Thai Chicken Larb (Larb Gai) is a bright, aromatic Thai meat salad made from ground chicken, red onion and plenty of fresh herbs. Tossed in a tangy lime and fish sauce dressing, this dish is typically served with crisp raw vegetables and lettuce leaves for scooping—an easy, healthy meal ready in about 20 minutes.
✔️ Chicken Larb Recipe
Larb is one of the most refreshing dishes in Thai and Lao cuisine. It balances savory, sour, sweet and spicy notes with fresh herbs for a lively texture and flavor. This chicken version is quick to make and works well as a salad, a main course or as filling for lettuce wraps.
The base is simply ground chicken stir-fried with aromatics—shallot, garlic and chiles—then finished with red onion, scallions and a handful of herbs like mint, cilantro and Thai basil. Serve it over sticky rice or pile it onto lettuce leaves with sliced cucumbers, carrots, green beans or jicama for crunch.
⭐️ Why You’ll Love This Chicken Larb
- Customizable: Swap ground chicken for pork, turkey, beef or a plant-based alternative. Adjust herbs and vegetables to what’s in season.
- One-Pan: The larb mixture cooks in a single skillet, so cleanup is minimal.
- Healthy: Lean protein, fresh herbs and raw vegetables make this low-carb, flavorful and naturally gluten-free.
- Time-Saving: There’s an optional step to add toasted rice powder for texture, but it’s optional—so you can skip it when short on time.
🔎 What Is Larb?
Larb is a traditional meat salad that originates from Laos and the Isaan region of northeastern Thailand. It’s typically made from minced or ground meat tossed in a dressing of lime juice and fish sauce, then finished with fresh herbs and sometimes toasted rice powder. “Gai” means chicken, so Larb Gai refers specifically to the chicken version.
✔️ Ingredients and Substitutions
See the recipe card below for exact quantities. Here are the main ingredients and common swaps:
- Ground meat: Ground chicken or minced chicken thighs are classic. Use ground pork, turkey, beef or plant-based crumbles for variations.
- Fish sauce: A key seasoning in Southeast Asian cooking. It adds umami without making the dish taste fishy.
- Lime juice: Freshly squeezed is best for bright acidity.
- Brown or palm sugar: Balances the sour and salty flavors. Honey works if you prefer.
- Fresh chiles: Thai bird’s-eye chiles are ideal; serranos or chili flakes are acceptable substitutes.
- Aromatics: Shallot, garlic and scallions add depth; red onion gives crunch.
- Fresh herbs: Mint, cilantro and Thai basil add brightness; omit anything you dislike.
- To serve: Sticky rice, romaine or iceberg lettuce leaves, sliced cucumbers, carrots, green beans, jicama and lime wedges are all excellent accompaniments.
👀 Time-Saving Tip
Traditional larb often includes toasted glutinous rice powder (khao kua) to add texture and help thicken the saucy coating. You can skip this step for a faster meal; the salad will still be flavorful. Instructions for making rice powder are included below if you want to try it.
How To Make Larb Salad
Below are clear, step-by-step instructions. The full ingredient list and measurements appear in the recipe card further down.
- Combine the dressing: whisk fish sauce, fresh lime juice and brown sugar in a small bowl until sugar dissolves. Set aside.
- Heat a wok or large skillet over medium-high heat. Add a tablespoon of oil, then sauté sliced chiles, shallot and minced garlic for 1–2 minutes until aromatic and the shallot turns translucent. Avoid browning the garlic.
- Add the ground chicken and cook, breaking it up with a spoon, until no longer pink, about 4–5 minutes.
- Toss in the red onion and scallions and warm them briefly for 1–2 minutes. If you prefer softer onions, cook a little longer.
- Pour in the sauce and stir to combine. If you’re using toasted rice powder, sprinkle a spoonful or two now and toss; add more to reach your desired texture.
- Remove from heat and fold in chopped cilantro, mint and Thai basil. Taste and adjust: add more chiles for heat, extra fish sauce for saltiness, sugar for sweetness or lime juice for acidity.
- Serve warm or at room temperature with sticky rice, lettuce leaves and a platter of fresh vegetables and lime wedges.
🔎 How To Make Toasted Rice Powder
To make toasted rice powder, toast raw short-grain or glutinous rice in a dry skillet over medium-low heat, stirring often until the grains are fragrant and medium golden. Let cool, then grind in a spice grinder or blender until coarse powder forms. Use sparingly to thicken and add nuttiness.
🔪 Tips and Notes
- Rice powder adds traditional texture but is optional. A cornstarch slurry can thicken the sauce if desired.
- Adjust chiles to suit your heat tolerance. Start with less and add more after tasting.
- Add extra vegetables such as cucumber, carrot or green beans to make the dish heartier.
- Serve larb immediately for best texture, or at room temperature—both are authentic and delicious.
Make Ahead and Storage
- The lime-and-fish sauce dressing can be mixed 4–5 days ahead and refrigerated in an airtight container.
- Cooked larb keeps in the refrigerator for 2–3 days in an airtight container. If the mixture is served over lettuce, remove the lettuce before storing to prevent wilting.
Thai Larb FAQs
What do you serve with larb?
Traditionally it’s served with sticky rice and fresh herbs, and often accompanied by crisp vegetables or lettuce leaves for wrapping. It also pairs well with green papaya salad or steamed rice.
Is larb eaten hot or cold?
Larb is commonly served hot soon after cooking, but it’s also delicious at room temperature or cold inside lettuce cups.
Is larb healthy?
Yes. With lean protein, fresh herbs and vegetables, larb is a light, nutrient-dense option that is naturally low in carbs and gluten-free.
🧂 Recommended Tools
A wok or large nonstick skillet, a good spatula and a small bowl for the dressing make this recipe easier to prepare.
Chicken Larb Recipe (Thai Larb Gai)
Ingredients
Larb Sauce
- 1/4 cup fish sauce
- 6 tablespoons freshly squeezed lime juice
- 1/4 cup brown sugar
Larb Gai Mixture
- 1 tablespoon vegetable, canola or coconut oil
- 1 Thai chile or serrano chile, thinly sliced (or 1/4–1/2 tsp chili flakes)
- 1 shallot, finely chopped
- 4 garlic cloves, minced
- 1 1/2 pounds ground chicken
- 2 scallions (green onions), thinly sliced
- 1/2 red onion, thinly sliced
- 3 tablespoons fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons Thai basil, chopped (optional)
To Serve
- Sticky rice, lettuce or cabbage leaves, sliced cucumbers, carrot sticks, green beans and lime wedges
Rice Powder (optional)
- 1/4–1/2 cup raw short-grain or glutinous rice (to toast and grind)
Instructions
- Whisk together fish sauce, lime juice and brown sugar until the sugar dissolves. Set aside.
- Heat a wok or large skillet over medium-high and add the oil. Sauté chiles, shallot and garlic for 1–2 minutes until fragrant; avoid browning the garlic.
- Add the ground chicken and cook, breaking it up, until fully cooked, about 4–5 minutes.
- Stir in the red onion and scallions and warm briefly for 1–2 minutes.
- Add the sauce and toss to coat. If using toasted rice powder, sprinkle a spoonful at a time until you reach the desired texture.
- Remove from heat and fold in cilantro, mint and basil. Taste and adjust seasoning—more fish sauce for salt, sugar for sweetness, lime for tang or chiles for heat.
- Serve warm or at room temperature with sticky rice and fresh vegetables or in lettuce cups.
To Make Rice Powder (optional)
- Toast raw rice in a dry pan over medium-low heat, stirring frequently, until fragrant and golden. Cool and grind to a coarse powder in a spice grinder or blender.
Notes
- Rice powder adds traditional texture but can be omitted. A cornstarch slurry also works as a thickener.
- Adjust chiles and seasoning to taste.
Nutrition (per serving)
Calories: 236 kcal · Carbs: 13 g · Protein: 20 g · Fat: 11 g · Sodium: 832 mg
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This recipe post was originally published in 2018 and has been updated with extra notes and tips. The recipe itself remains the same.
This recipe is featured as part of a seasonal recipe series celebrating global flavors. Try it alongside other simple, home-cooked dishes from different cuisines for a varied weeknight menu.