Thai cuisine · Salads & Mezze

Larb Gai

Warm ground chicken salad with toasted rice, mint and lime – the pride of Isaan.

Ingredients · for 2 servings

• 400 g ground chicken
• 2 tbsp jasmine rice (raw, for toasted rice powder)
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 1–2 tsp chili flakes
• 2 shallots
• 3 spring onions
• 1/2 bunch mint
• 1/2 bunch cilantro
• 1 tsp sugar
• Lettuce leaves and sticky rice, to serve

Instructions

1. Toast the raw rice in a dry pan until golden brown and grind to a coarse powder in a mortar – the toasted rice powder gives larb its nutty aroma and binds the juices.
2. Cook the ground chicken with 3 tbsp water over medium heat, breaking it up – don't sear it, it should stay juicy.
3. Take off the heat and let cool briefly.
4. Stir in the lime juice, fish sauce, sugar and chili flakes.
5. Fold in the shallot rings, spring onions, mint, cilantro and the toasted rice powder.
6. Serve warm with crisp lettuce leaves and sticky rice – you spoon the larb into the leaf.