Larb Gai (Thai/Lao Salad)
If you love tangy & savory salads with loads of fresh herbs you will love Larb Gai. And did I mention it takes 20 minutes start to finish?!
This dish originates along the border ofThailand and Laos in an area called Isaan. When I lived in Thailand near the border of Laos in an area called Isaan, Larb gai was my all time favorite dish. This region has its own language that’s a dialect of Lao spoken in northeastern Thailand. And their food is distinctly different. The main foods from this region that you might see at a Thai restaurant are things like papaya salad, Larb, Thai Beef Salad, sticky rice and green curry.
This is definitely the least boring way to prepare ground chicken. But you can also use pork as well.
My favorite thing about Southeeast Asian food is how herbs and onions are a main ingredient, not just some small garnish or dried spice. They are the star of the show and it leaves a burst of flavor and freshness with every bite
When it comes to spice, be careful. Using a whole lb of ground chicken I only use 3 chili peppers which definitely brought the heat. Definitely no where near how much Thai and Laotians can handle though.
It’s spicy, crunchy, fresh, and can be eaten like a lettuce wrap or over rice. It’s high in protein, fiber and is perfect for a quick dinner or even meal prep since it’s served at room temp or cold.
Enjoy all you foodies out there!
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
1 lb ground chicken (preferably lean breast meat)
1/4 cup low-sodium chicken broth or water
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 green onions, thinly sliced
1–2 Thai chilies, thinly sliced (optional, adjust to taste)
Juice of 2 limes (about 3 tablespoons)
1½ tablespoons fish sauce
1 teaspoon palm sugar or brown sugar
1 tablespoon toasted rice powder (see note below)
Optional for Serving
Romaine or butter lettuce leaves (for wraps)
Extra herbs (mint, cilantro)
Cucumber slices
Instructions
Cook the Chicken
Add chicken broth or water to a skillet over medium heat.
Add the ground chicken and cook, breaking it up as it cooks, until fully cooked through and most of the liquid is absorbed (about 5–7 minutes).
Season the Chicken
Remove from heat. Stir in the lime juice, fish sauce, palm sugar, and toasted rice powder. Mix well.
Toss with Herbs
Add the red onion, green onion, cilantro, mint, and chilies (if using). Gently toss everything together.
Serve
Serve warm or at room temperature in lettuce cups or with sticky rice and fresh vegetables.
🔥 How to Make Toasted Rice Powder (Khao Khua)
Toast 2 tablespoons uncooked jasmine rice in a dry skillet over medium heat until golden brown and fragrant. Cool, then grind to a coarse powder using a mortar & pestle or spice grinder.
✅ Nutrient Profile per Serving (1 of 4 servings)
Calories: 260 kcal
Protein: 28 g (56% DV)
Total Fat: 12 g (15% DV)
Saturated Fat: 3 g (15% DV)
Carbohydrates: 8 g (3% DV)
Dietary Fiber: 1 g (4% DV)
Total Sugars: 2 g
Cholesterol: 80 mg (27% DV)
Sodium: 730 mg (32% DV)
Potassium: 550 mg (12% DV)
Vitamin C: 20 mg (22% DV)
Vitamin A: 850 IU (17% DV)
Iron: 2.2 mg (12% DV)
Calcium: 40 mg (3% DV)
*Percent Daily Values are based on a 2,000 calorie diet.
