Larb GaiMinced Chicken and Herb Salad

Name: Larb Gai (Minced Chicken and Herb Salad)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Laos
Ingredients: 500 g Ground Chicken; 80 g Shallot (thinly sliced); 20 g Fresh Mint (roughly chopped); 20 g Fresh Coriander (roughly chopped); 60 ml Lime Juice; 30 ml Fermented Fish Sauce; 10 g Birds Eye Chili (finely chopped); 30 g Rice Powder; 4 g Salt; 2 g Black Pepper

This lively minced chicken salad is bright with lime, fragrant with fresh herbs, and finished with toasted rice powder for its signature nutty crunch. It is a Lao dish often served warm or at room temperature with sticky rice and crisp vegetables.

Prep

20m

Cook

10m

Serves

Estimated

Nutrition

Per serving

233kcal

Calories

24g

Protein

10g

Fat

12g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

500g
Ground Chicken
80g
Shallot (thinly sliced)
20g
Fresh Mint (roughly chopped)
20g
Fresh Coriander (roughly chopped)
60ml
Lime Juice
30ml
Fermented Fish Sauce
10g
Birds Eye Chili (finely chopped)
30g
Rice Powder
4g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Toast the rice powder in a dry pan over medium heat until fragrant, then set it aside.
02
Cook the ground chicken in a skillet over medium heat, breaking it up as it cooks, until it reaches 74°C (165°F).
03
Transfer the chicken to a bowl while still warm and add the shallot, bird's eye chili, fermented fish sauce, lime juice, salt, black pepper, and the toasted rice powder.
04
Toss well, then fold in the fresh mint and fresh coriander.
05
Let the salad rest briefly so the flavors settle, then serve warm or at room temperature.

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