Quick Weeknights · Thai
Larb Gai (Thai Minced Chicken Salad)
Minced chicken tossed with mint, chili flakes, and toasted rice powder. This salad relies on the clarity of lime juice and fish sauce.
Why This Works
The bright, fresh flavors of lime, mint, and cilantro, combined with the savory chicken and nutty rice powder, create a wonderfully zesty and refreshing dish.
The Upgrade
Add a few thinly sliced fresh Thai chilies for an extra layer of heat and visual appeal.
Chef's Secret
Michelin TechniqueTo toast rice powder (khao khua), lightly toast uncooked jasmine rice in a dry pan over medium heat until golden brown and fragrant, then grind it into a coarse powder using a spice grinder or mortar and pestle.
Ingredients
Total time including resting: 25 min
Directions
Cook the ground chicken in a dry skillet over medium heat, breaking it up with a spoon, until cooked through and slightly browned. Drain any excess fat.
5 minTransfer the cooked chicken to a mixing bowl.
Add the thinly sliced shallots, chopped cilantro, sliced green onions, fresh mint leaves, fresh lime juice, fish sauce, and chili flakes to the bowl with the chicken.
Sprinkle the toasted rice powder over the mixture. This adds a wonderful nutty aroma and slightly chewy texture.
Gently toss all the ingredients together until well combined. Be careful not to overmix, as this can make the chicken mushy.
1 minTaste and adjust the seasoning. It should be a balance of spicy, sour, salty, and savory.
Serve the larb gai immediately, spooned into crisp lettuce leaves.
Optional: Serve with sticky rice on the side.
Wine Pairing
Grüner Veltliner
White Wine
The BottleDomäne Wachau Federspiel Terrassen
The signature white pepper and citrus notes of a classic Grüner Veltliner elevate the herbal brightness of mint and lime. The wine's snappy acidity provides a crisp structure that stands up to the fish sauce.
Nutrition per Serving
280
calories
28g
protein
15g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sticky Rice
Serve warm sticky rice to act as a mild, chewy vessel for the spicy, lime-forward minced chicken.
Ingredients
Directions
Rinse the glutinous rice under cold running water until the water runs completely clear to remove excess surface starch.
Place the rice in a medium saucepan and cover with the measured water; let soak for at least 15 minutes to ensure uniform hydration.
Add salt to the pot and bring the water to a gentle boil over medium-high heat.
Reduce heat to low, cover tightly with a lid, and simmer for 15 minutes until the water is absorbed and grains are translucent.
Remove from heat and allow the rice to steam, covered, for an additional 5 minutes.
Fluff gently with a fork and serve immediately to maintain the essential chewy texture.
Side Dish
Raw Cabbage Wedges
Serve cold, raw cabbage wedges to provide a cooling crunch against the heat of the chili flakes in the salad.
Ingredients
Directions
Remove the outer damaged leaves of the cabbage and halve the head through the core.
Cut each half into three uniform wedges, ensuring the core remains intact to hold the leaves together.
Arrange wedges on a chilled serving platter.
Whisk the lime juice, olive oil, and sea salt in a small bowl until emulsified.
Drizzle the vinaigrette evenly over the wedges.
Garnish with cilantro and sesame seeds, serving immediately to maintain structural integrity and temperature.
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