A vibrant, aromatic minced chicken salad, known as Larb Gai, sizzles in a pan with a medley of fresh herbs and a bright, spicy lime dressing. The warm, fragrant mixture is spooned into crisp, cool cups of butter lettuce, creating a perfect handheld bite. A final sprinkle of homemade toasted rice powder adds a deep, nutty crunch and authentic texture. This dish is a beautiful balance of spicy, sour, salty, and fresh, perfect for a light meal or impressive appetizer.
What You’ll Need: Ingredients
Gather these fresh and pantry staples to create this flavor-packed dish. The toasted rice powder is essential for authentic texture.
For the Toasted Rice Powder (Khao Khua):
- 1/4 cup uncooked sticky rice (also called glutinous rice) or jasmine rice
For the Larb Gai (Chicken Mixture):
- 1 lb (450g) ground chicken (preferably a mix of dark and white meat)
- 2 tbsp neutral oil (like avocado or vegetable oil)
- 1/4 cup finely diced shallot
- 2-3 cloves garlic, minced
- 1-3 Thai bird’s eye chilies, finely minced (adjust to your heat preference)
For the Dressing & Herbs:
- 3 tbsp fresh lime juice (about 1-2 limes)
- 2 tbsp fish sauce
- 1 tsp palm sugar or light brown sugar
- 1/2 cup finely chopped fresh mint leaves
- 1/2 cup finely chopped fresh cilantro leaves and stems
- 1/4 cup chopped fresh Thai basil or regular basil (optional but recommended)
- 2-3 green onions, thinly sliced
For Serving:
- 1-2 heads of butter lettuce, Boston Bibb, or little gem lettuce, leaves separated and washed
- Extra lime wedges, chili slices, and herb sprigs for garnish
Crafting Your Larb: Step-by-Step Guide
Follow these detailed steps for a foolproof, restaurant-quality result right in your kitchen.
Step 1: Make the Toasted Rice Powder
This is your first and most important step, as the powder needs time to cool. Place the uncooked rice in a dry skillet (no oil) over medium-low heat. Toast, stirring constantly, for 8-12 minutes until the grains turn a deep golden brown and smell wonderfully nutty. They will make a faint popping sound. Tip: Low and slow is key to avoid burning. Transfer the toasted rice to a plate or mortar to cool completely. Once cool, grind it to a coarse powder using a spice grinder, mortar and pestle, or a rolling pin in a sturdy zip-top bag. Set aside.
Step 2: Cook the Aromatics and Chicken
Heat the oil in a large skillet or wok over medium-high heat. Add the diced shallot and cook for 1-2 minutes until it begins to soften. Add the minced garlic and chilies, stirring for another 30 seconds until fragrant. Immediately add the ground chicken. Use a wooden spoon to break it up into small crumbles. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and no pink remains.
Step 3: Create the Flavor Base
While the chicken is cooking, whisk together the lime juice, fish sauce, and sugar in a small bowl until the sugar dissolves. This is your dressing. Once the chicken is cooked, remove the skillet from the heat. Pour the dressing over the hot chicken and stir thoroughly to combine. The warm meat will absorb the flavors beautifully.
Step 4: The Herbal Finish
Allow the chicken mixture to cool for about 5 minutes. This is crucial—adding the fresh herbs to piping hot chicken will wilt them too much. Once slightly cooled, fold in the chopped mint, cilantro, basil (if using), and green onions. Taste and adjust seasoning if needed, perhaps with an extra squeeze of lime or dash of fish sauce.
Step 5: Assemble and Serve
Arrange your clean, dry lettuce cups on a large platter. Spoon the warm (or room temperature) larb mixture generously into each cup. Just before serving, sprinkle a generous pinch of your homemade toasted rice powder over the top of each lettuce cup. This preserves its crunch. Garnish the platter with lime wedges and extra chili slices.
Getting It Right: Basics & Tips for Beginners
- Don’t Skip the Toast: The rice powder is non-negotiable for authentic texture. It’s easy to make and worth the 10 minutes.
- Cool Before Herbs: Adding delicate herbs to searing hot chicken will cook them and turn them dark and slimy. A brief cool-down keeps them vibrant.
- Balance is Everything: The core of this dish is the balance between sour (lime), salty (fish sauce), spicy (chili), and sweet (sugar). Taste and adjust after mixing the dressing into the chicken.
- Lettuce Prep: Wash and dry your lettuce leaves thoroughly. Soggy or wet leaves will tear and make eating messy. A salad spinner is your best friend here.
Pro Tips & Clever Substitutions
- Protein Swap: Ground turkey, pork, or even finely chopped mushrooms work wonderfully.
- Heat Control: Remove the seeds and membranes from the chilies for less heat, or use 1/2 tsp of crushed red pepper flakes in a pinch.
- Fish Sauce Alternative: For a vegetarian version, use a high-quality soy sauce or tamari, though the flavor profile will shift.
- Make-Ahead Magic: You can toast and grind the rice powder days ahead. The chicken mixture (without herbs) can be made a few hours in advance; fold in the fresh herbs just before serving.
Serving & Presentation Ideas
For a stunning family-style spread, pile the larb mixture in a large, shallow bowl in the center of a platter. Surround it with the lettuce cups, lime wedges, and extra herb sprigs. Let everyone build their own cups—it’s interactive and fun. For a more substantial meal, serve it alongside steamed jasmine rice. The larb can also be enjoyed as a vibrant salad on its own, without the lettuce wrap.
8. Spicy Larb Gai Lettuce Cups with Toasted Rice Powder
- Total Time: 30 minutes
- Yield: 4 servings
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
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
How Does This Compare?
Unlike many other lettuce wrap recipes that use a thick, sweet, or soy-based stir-fry sauce, Larb Gai is distinctly dressed in a light, pungent, and acidic liquid seasoning that isn’t cooked into a glaze. The toasted rice powder also sets it apart, providing a unique gritty-nutty texture you won’t find in Chinese-style minced chicken lettuce cups or Korean ssam. It’s lighter and more herb-forward than its meatball-based counterparts.
Frequently Asked Questions
Can I use regular rice for the toasted powder?
Absolutely. While sticky rice is traditional for its slightly chewier texture when ground, plain jasmine or long-grain white rice works perfectly well and is more commonly found in pantries.
Is there a substitute for fish sauce? It smells strong!
The smell mellows dramatically once mixed and cooked. For a substitute, use 2 tbsp of light soy sauce mixed with 1 tbsp of water. You’ll lose the classic funky depth, but it will still be tasty.
Can I make this dish ahead of time?
You can prep all components ahead: make the rice powder, wash the lettuce, chop the herbs and aromatics, and mix the dressing. Cook the chicken and combine with the dressing up to 2 hours ahead. Cool, refrigerate, and then fold in the fresh herbs just before serving.
My larb turned out too wet. What happened?
This usually occurs if the chicken wasn’t cooked at a high enough heat to evaporate its natural juices, or if the herbs were added while the meat was too hot and they released water. Ensure your pan is hot before adding chicken, and let it cool adequately before adding herbs.
What’s the best lettuce to use?
Butter lettuce or Boston Bibb is ideal for its pliable, cup-shaped leaves and sweet flavor. Little Gem lettuce offers a great crunch. Avoid iceberg as it’s too crunchy and difficult to cup, and romaine as its ribs are too stiff.
Final Thoughts
Spicy Larb Gai Lettuce Cups are more than just a recipe; they’re an experience. The process of toasting the rice, balancing the bold dressing, and assembling the fresh, interactive cups is incredibly rewarding. It’s a dish that impresses with its complexity yet remains fundamentally simple and fresh. I encourage you to give it a try—grab those fresh herbs, fire up your skillet, and don’t be shy with the lime. Once you’ve made it, I’d love to see your creation. Share your beautiful, vibrant plates and tell me how you made it your own.