Dinner · 25 min · thai

Larb Gai

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground chicken
• 1/4 cup Lime juice
• 3 tbsp Fish sauce
• 2 tbsp Toasted rice powder
• 1/2 cup Mint
• 2 Shallots
• 2 Thai chiles

Steps

1. Toast 2 tablespoons of uncooked rice in a dry skillet until deep golden, then grind to a coarse powder — this nutty crunch defines larb.
2. Sear the ground chicken in a hot skillet, breaking it into fine crumbles, until just cooked through, about 6 minutes.
3. Transfer to a bowl and let cool 5 minutes — dressing hot meat will cook the herbs.
4. Toss with the lime juice, fish sauce, and minced chiles.
5. Fold in the thinly sliced shallots, torn mint, and toasted rice powder.
6. Taste: it should be sour, salty, and hot in equal measure — adjust lime and fish sauce boldly.
7. Spoon into crisp lettuce cups.
8. Serve immediately, while the shallots are still crunchy.

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