Larb Gai

Larb (also spelled laab or laap) gai is a popular Southeast Asian salad made with ground chicken and an irresistible mix of fresh herbs, lime and fish sauce. The combination of savory, spicy and tangy flavors makes this Lao and Thai dish a crowd favorite. Traditionally served with sticky rice and fresh greens, a larb gai recipe is light yet filling and makes for the perfect lunch or dinner, or spoon it into lettuce cups and serve it as an appetizer.

Larb Gai Ingredients

• Chicken: Ground chicken is lean, cooks quickly and absorbs all the delicious flavors of the herbs and sauces.
• Oil: A neutral oil, like canola oil, helps cook the shallots and chiles without overpowering the dish with too much flavor.
• Shallots: Thinly sliced shallots bring a mild onion flavor and slight sweetness, balancing the spice of the chiles.
• Chiles: Fresh green or red chiles provide the necessary heat. Adjust the amount of chiles depending on your spice tolerance.
• Garlic: Minced garlic adds an aromatic depth to the dish, enhancing the savory and spicy notes.
• Lime juice: This brings a refreshing acidity to balance the rich flavors, brightening up the whole dish.
• Fish sauce: A key ingredient in Thai cuisine, fish sauce adds umami and a salty punch that brings all the ingredients together.
• Sweet chili sauce: This popular Asian sauce adds a sweet and tangy flavor with just a touch of spice, making the dish more complex and delicious.
• Brown sugar: A small amount of brown sugar provides a hint of sweetness that balances the heat from the chiles and Sriracha.
• Sriracha: Sriracha chili sauce or a Sriracha substitute gives the dish its heat, but you can adjust the amount depending on your spice preference.
• Herbs: Fresh cilantro and mint give larb gai a fresh and slightly cooling finish. They also provide a burst of color and fragrance.
• Sticky rice: Sticky rice is traditionally served alongside larb gai. It soaks up the flavorful juices and adds a chewy texture.
• Lettuce: lettuce or cabbage leaves are often used as a fresh, crisp wrap for the chicken mixture, adding another layer of texture.

Directions

Step 1: Cook the chicken

Cook the ground chicken in a large skillet over medium heat until it’s no longer pink, about 10 minutes. Be sure to break it into crumbles as it cooks and drain excess fat.

Step 2: Cook the shallots

In the same skillet, heat the canola oil over medium heat. Add the sliced shallots and chopped chiles and cook them for a few minutes until they’re tender and fragrant. Stir in the garlic and cook for an additional minute.

Test Kitchen Tip: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Step 3: Mix the salad

Return the cooked chicken to the skillet and mix in the lime juice, fish sauce, sweet chili sauce, brown sugar and Sriracha. Stir well, allowing the flavors to meld together as the mixture heats through. Finally, add the fresh cilantro and mint, stirring just before serving.

Step 3: Serve with sticky rice and lettuce

Serve the larb gai with hot sticky rice and Boston lettuce leaves for wrapping, if desired.

Larb Gai Recipe Variations

• Pork larb: Swap out the chicken for ground pork for a richer flavor and slightly fattier texture.
• Vegetarian larb: For a vegetarian-friendly version of this Thai classic, replace the ground chicken with minced tofu or finely chopped mushrooms.
• Extra crunch: Add toasted rice or fried shallots on top for an added layer of texture and flavor.

How to Store Larb Gai

Larb gai can be stored in an airtight container in the fridge for up to three days. If you’d like to reheat it, warm it in a skillet over medium heat for a few minutes until heated through. While you can freeze the cooked chicken mixture, the herbs won’t hold up well to freezing, so it’s best to add fresh cilantro and mint after reheating.

Can you make larb ahead of time?

You can make the chicken mixture ahead of time and store it in the fridge. When ready to serve, simply reheat it and add the fresh herbs right before serving to keep the flavors bright.

Larb Gai Recipe Tips

Is larb traditionally served hot or cold?

Larb gai is typically served warm or at room temperature. However, it is also delicious cold as leftovers.

What rice do you serve with larb gai?

Larb gai is typically served with sticky rice, which may be labeled glutinous at the grocery store. You could also serve it with long-grain Thai rice, like jasmine rice. In addition to rice, larb should be enjoyed with raw veggies such as lettuce leaves, cabbage, cucumbers and green beans.

How can you make larb gai your own?

There are several ways to make larb gai your own, from customizing the spice level to adding ingredients like chopped peanuts or cucumbers to provide texture. For those who enjoy spice, add chili flakes or chili powder to the mix (or tame the heat by reducing the amount of fresh chili pepper). Vary the amount of lime juice and fish sauce to make the dish more sour or funky. Add toasted rice powder to the chicken after it cooks to add nuttiness.