Method
- Toast the sticky rice in a dry pan over medium-low heat for 8–10 minutes, shaking constantly, until deep gold-brown and intensely fragrant. Cool, then grind in a mortar to a coarse powder. This is khao khua — the soul of larb.
- Cook the chicken in a wide pan over medium heat with two tablespoons of water — no oil. Break it apart constantly so it cooks in fine crumbles. Pull off the heat the moment it loses pinkness, about four minutes.
- Tip the still-warm chicken into a mixing bowl. Add lime juice, fish sauce, padaek and chili powder while it's hot — the heat coaxes the flavours in.
- Add the toasted rice powder, shallots and spring onion. Toss to combine — the rice powder should thicken the dressing and cling to the meat.
- Just before serving, fold in the mint, cilantro and sawtooth coriander. Don't add herbs early or they'll wilt.
- Mound on a plate. Serve with sticky rice on the side, raw cabbage wedges, raw long beans and cucumber. Each diner scoops larb with sticky rice formed into small balls or wraps in cabbage leaves.
Common questions
Can Larb Gai be made ahead?
Larb Gai is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Larb Gai spicy?
Larb Gai as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Larb Gai vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Larb Gai to make at home?
Larb Gai is approachable for a home cook with basic stove skills — total time about 23 minutes, no special technique required.
Can Larb Gai be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Larb is the national dish of Laos and the unofficial national dish of Isan (Thailand) — same recipe, same heritage. The Lao version uses padaek (fermented fish sauce) as its umami marker; without it, the dish reads as Thai-Isan. The dish is communal: served at every Lao family meal, ceremonial banquet and Boun (festival). Different proteins make different larbs: larb pa (fish), larb moo (pork), larb sin (beef). The toasted rice powder is non-negotiable; without it the dish is just minced meat with herbs.
