Thai
Larb Gai (Minced Chicken Salad — Isaan)
A preparation of very finely minced (or chopped to a near-paste) chicken, rapidly cooked, dressed while still warm with fish sauce, lime juice, toasted rice powder (khao khua), dried chilli flakes, shallots, mint, and coriander. Larb is the quintessential preparation of northeastern Thailand (Isaan) and Laos — it is not a salad in the Western sense (cool, dressed greens) but a warm minced meat salad of intense flavour where the toasted rice powder's nutty crunch and the mint's sharp freshness are as important as the protein itself. The preparation belongs to the yam category (tossed salads dressed with fish sauce, lime, chilli) but its warm temperature and the toasted rice powder place it in a distinct sub-category.
‹Swipe for the next dish›
Nine in town · one not yet within reach.
How the 10 are reached
- In town
- 9 · raw sticky rice (khao niew), chicken thigh, chicken breast, fish sauce, lime juice, water or light chicken stock, shallots, spring onions (hom daeng), fresh coriander
- Not yet within reach
- 1 · dried chilli flakes
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
For the khao khua (toasted rice powder)
60 g
raw sticky rice (khao niew)
not regular long-grain rice
Origin · ThailandIn town · Bosa Foods · Vancouver → · also Wismettac · Vancouver, Jeya Brothers · Vancouver · 3 more
For the larb
300 g
200 g
3 tbsp
fish sauce
3 tbsp
2 tsp
dried chilli flakes
Not yet within reach of West Vancouver · each reach is counted
60 ml
4
3
2
fresh red or green chillies
thinly sliced, for finishing
Your own market
1 large handful
fresh mint leaves
added at the last moment before service
Your own market
1 handful
fresh coriander
leaves and fine stems
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of West Vancouver →Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Place the raw sticky rice in a dry pan over medium heat and stir constantly for 15–20 minutes until every grain has turned deep gold — not medium gold, which still carries a raw starch note, and not brown, which is the beginning of bitterness — but deep gold, smelling of popcorn, toasted grain, and a faint nutty caramel. Remove from the heat, and while the grains are still warm grind them in a spice grinder or mortar to a fine-sandy powder, stopping short of flour so the texture retains a slight coarseness, because that coarseness is what gives larb its characteristic mid-palate grip. The powder keeps in an airtight container at room temperature for two weeks.
2
Place the finely minced chicken thigh and breast in a pan with the water or light stock and set over medium heat, working the mince apart with a spoon so it separates into fine, loose pieces rather than clumping, since any cluster that browns will harden and resist the dressing. The chicken should cook in its own moisture and fat without taking colour. Cook only until the pink is just gone, then remove from the heat immediately, as the residual heat will continue the cooking.
3
This is where the dish lives or dies: the chicken must be warm — not piping hot, not cooled — and it is at that precise temperature that you add the toasted rice powder, dried chilli flakes, fish sauce, lime juice, sliced shallots, spring onions, and fresh chilli, because the warmth opens the surface of each grain just enough for the powder and dressing to cling rather than sit apart. Toss everything together to combine. If the chicken has cooled, the rice powder will remain separate and grainy; if it is still too hot, the lime juice continues to cook and the aromatics are driven off.
From the canon — Dried red chillies, dry-toasted in a pan until their skins blister and darken, produce a qualitatively different flavour from untoasted dried chilli: the Mai… Dried Chilli: Toasting and Grinding →
4
Taste and adjust across all four registers — fish sauce for salt, lime juice for sour, chilli flakes for heat, and toasted rice powder for nutty depth — bearing in mind that the mint you will add at service will introduce a cooling brightness that lifts all of these and can make a correctly seasoned bowl taste briefly milder, so do not oversalt or oversour now to compensate. The first taste should register fish sauce and lime as the primary sour-salty pairing, the toasted rice powder arriving as a mid-palate texture-and-flavour event, and the dried chilli heat building behind it.
From the canon — Fish sauce — nam pla — is the universal salt of the Thai kitchen. Fish Sauce (Nam Pla): Selection and Use →
5
At the moment of service — not before — add the mint leaves and coriander and toss once, so the herbs stay bright and unbruised rather than wilting against the warm, dressed chicken. The chicken should be separated into fine pieces with the rice powder coating the surface of each grain, the herbs scattered throughout in fresh colour, and the raw shallot providing its white-purple note. Serve immediately with sticky rice.
III
Quality Hierarchy
01
Reserve — Khao khua made from heritage sticky rice, freshly toasted and ground to order. Free-range chicken with perceptible fat from the thigh. Makrut lime juice, if available, for a more aromatic souring note. Mint and coriander cut from the stem no more than an hour before service.
02
Estate — Standard sticky rice toasted in a batch and stored correctly in an airtight container; the powder is still within its two-week window. Free-range chicken, thigh and breast combined as specified. Fresh lime juice. Market shallots and fresh herbs.
03
Market — Sticky rice powder made the day before, still fragrant. Supermarket chicken thigh and breast, finely minced by hand or food processor. Lime juice from a bottle if no fresh limes are available; the flavour is flatter but workable.
04
House — Pre-ground rice powder from a Thai grocery if none has been prepared; the aromatic complexity will be reduced but the textural principle is preserved. Chicken breast alone, which will be leaner and less flavourful. Bottled lime juice and dried herbs are a significant compromise to the dish's defining freshness.
IV
Sensory Tests
◇Smell. The freshly toasted and ground khao khua smells of popcorn, toasted grain, and a faint nutty caramel note — fully developed, neither raw and starchy (under-toasted) nor sharp-smoky (over-toasted).
◇Sight. The rice grains have turned deep gold — not medium gold, which retains a raw note, and not brown, which signals the onset of bitterness.
◇Sight. In the finished larb, the chicken is separated into fine pieces and coated with rice powder; the herbs are scattered throughout in fresh, unbroken colour; the shallot provides a raw white-purple visual note throughout.
◇Touch. The dressed larb is warm to the touch at service — neither hot enough to wilt the mint on contact nor cool enough that the rice powder feels sandy and unintegrated.
◇Where it lives or dies. The dressed chicken must be warm — not hot, not cold — at the exact moment the toasted rice powder, fish sauce, and lime juice are added: too cool and the powder stays grainy and separate; too hot and the lime cooks further and the herbs wilt on contact.
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VI
What to Pour
The pairing
Sake
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The working kitchen
Sourced through Provenance