Get set for an amazing salad experience with this Thai Chicken Larb. It’s fast, simple, and super tasty, thanks to its flavourful dressing and aromatic herbs. You can make it mild or spicy, whichever you prefer. Eating healthy never tasted this good!
Thai Chicken Larb (or Larb Gai) stands out as one of the most exceptional Thai salads you’ll ever eat! It’s a wholesome, light, vibrant dish that bursts with freshness and aromatic goodness from an array of herbs and a zesty dressing. To add a delightful crunch and extra umami, fragrant ground toasted rice is sprinkled over the top. This dish is a true flavour sensation!
What is larb?
Larb is a mince meat salad rather than a salad based on lettuce and vegetables. While vegetables are often served alongside to complement the dish, Larb primarily features minced meat, such as chicken, pork (most popular in Thailand), duck, or beef. The bold dressing, composed of lime juice, fish sauce, and chili, is infused with an abundance of fresh herbs.
Larb is typically quite spicy, but this version uses dried chilli flakes instead of hot roasted chilli powder for a broader appeal. Feel free though to use whichever chilli you prefer according to your ‘spice’ threshold.
Ground sticky and toasted rice, a key element in Larb, adding a delightful aroma, flavour, and texture to the salad. While essential for many, the salad can be made without it. Preparing this rice is simple, and you can store a larger batch for future Larb cravings. See the notes below the recipe for rice preparation instructions.
Ingredients required for Thai chicken larb salad
Thai Larb relies heavily on fresh ingredients to give it its light and aromatic flavours
Ingredients required for the larb dressing
Less than a handful of ingredients makes this delicious and pungent dressing. Make sure you use fresh limes and not the bottled stuff. I also use a good quality fish sauce by Megachef. You can find this at any Asian grocer and it really has a superior flavour.
How to make
Thai Larb is a quick and easy dish to prepare. Once you have all your fresh ingredients chopped and ready, it’s just a matter of cooking the chicken mince and tossing everything together. Enjoy the delicious flavours!.
- Prepare the dressing – place lime juice, fish sauce, sugar and chilli flakes into a screw-top jar and shake until sugar has dissolved. Set aside.
- Chop and slice all the fresh ingredients – slice the spring onions and eschalots, pick the herb leaves or roughly chop them and slice the chilli. Set aside.
- Cook the chicken mince – boil stock in a saucepan then add the chicken and a pinch of salt. Cook, stirring often, for 4-5 minutes or until chicken is cooked through. Drain, discarding the stock.
- Toss it all together – transfer hot chicken to a large bowl. Add the fresh ingredients, toasted rice powder and dressing. Toss together. Serve with sides of choice.
Step-by-step
Serving suggestions
Thai Chicken Larb Salad can be served in various ways. This quantity makes enough for 4 adults serves or 6 entree serves. Here are some great serving suggestions:
- Lettuce Wraps: Serve the Larb in crisp lettuce leaves, allowing your guests to make their own wraps.
- Rice or Rice Noodles: Spoon the Larb over steamed rice or rice noodles for a heartier meal.
- Salad Bowl: Present it as a vibrant salad bowl, featuring the Larb as the main protein on a bed of fresh greens.
- Fresh Herbs: Garnish with additional fresh herbs, such as mint, coriander, or Thai basil, for added aroma and flavour.
- Lime Wedges: Provide lime wedges on the side for an extra burst of citrusy freshness.
- Chopped Peanuts: Sprinkle chopped peanuts or cashews for a crunchy element.
- Sliced Vegetables: Include sliced cucumbers, cherry tomatoes, or other colourful vegetables for a refreshing touch.
- Chilli Sauce: Serve with chilli sauce for those who enjoy an extra kick.
- Sticky Rice: For a traditional touch, serve Larb with sticky rice.
Thai Chicken Larb
Ingredients
- 500g chicken mince (can substitute with pork, beef or turkey mince)
- 1 cup liquid chicken stock
- ¾ cup coriander leaves
- ½ cup mint leaves
- 3 spring/green onions, thinly sliced
- 4 small eschalots, thinly sliced (or 1 thinly sliced red onion)
- 1 long red chilli, thinly sliced
- 1 tablespoon ground toasted rice (Optional – See Notes)
DRESSING
- ⅓ cup fresh lime juice
- ¼ cup fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried red chilli flakes
TO SERVE
- Steamed jasmine rice (optional)
- Assorted vegetables (See Notes)
- Gem lettuce leaves (optional)
Instructions
- Pour chicken stock into a saucepan and bring to the boil. Add chicken mince and a pinch of salt and stir often, cooking and breaking up chunks with a spoon for 4-5 minutes or until cooked through. Drain in a strainer, discarding the stock.
- Transfer hot chicken to a large bowl. Add all remaining ingredients and the Dressing and toss well to combine. Transfer mixture to a platter along with a bowl of steamed jasmine rice and an assortment of vegetables and/or lettuce leaves (cups). Garnish with extra coriander and mint sprigs and serve.
DRESSING
- Place lime juice, fish sauce, brown sugar and dried chilli flakes into a screw-top jar and shake until sugar has dissolved. Set aside or chill until required.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - GROUND TOASTED RICE
It isn’t essential to add this to the Larb but in all honesty it really makes the dish. It’s easy to prepare and I usually make a large batch, rather than what the recipe calls for, and store it in the pantry so next time its already done and ready to go. Glutinous rice is available from some large supermarkets or any Asian grocer. To make Ground Toasted Rice:
Dry-fry 1/3 cup glutinous (sticky) rice in a frying pan over low heat, stirring often until its lightly golden in colour and fragrant. It needs to smell nutty and have a roasted aroma. Allow to cool completely, then grind in a mortar and pestle until a coarse powder. Store in an airtight container or screw-top glass jar in a cool dark place. Use as required. - ASSORTED VEGETABLES
I like to serve with an assortment of vegetables such as green or red cabbage wedges, sliced cucumber and green beans (or snake beans). Other options include tomato wedges, sliced radishes or lettuce cups. Gem lettuce or baby cos works well for these.
You may also enjoy
- Grilled Thai Chicken Skewers
- 20 Minute Crunchy Asian Beef Bowls
- Thai Pork Cakes with Cucumber Dipping Sauce
- Healthy Beef & Thai Basil Stir-Fry
Was wonderful. Very easy to make and full of flavour. Served it in lettuce leaves.
So glad you enjoyed it! 😋 Thank you for the 5 star review