Larb Gai Salad Recipe

Prepare aromatics

Thinly slice the shallots and thinly slice the green onions. Finely chop the bird's eye chilies (use fewer if you prefer less heat). Set aside.

Toast rice for powder (if not pre-made)

In a dry skillet over medium heat, add 2 tablespoons of uncooked glutinous or jasmine rice and toast, stirring constantly, until golden brown and fragrant, about 3–5 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Measure 2 teaspoons for the recipe.

Cook the chicken

Heat 1 teaspoon neutral oil in a skillet over medium-high heat. Add the ground chicken and break it up with a spatula. Cook until no longer pink, about 5–7 minutes. Do not overcook into a dry crumb — remove from heat when just cooked through.

Season the cooked chicken

With the skillet off the heat (or very low heat), add the fish sauce, lime juice, granulated sugar, and chopped chilies to the warm chicken. Toss to combine so the heat helps bloom the flavors. Taste and adjust: add more fish sauce for saltiness, more lime juice for tang, or a pinch more sugar to balance.

Finish the mixture

Add the sliced shallots, sliced green onions, and 2 teaspoons roasted rice powder to the chicken. Toss to combine. The residual heat will soften the shallots slightly but keep them crisp.

Prepare herbs and veg: wash and dry the cilantro, basil and mint. Coarsely chop cilantro and mint, tear basil leaves. Thinly slice cucumber and optional radishes or halve cherry tomatoes. Place the lettuce leaves on a serving platter or individual plates.

Toss in herbs: Immediately before serving, add the chopped cilantro, basil and mint to the warm chicken mixture and gently toss to combine so the herbs wilt slightly but remain bright and fragrant.

Assemble: Spoon the larb mixture onto the lettuce leaves or mound on a platter with cucumber and optional radish/tomatoes arranged around. Serve with extra lime wedges.

Optional finishing touches: If desired, drizzle 1/2 teaspoon toasted sesame oil over the larb for a nutty note. Sprinkle an extra 1/2 teaspoon roasted rice powder over the plated salad for crunch and aroma.

Serve: Serve immediately so herbs remain fresh and crisp. Larb can be eaten by spooning into lettuce cups, with sticky rice, or alongside raw vegetables.