Thai Isaan Minced Chicken Larb Salad

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Larb is the signature minced meat salad from Thailand's northeastern Isaan region, prized for its bright, herbaceous punch and smoky toasted-rice aroma. This chicken version is light yet intensely savory-sour-spicy, traditionally eaten by hand with sticky rice and crisp raw vegetables.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 12 gFat
• 3.5 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 4 gSugar
• 32 gProtein
• 920 mgSodium
• 580 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the toasted rice powder (khao khua)

• 3 tbsp raw sticky (glutinous) rice
• 1 tbsp dry Thai jasmine rice (optional)

For the larb

• 500 g (1.1 lb) ground chicken, preferably thigh
• 2 tbsp vegetable oil
• 4 shallots, thinly sliced
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice (about 2 limes)
• 1 tsp palm sugar or brown sugar
• 1-2 tbsp Thai chili flakes (prik bon) or 2-3 fresh Thai chilies, finely sliced
• 1/2 cup fresh mint leaves, roughly torn
• 1/2 cup fresh cilantro leaves and tender stems, chopped
• 4 green onions, thinly sliced
• 2 tbsp toasted rice powder (from above)

For serving

• 1 head romaine or butter lettuce, separated into cups
• 1/2 small green cabbage, thinly sliced
• 1 cucumber, cut into spears
• Steamed sticky rice (optional)

Directions

1. Make the toasted rice powder: add the sticky rice (and jasmine rice, if using) to a dry skillet over medium heat. Toast, stirring constantly, for 5-7 minutes until deep golden brown and fragrant, then cool slightly and grind to a coarse powder with a mortar and pestle or spice grinder.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the ground chicken and break it up with a spatula, cooking for 5-6 minutes until just cooked through and lightly browned in spots.
3. Transfer the cooked chicken to a large mixing bowl and let it rest for 2 minutes so it is warm but not piping hot.
4. In a small bowl, whisk the fish sauce, lime juice, palm sugar, and chili flakes until the sugar fully dissolves.
5. Pour the dressing over the warm chicken, then add the shallots, mint, cilantro, and green onions. Toss gently until evenly combined.
6. Sprinkle in the toasted rice powder and toss again so the chicken smells nutty and aromatic; the rice powder will absorb the juices and lightly bind the salad.
7. Taste and adjust the seasoning with more fish sauce for saltiness, lime juice for sourness, or chili flakes for heat.
8. Arrange the lettuce cups, sliced cabbage, and cucumber spears on a serving platter and pile the larb in the center.
9. Serve immediately alongside sticky rice, encouraging diners to scoop bites into lettuce cups by hand.

Cook’s Notes

• Toast the rice until deeply golden, not just lightly tan, for the signature smoky aroma that defines larb.
• Toss the herbs with warm (not hot) chicken so they wilt slightly without turning soggy or discolored.
• Adjust the chili to your preference; prik bon flakes deliver a slower, more rounded heat than fresh chilies.
• Larb is best eaten within 30 minutes of mixing; if prepping ahead, keep herbs, dressing, and toasted rice separate until serving.
• Ground pork or beef can be substituted for the chicken using the same quantities and method.

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