This chicken larb is packed with bright, delicious flavors and contrasting textures, and it takes just 30 minutes or less to make! Serve them in lettuce cups for a low carb option or with sticky rice.
What Is Larb?
Larb is a meat salad consisting of ground meat, herbs, chilies, fish sauce, lime juice, and toasted ground rice. Larb originated in Laos, and is also eaten in areas of Thailand (usually those populated by Lao people, who brought the dish to Thailand).
It is, in a word, delicious.
Little bits of crispy ground meat (in this case chicken, though ground pork, beef, duck, or even mushrooms can be used) are flavored with umami-laden fish sauce, bright lime juice, and lots of herbs.
The addition of the toasted ground rice gives the salad a delightful crunch, along with a buttery nuttiness that contrasts with the zip of the lime. The chilies give the larb heat, and the addition of fried shallots adds another delightful flavor dimension.
How Do You Eat Larb?
Larb can be served with sticky rice (see our post on foolproof sticky rice) or with raw vegetables like lettuce. It’s also delicious with fragrant coconut rice.
As my family will tell you, I am a major rice eater (I’m a two-bowl gal), but I must say that this chicken larb, when served in lettuce cups, is a delightful change of pace.
The crunchy lettuce goes perfectly with the fragrant larb, and for anyone trying to avoid carbs, a chicken larb lettuce cup offers a guilt-free option that doesn’t compromise on taste.
(Feel free to leave out the toasted rice if you’re being really strict with the carbs, but take it from me…that toasty rice is delicious. You could also reduce the amount of rice to 2 tablespoons.)
A Note On Grinding Meat for this Chicken Larb
Rather than buying ground chicken to make this chicken larb, I like to buy boneless skinless chicken thighs and hand-chop it myself using my mom’s trusty method for grinding meat without a grinder.
I do this for several reasons:
- Hand-chopped meat is a bit coarser and less like a paste, giving the finished chicken larb a better overall texture.
- Ground chicken sold in supermarkets is often made with breast meat, which is less flavorful than dark meat chicken.
- I like to buy organic chicken, and organic ground chicken is difficult to find in my supermarket.
- Boneless skinless chicken thighs are often cheaper than pre-ground chicken breast.
- Hand chopping meat this way is actually very easy, and you can be sure of what went into it! Some ground meats can include fillers.
If using pork, you can also grind your own meat using pork shoulder! You can do the same with lamb shoulder, turkey thighs, etc.
Chicken Larb Recipe Instructions
In a dry wok or pan over low heat, toast the rice grains.
Stir continuously until they turn golden and fragrant––about 10 minutes.
Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.
Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil.
Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint.
Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
Serve in lettuce cups topped with the reserved crispy shallots.
Feel free to substitute any ground meat in this dish. It works great with ground turkey, ground beef, ground pork, or even ground lamb. Also check out our Pork Larb recipe, if you’d like a dedicated pork version! Pork larb lettuce wraps are delicious too!
Chicken Larb
Ingredients
- 1/4 cup uncooked jasmine rice (or glutinous/sweet rice)
- 2 tablespoons vegetable oil
- 3 shallots (thinly sliced; divided)
- 1 1/4 pound ground chicken (570g, grind your own for the best texture)
- 1/2 teaspoon sugar
- 2 tablespoons fish sauce
- 2 limes, juiced
- 1-2 Thai bird chilies (thinly sliced)
- 3 scallions (thinly sliced)
- 1/4 cup cilantro (roughly chopped)
- 1/2 cup fresh mint (roughly chopped)
- salt (optional)
- butter, bibb, or boston lettuce (washed and thoroughly dried; can also serve with sticky rice)
Instructions
- In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant––about 10 minutes. Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.
- Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil.
- Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
- Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
- Serve in lettuce cups topped with the reserved crispy shallots.
nutrition facts
Laotian-Chinese here. Although not authentic it was still quite good. Wok-frying the entire dish added a very unique component that I appreciate due to my Chinese roots. My husband and kids loved it so I will add it into the dinner rotation – actually, my Russian husband said he prefers this version over the Lao one (Most likely due to the fact that there is no padaek). Thanks for another great recipe, you guys don’t disappoint.
Thanks for giving it a try, Wendy, and glad the family enjoyed it.
Excellent recipe. I topped it with some peanuts for extra crunch!
Nice!
First time making larb and I was not disappointed! Love your blog, thank you!
You’re very welcome, Martha!
With all the great comments, I tried this recipe. I must have done something wrong. It was just “ok”. My limes were huge, so I used only 1. Glad I did, because even with that, it was a bit tart. I didn’t add any salt, but I knew the fish sauce would add some. Again, glad I didn’t because it would have been way to salty. I added a 2nd 1/2t of sugar to try to offset the tart, but maybe I should have added more? Having never eaten Larb, I wasn’t completely sure of the taste I was looking for? I thought the prep and the clean up (very hot skillet where oil splattered everywhere) was a lot and then my dish didn’t turn out very well. Not sure I’ll try it again. Maybe I’ll try it at a restaurant so that I can better understand what it should have been like. I’m disappointed, but I’m sure it was something I didn’t do correctly. I deboned and I tried “grinding” my own chicken. I appreciate the guidance on that and will definitely do that again in the future. :)
Hi Danita, sorry you didn’t like this recipe, but yes, larb is meant to be a little sour, with a mix of flavors. That said, you can feel free to adjust it to your own tastes! Or perhaps you’re just not a fan of the dish! Either way, we hope you give some other recipes a shot. :)
I will try your recipe soon – I love larb!
The Thai restaurant I order larb gai from also hand chops chicken breast and I love this texture and mouthfeel so much better than with ground chicken.
Yes, hand-chopping the chicken makes a huge difference! Check out our article on how to do this: https://thewoksoflife.com/how-to-grind-meat-without-a-grinder/.
I think boneless skinless chicken thighs (with some fat left on) are dieal!
Made this for dinner tonight and it was SO good. Perfect recipe 💜
Thank you so much, Jessica!
I am really happy that I found this simple recipe. It tastes amazing with both lettuce and rice. Thanks a lot!
You’re very welcome, Michael!
Another perfect recipe. Always the best version for any all Chinese Thai etc plus great desserts 🍨 too!!
Thanks
I just bought. but rice powder and a bag of crispy shallots. I fortunately live where these items are readily available. Cut out all that extra work and time.
Different topic but did you ever find a good s’mores cake recipes? Where you make a graham cake? Thanks again. Cheers
Thank you so much! Never had a smores cake, but it sounds delish!
Great recipe
Thanks Chris!
Ground my own chicken as suggested. Didn’t have Thai bird chilis so I used some jalapenos I had on hand, unseeded. This turned out absolutely perfectly. As good as any restaurant. My husband inhaled his and informed me it was going into regular rotation on the menu. Kudos!
Thank you Linda!