Larb Gai

Method

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1. Toast the raw sticky rice in a dry pan over medium heat for 8 to 10 minutes, shaking constantly, until it is deep golden brown and smells strongly nutty.

   Mark done Start 8 min timer

2. Cool completely, then grind to a coarse powder in a pestle and mortar or spice grinder. It should feel like coarse sand.

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3. Whisk the lime juice, fish sauce, palm sugar and chilli flakes together until the sugar dissolves. Taste — it should be aggressively sour, salty and hot.

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4. Put the chicken and the 3 tablespoons of water in a wok or frying pan over medium heat.

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5. Cook for 5 to 6 minutes, breaking the mince up constantly with a spoon, until just cooked through. Do not brown it.

   Mark done Start 5 min timer

6. Take the pan off the heat and let it cool for 2 minutes — dressing hot meat dulls the herbs instantly.

   Mark done Start 2 min timer

7. Add the dressing and toss thoroughly, then fold in 3 tablespoons of the toasted rice powder.

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8. Fold through the shallots, spring onions, mint and coriander at the last moment.

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9. Pile onto a plate, dust with more rice powder, and serve with sticky rice and raw vegetables.

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Chef’s Tips

• Toast the rice until it is genuinely dark. Pale rice powder tastes of nothing.
• Taste and adjust the dressing before it goes on. Larb should be sharper than seems sensible.
• Add the herbs last and serve immediately, or they wilt in the residual heat.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Sticky rice, eaten with your hands
• A cold beer
• Som tam and grilled chicken, for an Isaan spread

Storage & Reheating

Best within an hour. Refrigerate up to 2 days but refresh with more lime and fresh herbs before serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.