Spicy Herb Minced Chicken Salad — Larb Gai
An Isaan minced chicken larb tossed with toasted rice powder, fish sauce, lime, chilli flakes, shallot, mint, coriander, and spring onion, plated with sticky rice and raw vegetables for a fiery sour herb salad.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 40g glutinous rice in a dry pan over medium heat 5-6 minutes until deep amber and nutty-smelling. Cool on a plate, then pound to coarse powder in a mortar. Thinly slice 120g shallots. Roughly chop spring onion, mint, coriander, and sawtooth coriander. Measure lime juice, fish sauce, chilli flakes, and palm sugar.
Saute
Heat the same dry pan over medium heat 30 seconds. Add 440g ground chicken and 60ml water, break up with a spatula, cook 6-7 minutes over medium heat until opaque and liquid reduces to a glaze.
Build 1
Tip cooked chicken into a wide bowl off heat. Add fish sauce, lime juice, palm sugar, and chilli flakes. Toss 30 seconds until seasoning coats every grain evenly and sugar dissolves.
Build 2
Fold in shallot, spring onion, mint, coriander, and sawtooth coriander off heat 30 seconds until herbs are evenly distributed, just bruised, and still bright green and fragrant.
Finish
Add half the toasted rice powder and toss until larb is dry and clinging. Taste for sour-salty-spicy balance, adjust seasoning as needed.
Plate
Divide larb between two wide bowls, serving alongside 150g sticky rice and 100g raw vegetable wedges per bowl. Scatter remaining rice powder over the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.