Chicken Larb Salad
Chicken thighs, jasmine rice, fish sauce, lime juice and palm sugar with shallots, spring onions, fresh mint, coriander, Thai bird chillies, veg stock, lettuce and cucumber. Serves 4; 20 min prep, 12 min cook.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 30 g
- 30 ml
- 45 ml
- 10 g
- 15 g
- 15 g
- 15 ml
- 60 ml
Process
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Make the toasted rice powder: put the jasmine rice in a dry frying pan over medium heat and toast for 4–5 minutes, shaking often, until the grains are deep golden and smell nutty. Tip onto a plate to cool completely, then grind to a coarse powder in a spice grinder or pestle and mortar.
In a small bowl, stir together the fish sauce, lime juice and palm sugar until the sugar dissolves. Taste and adjust - it should be salty, sour and a little sweet.
Heat the vegetable oil in a wok or large frying pan over high heat. Add the minced chicken thighs and cook for 4–5 minutes, breaking up any clumps with a spoon, until no pink remains and the edges start to brown.
Pour in the chicken stock and cook for 1–2 minutes more, stirring, until the liquid has mostly evaporated but the mince is still moist. Remove from the heat and let it cool for 2 minutes.
Add the shallots, spring onions, Thai bird's eye chillies and the dressing to the warm chicken. Toss well, then stir in the toasted rice powder, mint leaves and coriander.
Spoon the larb into the lettuce leaves and serve straight away with cucumber slices on the side.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the toasted rice powder - it is what gives larb its signature nutty aroma and slightly thick texture. Toast the rice until it is a deep golden brown, not pale, or the flavour will be raw and flat.
- Cook the chicken over high heat and do not let it stew in its own juices, or the mince turns grey and watery. Add the stock only at the end to keep it juicy.
- Dress the salad while the chicken is still warm so the lime, fish sauce and sugar soak in, but add the herbs and rice powder last so they stay fragrant and crunchy.
- Taste the dressing before it goes in: fish sauces vary a lot in saltiness, so start with 20 ml and add more only if needed.
Substitutions
- chicken thighs→minced turkey or lean minced beef
- palm sugar→brown sugar or honey
- fish sauce→light soy sauce for a vegetarian version (note the flavour will be less authentic)
- jasmine rice→any long-grain white rice for toasting
- lettuce leaves→cabbage cups or steamed rice for serving
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 2 days. The herbs will darken and the rice powder will soften, so it is best eaten fresh; if reheating, warm gently in a frying pan over medium heat for 2-3 minutes with a splash of water, then refresh with extra lime juice and fresh herbs before serving. Do not freeze, as the herbs and cucumber become mushy.
FAQ
The questions we get asked most
Why is my chicken larb watery?
The mince was likely cooked over too low a heat and released its juices, or too much stock was added. Cook the chicken over high heat in a hot pan, breaking it up, and only add the stock at the end, letting it evaporate almost completely before you take the pan off the heat.
Can I make chicken larb ahead of time?
You can cook the chicken and make the dressing up to a day ahead and keep them separately in the fridge. Toss everything together just before serving, because the herbs wilt and the toasted rice powder goes soft once it hits the dressing.
What can I use instead of fish sauce?
Light soy sauce mixed with a pinch of salt is the closest halal-friendly substitute, though it lacks the fermented depth. For a vegan version, use soy sauce and skip the chicken stock, using water instead.
How do I know when the chicken is cooked?
The mince should be opaque all the way through with no pink spots, and any juices in the pan should run clear. This takes about 4-5 minutes over high heat for 500 g of minced thigh; if you are unsure, cut a thicker clump open to check.
Is chicken larb supposed to be served warm or cold?
It is best served warm or at room temperature. The warmth helps the dressing absorb into the meat, but if it is too hot the herbs will wilt and the lettuce will soften, so let the chicken cool for a couple of minutes before tossing.
Can I use chicken breast instead of thighs?
Yes, but breast is leaner and dries out faster. Reduce the cooking time by a minute and add the chicken stock as soon as the mince turns opaque to keep it moist, and do not overcook it.
How spicy is chicken larb and can I adjust the heat?
The heat comes from the Thai bird's eye chillies, so you can use one for a mild kick or three for a fiery version. For no heat at all, leave them out and add a pinch of mild chilli flakes at the table.
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