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Thai Larb Gai (Warm Minced Chicken Salad with Fresh Mint, Lime and Toasted Rice)
The iconic Isan northeastern Thai salad: lean minced chicken poached in a splash of broth, tossed warm with fragrant fresh mint, cilantro, thin shallots, fiery chili flakes, and zesty lime juice, served with crisp lettuce cups.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
3servings
- Ground chicken breast450 g
- Water or chicken broth for poaching50 ml
- Fresh lime juice3 tbsp
- Fish sauce or light soy sauce2 tbsp
- Red shallot or red onion, thinly sliced1 piece
- Scallions, chopped2 stalk
- Fresh mint leaves, roughly chopped25 g
- Crisp lettuce leaves for serving150 g
Preparation Steps
1
Add ground chicken and 50 ml water to a skillet over medium heat. Cook for 5-6 minutes, breaking into fine crumbles until fully cooked.
6 min timer
2
Remove from heat and transfer warm chicken into a large mixing bowl.
1 min timer
3
Add lime juice, fish sauce, sliced red onion, and chopped scallions, tossing well to coat.
1 min timer
4
Fold in fresh mint leaves right before serving and spoon into crisp lettuce cups.
1 min timer
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Provenance & Public Domain Audit
Source: East & South Asian Culinary Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & Asian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
