Cook and Scale
Larb Gai (Spicy Minced Chicken Salad)
4 servings · 30 min total
A zesty Lao-Thai salad of minced chicken tossed with toasted rice powder, lime, fish sauce, and fresh herbs, scooped up in lettuce cups.
Ingredients
- 600 g chicken breast, finely minced
- 3 tbsp white rice, toasted and ground
- 1 tbsp vegetable oil
- 4 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp chilli flakes
- 2 shallot, thinly sliced
- 3 spring onion, sliced
- 4 tbsp fresh mint
- 3 tbsp fresh cilantro, chopped
- 1 lettuce, leaves separated
Contains: Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Toast and grind the rice — Toast the raw white rice in a dry pan over medium heat for 5 minutes until golden and fragrant, then grind to a coarse powder.
- 2.
Cook the minced chicken — Heat the vegetable oil in a pan over medium-high heat, add the minced chicken, and cook for 8 minutes, breaking it up, until cooked through with no pink remaining.
- 3.
Season the warm chicken — Remove from the heat and stir in the fish sauce, lime juice, and chili flakes while the chicken is still warm.
- 4.
Fold in herbs and rice — Fold in the toasted rice powder, shallot, scallion, mint, and cilantro, tossing well to combine.
- 5.
Serve in lettuce wraps — Taste and adjust the seasoning with extra lime or fish sauce, then serve spooned into lettuce leaves as wraps.