Zesty Larb Gai with Toasted Rice Powder
Minced chicken tossed with a vibrant dressing of lime juice, fish sauce, and toasted chili flakes, then showered with fresh herbs and nutty toasted rice powder that adds an irresistible crunch. Wrapped in crisp lettuce cups, this Isaan classic is light, punchy, and impossibly refreshing.
Ingredients
- 1 lb ground chicken (or hand-minced chicken thighs)
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon toasted chili flakes (prik pon)
+ 9 more ingredients
Instructions
To make toasted rice powder, toast 3 tablespoons of raw sticky rice (or jasmine rice) in a dry skillet over medium heat, shaking often, until golden brown and nutty-smelling, about 5 minutes. Grind in a mortar and pestle or spice grinder to a coarse powder.
Heat a skillet over medium-high heat with a splash of water (no oil). Add the ground chicken and break it up with a spatula. Cook until no longer pink, about 5-6 minutes, breaking it into fine crumbles. Drain any excess liquid.
Remove the skillet from heat and let the chicken cool for 2 minutes -- you do not want the heat to wilt the herbs or cook the lime juice.
Add the fish sauce, lime juice, sugar, and toasted chili flakes directly to the chicken. Toss to combine.
Add the shallots, green onions, toasted rice powder, mint, and cilantro. Toss everything together gently.
Taste and adjust. The balance should lean sour and salty, with a kick of heat and a whisper of sweetness.
Serve on a platter with lettuce cups, sticky rice, and extra lime wedges. Spoon the larb into the lettuce cups to eat.
Nutrition Estimate
Per serving • Estimated by Blinner AI