lunch · dairy-free · gluten-free
Larb gai (Thai minced chicken salad)
Warm ground chicken with lime, fish sauce, chili, toasted rice and lots of herbs.
- Time
- 25min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Toast the rice in a dry pan until deep golden, then grind coarsely.
-
2
Cook the chicken with the water, breaking it up, until it reaches 74°C (165°F). Take off the heat.
-
3
Stir in lime, fish sauce and chili flakes, then shallot, scallions, herbs and the rice powder.
-
4
Serve warm with lettuce cups, cucumber and sticky rice.
