Description

A vibrant and zesty Thai minced chicken salad (Larb Gai) served in crisp lettuce cups. The toasted rice powder adds a unique nutty flavor and texture.

Ingredients

1/4 cup uncooked sticky rice (also called glutinous rice) or jasmine rice

Cook Mode Prevent your screen from going dark

Instructions

Toast the rice in a dry skillet over medium heat until deeply golden brown and fragrant. Let cool, then grind to a coarse powder in a mortar or spice grinder. Set aside.
In a medium bowl, combine the lime juice, fish sauce, and sugar. Stir until the sugar dissolves.
Cook the chicken in a skillet over medium-high heat, breaking it up until fully cooked and crumbly. Drain any excess fat.
Remove from heat and immediately pour the lime juice mixture over the hot chicken. Stir to combine.
Add most of the toasted rice powder, shallots, scallions, cilantro, and mint to the chicken. Toss well.
Taste and adjust seasoning with more lime juice, fish sauce, or chili flakes as desired.
Serve warm or at room temperature in lettuce cups, garnished with extra herbs, chili flakes, and the remaining toasted rice powder.

Notes

For a gluten-free version, ensure your fish sauce is certified gluten-free. The toasted rice powder (Khao Khua) is essential for authentic flavor. You can prepare it ahead of time. Adjust the spiciness to your preference. Leftover larb can be refrigerated for 1-2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 33
Sugar: 2
Sodium: 49
Fat: 20
Saturated Fat: 6
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 7
Fiber: 1
Protein: 1
Cholesterol: 1