During my travels through northeastern Thailand, I stumbled upon a small family-run restaurant in Udon Thani where I tasted the most incredible larb I’ve ever had. The grandmother was expertly mixing the minced chicken with toasted rice powder, fresh herbs, and just the right amount of lime juice and fish sauce. Each bite was an explosion of flavors – tangy, savory, spicy, and aromatic all at once. She told me that larb is the soul of Isaan cuisine, and after that meal, I understood why. This Thai Chicken Larb recipe captures that authentic northeastern Thai flavor, bringing the vibrant tastes of Isaan street food right to your kitchen.
Quick Overview
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty: Easy
Why You’ll Love This Thai Chicken Larb
- Authentic Isaan flavors – This recipe uses traditional ingredients like toasted rice powder and fresh herbs for genuine Thai taste
- Quick and easy – Ready in just 25 minutes, perfect for busy weeknights
- Light and healthy – Packed with lean protein and fresh herbs with minimal oil
- Incredibly flavorful – The combination of lime, fish sauce, and chili creates an addictive taste
- Versatile serving options – Enjoy it with sticky rice, lettuce wraps, or as part of a larger Thai feast
- Customizable heat level – Adjust the chili to your preference
Ingredients
For the Toasted Rice Powder
- 3 tablespoons uncooked jasmine rice – This is essential for authentic larb texture and nutty flavor
For the Larb
- 1 lb ground chicken – Use ground chicken thigh for more flavor and moisture
- 1/4 cup water or chicken stock – Helps cook the chicken without adding oil
- 3 tablespoons lime juice – Fresh lime juice is crucial for that tangy flavor
- 2 tablespoons fish sauce – Provides the essential umami depth
- 1 tablespoon sugar – Balances the sour and salty flavors
- 2-3 Thai bird’s eye chilies, minced – Adjust to your heat preference
- 3 shallots, thinly sliced – Adds a sharp, sweet onion flavor
- 3 green onions, chopped – For freshness and mild onion taste
- 1/2 cup fresh cilantro, chopped – Essential herb for authentic flavor
- 1/2 cup fresh mint leaves, torn – Adds cooling freshness
- 2 tablespoons toasted rice powder – Made from the jasmine rice above
For Serving
- Sticky rice – The traditional accompaniment
- Lettuce leaves – Cabbage or butter lettuce work great for wraps
- Fresh vegetables – Cucumber slices, long beans, cabbage wedges
- Lime wedges – For extra tang
- Extra Thai chilies – For those who want more heat
Instructions
Step 1: Make the Toasted Rice Powder
Heat a dry skillet over medium heat. Add the uncooked jasmine rice and toast, stirring frequently, for 5-7 minutes until the rice turns golden brown and fragrant. Be careful not to burn it. Remove from heat and let cool completely. Grind the toasted rice in a spice grinder or mortar and pestle until it becomes a coarse powder. Set aside.
Step 2: Cook the Chicken
In a large skillet or wok over medium-high heat, add the ground chicken and water (or chicken stock). Break up the chicken with a wooden spoon and cook for 5-7 minutes, stirring frequently, until the chicken is fully cooked through and no longer pink. The liquid should mostly evaporate. Remove from heat and let cool slightly for 2-3 minutes.
Step 3: Season the Larb
Add the lime juice, fish sauce, and sugar to the cooked chicken. Stir well to combine. The chicken should be well-coated with the dressing. Taste and adjust the seasoning – it should be a balance of sour, salty, and slightly sweet.
Step 4: Add Fresh Ingredients
Add the minced chilies, sliced shallots, chopped green onions, cilantro, and torn mint leaves to the chicken mixture. Toss everything together until well combined. The herbs should be evenly distributed throughout.
Step 5: Add Toasted Rice Powder
Sprinkle the toasted rice powder over the larb and mix well. The rice powder adds a wonderful nutty flavor and helps absorb excess moisture, giving the larb its characteristic texture.
Step 6: Serve
Transfer the larb to a serving plate. Serve immediately with sticky rice, fresh lettuce leaves for wrapping, cucumber slices, long beans, cabbage wedges, and lime wedges on the side. Larb is best enjoyed fresh and at room temperature.
Expert Tips
- Don’t skip the toasted rice powder – It’s what makes larb authentic and gives it that distinctive nutty flavor and texture
- Use ground chicken thigh – It’s more flavorful and stays moister than breast meat
- Let the chicken cool slightly – Adding the herbs to piping hot chicken will wilt them too much
- Fresh herbs are essential – Don’t substitute dried herbs; they won’t give you the right flavor or texture
- Adjust the lime juice – Limes vary in acidity, so taste and adjust to get that perfect tangy flavor
- Make rice powder in advance – Toast a larger batch and store in an airtight container for up to a month
- Serve at room temperature – Larb tastes best when not too hot or cold
- Add herbs at the end – This keeps them fresh and vibrant
What to Serve With Thai Chicken Larb
Thai Chicken Larb is traditionally served with sticky rice (khao niao), which is essential for soaking up all the flavorful juices. Accompany it with fresh raw vegetables like cucumber slices, long beans, cabbage wedges, and lettuce leaves for wrapping. For a complete Isaan feast, serve alongside som tam (green papaya salad), grilled chicken (gai yang), or Thai sausage (sai krok). It also pairs beautifully with jasmine rice if you don’t have sticky rice, and a cold Thai beer or iced Thai tea complements the spicy, tangy flavors perfectly.
Frequently Asked Questions
Can I use other proteins instead of chicken?
Absolutely! Larb can be made with ground pork (larb moo), ground turkey, ground beef, or even mushrooms for a vegetarian version. The cooking method and seasonings remain the same.
What can I substitute for toasted rice powder?
While toasted rice powder is traditional and highly recommended, you can find pre-made toasted rice powder at Asian grocery stores. In a pinch, you could use crushed rice crackers, but the flavor won’t be quite the same.
How spicy is this dish?
Traditional larb is quite spicy, but you can easily adjust the heat level by reducing or increasing the amount of Thai chilies. Start with 1-2 chilies if you’re sensitive to heat, or use up to 5 for authentic Isaan-level spiciness.
Can I make this ahead of time?
Larb is best served fresh, but you can cook the chicken and make the toasted rice powder ahead of time. Store them separately in the refrigerator, then assemble with fresh herbs just before serving. Don’t add the herbs until you’re ready to eat, as they will wilt.
Where can I find Thai bird’s eye chilies?
Thai bird’s eye chilies are available at most Asian grocery stores. If you can’t find them, you can substitute with serrano peppers (less spicy) or red pepper flakes (though fresh chilies are preferred for authentic flavor).
Recipe Card
Thai Chicken Larb Recipe (Laab Gai Isaan)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Ingredients:
For Toasted Rice Powder:
• 3 tablespoons uncooked jasmine rice
For the Larb:
• 1 lb ground chicken
• 1/4 cup water or chicken stock
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2-3 Thai bird’s eye chilies, minced
• 3 shallots, thinly sliced
• 3 green onions, chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, torn
• 2 tablespoons toasted rice powder
Instructions:
- Toast jasmine rice in a dry skillet over medium heat for 5-7 minutes until golden. Cool and grind into coarse powder.
- Cook ground chicken with water in a skillet over medium-high heat for 5-7 minutes until fully cooked. Let cool slightly.
- Add lime juice, fish sauce, and sugar to the chicken. Mix well and taste for balance.
- Add minced chilies, shallots, green onions, cilantro, and mint. Toss to combine.
- Sprinkle toasted rice powder over the mixture and mix well.
- Serve immediately with sticky rice, lettuce leaves, fresh vegetables, and lime wedges.
Notes: Use ground chicken thigh for best flavor. Toasted rice powder is essential for authentic taste. Adjust chili amount to your heat preference. Best served fresh at room temperature. Can substitute with ground pork, turkey, or beef.
