About ten years ago, I had the opportunity to briefly visit Thailand on my way back from a friend’s wedding in China. There was something other-worldly about the flavors of the food there.
As someone who cooks and thinks about food for a living, I still find myself chasing some of those bright & spicy Thai flavors while cooking at home. I have vivid memories of famous dishes such as papaya salad and larb gai, often served by street food vendors working with a tiny cooking setup. My random cravings for these dishes have never gone away.
This recipe is for Thai-Inspired Larb Gai. Originating from the Isan region of Thailand, Larb Gai, or Chicken Larb, is a spicy and refreshing ground meat-based appetizer. With its unique combination of ground chicken, fresh herbs, and tangy Thai dressing, Larb Gai offers a delightful balance of spicy, sour, sweet, and salty flavors.
Thai-Inspired Larb Gai, a Ground Chicken Appetizer
About ten years ago, I had the opportunity to briefly visit Thailand on my way back from a friend’s wedding in China. There was something other-worldly about the flavors of the food there.As someone who cooks and thinks about food for a living, I still find myself chasing some of those bright & spicy Thai flavors while cooking at home. I have vivid memories of famous dishes such as papaya salad and larb gai, often served by street food vendors working with a tiny cooking setup. My random cravings for these dishes have never gone away. This recipe is for Thai-Inspired Larb Gai. Originating from the Isan region of Thailand, Larb Gai, or Chicken Larb, is a spicy and refreshing ground meat-based appetizer. With its unique combination of ground chicken, fresh herbs, and tangy Thai dressing, Larb Gai offers a delightful balance of spicy, sour, sweet, and salty flavors.
Ingredients
- 2 Tbsp uncooked jasmine rice
- 2 Tbsp vegetable oil
- 16 oz 1 lb ground chicken
- ½ tsp Kosher salt
- 2 scallions (thinly sliced)
- 3-4 Thai bird’s eye chili (finely chopped (adjust according to your heat preference))
- 3 Tbsp fish sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp soy sauce
- 2 Tbsp palm sugar (or brown sugar if you can’t find palm sugar)
- 1 cup fresh mint leaves (roughly chopped)
- 1 cup fresh cilantro leaves (roughly chopped)
- ½ cup fresh Thai basil leaves (roughly chopped)
- 1 head lettuce or cabbage (large leaves separated)
- 2 Tbsp Sambal Oelek (or prepared chili-garlic sauce, for serving)
- 1 lime (cut into wedges for serving)
- A few extra drops of fish sauce (for serving)
Instructions
- First, prepare the toasted rice powder.
- Place the jasmine rice in a dry pan over medium heat.
- Cook while stirring the rice constantly, until the grains turn lightly golden.
- Remove the grains from the heat, and let them cool down.
- Once cooled, grind the toasted rice in a mortar and pestle or in a spice grinder until they reach a coarse powdery consistency.
- Set the toasted and ground rice aside for later.
- Heat a large pan over medium heat, and add the vegetable oil.
- Add the ground chicken, along with the salt.
- Cook the ground chicken, stirring and breaking it up into small pieces, until the chicken is fully cooked and no longer pink.
- Once the ground chicken is fully cooked, remove from the heat and place in a large bowl.
- While the chicken is cooling down, prepare the dressing.
- In a small bowl, combine the fish sauce, lime juice, soy sauce, and palm sugar.
- Stir until the sugar is fully dissolved.
- Add the toasted rice powder to the bowl with the cooked ground chicken.
- Add the sliced spring onions, chopped bird’s eye chili, and the prepared dressing that you made earlier with the fish sauce, lime juice, soy sauce, and palm sugar.
- Toss well to combine all of the ingredients and coat the chicken in the dressing.
- Lastly, fold in the fresh mint, cilantro, and Thai basil leaves.
- The herbs should be bountiful here, and play a central role in the dish, rather than just a tiny garnish at the end.
- To serve, spoon generous amounts of the Larb Gai onto the separated lettuce or cabbage leaves.
- Top with a bit of extra Sambal Oelek on top, and a drop or two of extra fish sauce and lime juice, if desired.
Notes
I love that fish sauce is served as a table condiment in Thailand, in addition to some other items such as chopped chili in vinegar and spicy dried red pepper flakes. You can add these items to your dish based on your own personal preferences. The Red Boat brand does a great job with fish sauce. If you don’t plan on cooking with fish sauce all the time, buy a small bottle.
Sambal Oelek is an amazing condiment to keep in your fridge, if you like Sriracha-type flavors.
Larb Gai is often served at room temperature and tastes wonderful when accompanied by a side of cooked rice, and perhaps some fresh vegetables.
Part of the secret to this Larb Gai lies in the toasted rice powder, which gives the dish a distinctive nutty aroma and slightly crunchy texture. The combination and quantity of fresh herbs used here is also helpful, as they provide some fresh balance to the spicy and savory flavors.
If you eat this classic dish in Thailand, note that it is traditionally going to be fairly spicy. You can adjust the spiciness level according to your own tastes—or even swap out the Thai Bird’s Eye chili for fresh serrano or jalapeno peppers.