Larb Gai

Name: Larb Gai
Total time: 34 min
Yield: 4 servings
Ingredients: 40 g Jasmine rice; 80 g Shallots; 30 g Lemongrass stalk; 60 g Spring onions; 20 g fresh red chilli; 4 piece Kaffir lime leaf; 60 ml Water; 600 g minced chicken; 60 ml Fish sauce; 60 ml Lime juice; 10 g Palm sugar; 2 tsp Chilli flakes; 20 g Fresh mint leaves; 20 g fresh coriander; 1 piece iceberg lettuce

34 min · 22 min active · makes ~1.55 kg · Medium

Larb Gai is a Thai minced chicken salad with fresh mint and coriander, served with jasmine rice and crispy shallots.

See more →

Larb Gai

Larb Gai is a Thai minced chicken salad with fresh mint and coriander, served with jasmine rice and crispy shallots.

See more →

TOTAL TIME

34 min

ACTIVE TIME

22 min

QUANTITY

~1.55 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/15

Tools0/11

Ingredients

0/15 gathered · 4 servings

40g

80g

30g

60g

20g

4piece

60ml

600g

60ml

10g

2tsp

20g

1piece

#	Quantity	Notes	State
1	40g	—	—
2	80g	—	—
3	30g	—	—
4	60g	—	—
5	20g	—	—
6	4piece	—	—
7	60ml	—	—
8	600g	—	—
9	60ml	—	—
10	60ml	—	—
11	10g	—	—
12	2tsp	—	—
13	20g	—	—
14	20g	—	—
15	1piece	—	—

Tools

14 items

Serveware

1 item

Procedure

33 steps

1 of 33

Tip the dry jasmine rice into a small frying pan.

Jasmine rice · 40 g

⏱ 10s

ResultJasmine rice

2 of 33

Toast the rice over a medium heat, stirring constantly, until each grain is deep golden and smells nutty.

⏱ 5 min

ResultGolden toasted rice

3 of 33

Tip the toasted rice into a small bowl and leave it to cool completely.

Golden toasted rice · step 2

⏱ 20 min

ResultGolden toasted rice

4 of 33

Leave the toasted rice to cool until it is no longer steaming.

⏱ 5 min

ResultCooled toasted rice

5 of 33

Pound the cooled toasted rice in a mortar until it is a coarse, sandy powder — some texture is welcome.

⏱ 1 min

ResultToasted rice powderused in step 31

6 of 33

Peel the shallots and discard the skins.

Shallots · 80 g

⏱ 30s

ResultPeeled Shallots

7 of 33

Slice the peeled shallots into thin rings.

Peeled Shallots · step 6

⏱ 40s

ResultSliced shallots

8 of 33

Slide the sliced shallots into a large bowl.

Sliced shallots · step 7

⏱ 5s

ResultSliced shallots

9 of 33

Cut away the woody root end and the tough upper two-thirds of each lemongrass stalk, keeping only the pale, tender inner section.

Lemongrass stalk · 30 g

⏱ 20s

ResultTrimmed lemongrass

10 of 33

Finely chop the trimmed lemongrass as finely as you can.

Trimmed lemongrass · step 9

⏱ 40s

ResultFinely chopped lemongrass

11 of 33

Add the chopped lemongrass to the bowl with the shallots.

Finely chopped lemongrass · step 10

⏱ 5s

ResultFinely chopped lemongrass and sliced shallots

12 of 33

Cut the roots from the spring onions and discard any wilted outer leaves.

Spring onions · 60 g

⏱ 15s

ResultTrimmed spring onions

13 of 33

Pull away and discard any remaining tough or slimy outer layer from each trimmed spring onion.

Trimmed spring onions · step 12

⏱ 30s

ResultPeeled spring onions

14 of 33

Slice the trimmed spring onions into thin rounds on a slight angle, using both the white and green parts.

Peeled spring onions · step 13

⏱ 30s

ResultSliced Spring Onions

15 of 33

Add the sliced spring onions to the bowl.

Sliced Spring Onions · step 14

⏱ 5s

ResultFinely chopped lemongrass and sliced shallots and sliced spring onions

16 of 33

Slice the fresh red chillies into thin rounds, keeping the seeds in for heat.

Fresh red chilli · 20 g

⏱ 30s

ResultThinly sliced red chilli

17 of 33

Add the sliced chilli to the bowl.

Thinly sliced red chilli · step 16

⏱ 5s

ResultFinely chopped lemongrass and sliced shallot mixture

18 of 33

Stack the kaffir lime leaves, roll them tightly into a cigar and slice across into the finest possible shreds, discarding the central stems.

Kaffir lime leaf · 4 piece

⏱ 30s

ResultFinely shredded kaffir lime leaves

19 of 33

Add the shredded kaffir lime leaves to the bowl.

Finely shredded kaffir lime leaves · step 18

⏱ 5s

ResultFinely shredded kaffir lime leaf and finely chopped lemongrass mixture

20 of 33

Pour the water into a large frying pan.

Water · 60 ml

⏱ 5s

ResultWater

21 of 33

Add the chicken mince to the pan, breaking it apart with a spoon.

Minced chicken · 600 g

⏱ 10s

ResultWater and cooked chicken mince

22 of 33

Cook over a medium-high heat, stirring and breaking up any clumps, until the chicken reads 74 °C on a thermometer and most of the liquid has evaporated.

⏱ 8 min

ResultCooked chicken mince

23 of 33

Pour the fish sauce into the pan with the cooked chicken.

Fish sauce · 60 ml

⏱ 5s

ResultCooked chicken mince and fish sauce

24 of 33

Pour the lime juice into the pan.

Lime juice · 60 ml

⏱ 5s

ResultCooked chicken mince and fish sauce and lime juice

25 of 33

Add the palm sugar to the pan.

Palm sugar · 10 g

⏱ 5s

ResultCooked chicken mince and fish sauce mixture

26 of 33

Sprinkle the dried chilli flakes into the pan.

Chilli flakes · 2 tsp

⏱ 5s

ResultCooked chicken mince and fish sauce mixture

27 of 33

Stir everything together over a low heat until the sugar has dissolved and the chicken is evenly coated in the dressing, then remove the pan from the heat.

⏱ 1 min

ResultDressed chicken mince

28 of 33

Tip the dressed chicken mince into the bowl with all the prepared aromatics.

Dressed chicken mince · step 27

⏱ 10s

ResultDressed chicken mince mixture

29 of 33

Tear the fresh mint leaves directly into the bowl.

Fresh mint leaves · 20 g

⏱ 5s

ResultDressed chicken mince mixture

30 of 33

Pick the coriander leaves and tender stems and add them to the bowl.

Fresh coriander · 20 g

⏱ 5s

ResultDressed chicken mince mixture

31 of 33

Add the toasted rice powder to the bowl.

Toasted rice powder · step 5

⏱ 5s

ResultDressed chicken mince and toasted rice powder mixture

32 of 33

Toss everything together gently but thoroughly so every piece of chicken is flecked with herbs and coated in the rice powder.

⏱ 30s

ResultLarb gaiused in step 34

33 of 33

Peel individual leaves from the iceberg lettuce and arrange them around the edge of a large serving plate to form cups.

Iceberg lettuce · 1 piece

⏱ 20s

ResultIceberg lettuce

Total Time34 min

#	Product	Action
1	40 g	Tip the dry jasmine rice into a small frying pan.⏱ 10sResultJasmine rice
2	—	Toast the rice over a medium heat, stirring constantly, until each grain is deep golden and smells nutty.⏱ 5 minResultGolden toasted rice
3	Golden toasted ricestep 2	Tip the toasted rice into a small bowl and leave it to cool completely.⏱ 20 minResultGolden toasted rice
4	—	Leave the toasted rice to cool until it is no longer steaming.⏱ 5 minResultCooled toasted rice
5	—	Pound the cooled toasted rice in a mortar until it is a coarse, sandy powder — some texture is welcome.⏱ 1 minResultToasted rice powderused in step 31
6	80 g	Peel the shallots and discard the skins.⏱ 30sResultPeeled Shallots
7	Peeled Shallotsstep 6	Slice the peeled shallots into thin rings.⏱ 40sResultSliced shallots
8	Sliced shallotsstep 7	Slide the sliced shallots into a large bowl.⏱ 5sResultSliced shallots
9	30 g	Cut away the woody root end and the tough upper two-thirds of each lemongrass stalk, keeping only the pale, tender inner section.⏱ 20sResultTrimmed lemongrass
10	Trimmed lemongrassstep 9	Finely chop the trimmed lemongrass as finely as you can.⏱ 40sResultFinely chopped lemongrass
11	Finely chopped lemongrassstep 10	Add the chopped lemongrass to the bowl with the shallots.⏱ 5sResultFinely chopped lemongrass and sliced shallots
12	60 g	Cut the roots from the spring onions and discard any wilted outer leaves.⏱ 15sResultTrimmed spring onions
13	Trimmed spring onionsstep 12	Pull away and discard any remaining tough or slimy outer layer from each trimmed spring onion.⏱ 30sResultPeeled spring onions
14	Peeled spring onionsstep 13	Slice the trimmed spring onions into thin rounds on a slight angle, using both the white and green parts.⏱ 30sResultSliced Spring Onions
15	Sliced Spring Onionsstep 14	Add the sliced spring onions to the bowl.⏱ 5sResultFinely chopped lemongrass and sliced shallots and sliced spring onions
16	20 g	Slice the fresh red chillies into thin rounds, keeping the seeds in for heat.⏱ 30sResultThinly sliced red chilli
17	Thinly sliced red chillistep 16	Add the sliced chilli to the bowl.⏱ 5sResultFinely chopped lemongrass and sliced shallot mixture
18	4 piece	Stack the kaffir lime leaves, roll them tightly into a cigar and slice across into the finest possible shreds, discarding the central stems.⏱ 30sResultFinely shredded kaffir lime leaves
19	Finely shredded kaffir lime leavesstep 18	Add the shredded kaffir lime leaves to the bowl.⏱ 5sResultFinely shredded kaffir lime leaf and finely chopped lemongrass mixture
20	60 ml	Pour the water into a large frying pan.⏱ 5sResultWater
21	600 g	Add the chicken mince to the pan, breaking it apart with a spoon.⏱ 10sResultWater and cooked chicken mince
22	—	Cook over a medium-high heat, stirring and breaking up any clumps, until the chicken reads 74 °C on a thermometer and most of the liquid has evaporated.⏱ 8 minResultCooked chicken mince
23	60 ml	Pour the fish sauce into the pan with the cooked chicken.⏱ 5sResultCooked chicken mince and fish sauce
24	60 ml	Pour the lime juice into the pan.⏱ 5sResultCooked chicken mince and fish sauce and lime juice
25	10 g	Add the palm sugar to the pan.⏱ 5sResultCooked chicken mince and fish sauce mixture
26	2 tsp	Sprinkle the dried chilli flakes into the pan.⏱ 5sResultCooked chicken mince and fish sauce mixture
27	—	Stir everything together over a low heat until the sugar has dissolved and the chicken is evenly coated in the dressing, then remove the pan from the heat.⏱ 1 minResultDressed chicken mince
28	Dressed chicken mincestep 27	Tip the dressed chicken mince into the bowl with all the prepared aromatics.⏱ 10sResultDressed chicken mince mixture
29	20 g	Tear the fresh mint leaves directly into the bowl.⏱ 5sResultDressed chicken mince mixture
30	20 g	Pick the coriander leaves and tender stems and add them to the bowl.⏱ 5sResultDressed chicken mince mixture
31	Toasted rice powderstep 5	Add the toasted rice powder to the bowl.⏱ 5sResultDressed chicken mince and toasted rice powder mixture
32	—	Toss everything together gently but thoroughly so every piece of chicken is flecked with herbs and coated in the rice powder.⏱ 30sResultLarb gaiused in step 34
33	1 piece	Peel individual leaves from the iceberg lettuce and arrange them around the edge of a large serving plate to form cups.⏱ 20sResultIceberg lettuce
Total Time		34 min

Serving

Spoon the larb into the centre of the plate so guests can scoop it into the lettuce cups themselves. The kaffir lime leaf is there for flavour; don't eat it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	262kcal
	35g
	4g
	1g
	21g
	6g
	4g
	1,385mg

Ingredients0/15

Tools0/11

Recipe

Larb Gai

Larb Gai is a Thai minced chicken salad with fresh mint and coriander, served with jasmine rice and crispy shallots.

What you’ll doYou will toast jasmine rice until golden and nutty, then pound it to a coarse powder. While it cools, you'll prep shallots, lemongrass, spring onions, chillies and kaffir lime leaves into a large bowl. Cook chicken mince with water until it evaporates, then dress it with fish sauce, lime juice, palm sugar and chilli flakes. Combine everything with fresh mint, coriander and the rice powder, then arrange on a lettuce-lined plate for guests to assemble into cups.

Serves4

Total34 min

LevelMedium

Ingredients

Jasmine rice40 g
Shallots80 g
Lemongrass stalk30 g
Spring onions60 g
Fresh red chilli20 g
Kaffir lime leaf4 piece
Water60 ml
Minced chicken600 g
Fish sauce60 ml
Lime juice60 ml
Palm sugar10 g
Chilli flakes2 tsp
Fresh mint leaves20 g
Fresh coriander20 g
Iceberg lettuce1 piece

Tools

Small frying panSpoonTongsPestle and mortarCooled rice bowl (small bowl)Rice powder bowl (small bowl)Large frying panChef's knifeLarge bowlWooden spoonLarge serving plateChopping boardMortar pestleThermometer

Method

Tip the dry jasmine rice into a small frying pan.

10sSmall frying panJasmine rice · 40 g

Toast the rice over a medium heat, stirring constantly, until each grain is deep golden and smells nutty.

5 minSmall frying pan

Tip the toasted rice into a small bowl and leave it to cool completely.

20 minCooled rice bowl (small bowl)Golden toasted rice · step 2

Leave the toasted rice to cool until it is no longer steaming.

5 minCooled rice bowl (small bowl)

Pound the cooled toasted rice in a mortar until it is a coarse, sandy powder — some texture is welcome.

Result · Toasted rice powder · used in step 31

1 minRice powder bowl (small bowl), Mortar pestle

Peel the shallots and discard the skins.

30sChopping board, Chefs knifeShallots · 80 g

Slice the peeled shallots into thin rings.

40sChopping board, Chefs knifePeeled Shallots · step 6

Slide the sliced shallots into a large bowl.

5sLarge bowlSliced shallots · step 7

Cut away the woody root end and the tough upper two-thirds of each lemongrass stalk, keeping only the pale, tender inner section.

20sChopping board, Chefs knifeLemongrass stalk · 30 g

Finely chop the trimmed lemongrass as finely as you can.

40sChopping board, Chefs knifeTrimmed lemongrass · step 9

Add the chopped lemongrass to the bowl with the shallots.

5sLarge bowlFinely chopped lemongrass · step 10

Cut the roots from the spring onions and discard any wilted outer leaves.

15sChopping board, Chefs knifeSpring onions · 60 g

Pull away and discard any remaining tough or slimy outer layer from each trimmed spring onion.

30sChopping board, Chefs knifeTrimmed spring onions · step 12

Slice the trimmed spring onions into thin rounds on a slight angle, using both the white and green parts.

30sChopping board, Chefs knifePeeled spring onions · step 13

Add the sliced spring onions to the bowl.

5sLarge bowlSliced Spring Onions · step 14

Slice the fresh red chillies into thin rounds, keeping the seeds in for heat.

30sChopping board, Chefs knifeFresh red chilli · 20 g

Add the sliced chilli to the bowl.

5sLarge bowlThinly sliced red chilli · step 16

Stack the kaffir lime leaves, roll them tightly into a cigar and slice across into the finest possible shreds, discarding the central stems.

30sChopping board, Chefs knifeKaffir lime leaf · 4 piece

Add the shredded kaffir lime leaves to the bowl.

5sLarge bowlFinely shredded kaffir lime leaves · step 18

Pour the water into a large frying pan.

5sLarge frying panWater · 60 ml

Add the chicken mince to the pan, breaking it apart with a spoon.

10sLarge frying pan, SpoonMinced chicken · 600 g

Cook over a medium-high heat, stirring and breaking up any clumps, until the chicken reads 74 °C on a thermometer and most of the liquid has evaporated.

8 minLarge frying pan, Thermometer

Pour the fish sauce into the pan with the cooked chicken.

5sLarge frying panFish sauce · 60 ml

Pour the lime juice into the pan.

5sLarge frying panLime juice · 60 ml

Add the palm sugar to the pan.

5sLarge frying panPalm sugar · 10 g

Sprinkle the dried chilli flakes into the pan.

5sLarge frying panChilli flakes · 2 tsp

Stir everything together over a low heat until the sugar has dissolved and the chicken is evenly coated in the dressing, then remove the pan from the heat.

1 minLarge frying pan, Wooden spoon

Tip the dressed chicken mince into the bowl with all the prepared aromatics.

10sLarge bowlDressed chicken mince · step 27

Tear the fresh mint leaves directly into the bowl.

5sLarge bowlFresh mint leaves · 20 g

Pick the coriander leaves and tender stems and add them to the bowl.

5sLarge bowlFresh coriander · 20 g

Add the toasted rice powder to the bowl.

5sLarge bowlToasted rice powder · step 5

Toss everything together gently but thoroughly so every piece of chicken is flecked with herbs and coated in the rice powder.

Result · Larb gai · used in step 34

30sLarge bowl, Tongs

Peel individual leaves from the iceberg lettuce and arrange them around the edge of a large serving plate to form cups.

20sLarge serving plateIceberg lettuce · 1 piece

Spoon the larb into the centre of the plate so guests can scoop it into the lettuce cups themselves. The kaffir lime leaf is there for flavour; don't eat it.

Result · Larb Gai

20sLarge serving plate, SpoonLarb gai · step 32

Printed 7 October 2026