Thai
Thai Bird Chili Larb (Larb Gai)
Northern Thai minced chicken salad — herby, citrus-bright, Thai bird-fired.
30min total
4servings
Easydifficulty
🔥 7/10Very Hot
Ingredients
Method
0 of 4 steps- Dry-fry chicken in a hot pan, breaking it up, until just cooked, 6–8 minutes.
- Off heat, add lime, fish sauce, sugar, chiles. Toss.
- Fold in toasted rice powder, shallots, herbs and scallions.
- Serve in lettuce cups with jasmine rice on the side.
Northern Thai minced chicken salad — herby, citrus-bright, Thai bird-fired.
This recipe is part of the Spicery Kitchen tested-recipe library. Ingredients, heat scoring and flavor notes are filled in below. Adjust pepper amounts to your tolerance.
Flavor profile
Herby, citrus, fish-sauce-savory, sharp Thai heat
Heat perception varies by person. Adjust pepper amounts to your tolerance — fat (dairy, coconut), acid (lime, vinegar) and sweetness all balance perceived heat.