup chopped cilantro and 1/3 cut chopped mint.
Chalawan
Or you can go to the Asian or Thai grocery store or even Amazon and buy the Laab Namtok packet by Lobo. Definitely need fresh mint, lime or lemon, Thai fish sauce (naam pla) and shallots though. Tiny bit of sugar even. Waaay easier. Some folks add scallion, but red onion is American, not Thai.
Hungry Ginger
I have yet to make this recipe but based on all the comments, I’d recommend this other NYT version, which I have made many times with pork and chicken. Super flavorful! https://cooking.nytimes.com/recipes/1019406-herby-pork-larb-with-chile?
PIE
Purchased ground chicken creeps me out, so I use boneless, skinless chicken breasts chopped in the food processor.
jeanne
We LOVED this. Made with Thai basil from our garden
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