🐔 Larb Gai

Name: Larb Gai
Total time: 30 min
Yield: 4
Cuisine: Laos · Northeast Thailand
Ingredients: 500 g minced chicken; 3 tbsp lime juice; 2 tbsp fish sauce; 1 tsp chili flakes; 2 shallots, thinly sliced; Large handful of mint leaves, plus cilantro; 2 tbsp toasted rice powder; Lettuce and cucumber to serve

Origin: Laos · Northeast Thailand

310kcal

per serving · 200 g

155kcal

per 100 g

36 gProtein18 g / 100 g

10 gFat5 g / 100 g

16 gCarbs8 g / 100 g

Larb gai is the chicken version of the Lao and Thai minced-meat salad. Finely chopped chicken is cooked briefly, then dressed with lime juice and fish sauce and tossed with plenty of fresh mint and toasted ground rice. It is bright, sour and herby, with a gentle crunch, and is served with sticky rice and crisp raw vegetables.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein18 g protein per 100 g — 46% of the calories

Not vegetarianbecause of: chicken, fish sauce

Not veganbecause of: chicken, fish sauce

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

chickenfish saucelimeminttoasted rice

Recipe

4 servings30 min

Ingredients

500 g minced chicken
3 tbsp lime juice
2 tbsp fish sauce
1 tsp chili flakes
2 shallots, thinly sliced
Large handful of mint leaves, plus cilantro
2 tbsp toasted rice powder
Lettuce and cucumber to serve

Method

Cook the chicken in a pan with 3 tbsp water, stirring to break it up, 5–6 minutes until cooked through.
Take off the heat and stir in lime juice, fish sauce and chili.
Add shallots, mint and cilantro.
Sprinkle with toasted rice powder and toss.
Serve warm with lettuce and cucumber.

How to make it lighter

Use minced chicken breast for the leanest result.
Scoop it into lettuce cups instead of piling it on rice.
Skip any oil — cooking the chicken in a little water works perfectly.

History

Larb is considered a national dish of Laos and is also central to the food of Isan in northeastern Thailand. The chicken version, larb gai, is one of the most common orders in Thai restaurants abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →