Larb (Minced Chicken)

Aromatic ground chicken tossed with toasted rice powder, lime juice, and fiery chiles creates this vibrant Thai favorite bursting with bright, herbaceous flavors. The interplay of spicy, sour, and umami notes, plus crispy shallots and fresh mint, makes every bite addictively complex. Perfect for weeknight dinners or impressing guests with authentic Southeast Asian flavors.

Ingredients

1 pound (450 grams) ground chicken

3 tablespoons sticky rice powder (or short-grain rice toasted and ground)

3 tablespoons fresh lime juice

2 tablespoons fish sauce

1 to 2 teaspoons dried red chili flakes (adjust to taste)

3 shallots, thinly sliced (about 100 grams)

4 green onions, chopped into thin rings

1 cup (25 grams) fresh mint leaves, roughly chopped

3/4 cup (15 grams) fresh cilantro, roughly chopped

1/4 cup (5 grams) fresh Thai basil, roughly chopped

2 cloves garlic, minced

1 tablespoon roasted peanuts, crushed (optional garnish)

2 teaspoons palm sugar or brown sugar

Whole lettuce leaves and fresh vegetables for serving

Instructions

Toast 3 tablespoons of uncooked sticky rice (or short-grain jasmine rice) in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently, until fragrant and light golden brown. Transfer to a mortar and pestle and grind to a coarse powder. Set aside.

Heat a large skillet or wok over medium-high heat. Add the ground chicken without any oil and cook, breaking it apart with a wooden spoon, for 6 to 8 minutes until it is fully cooked through and no pink remains. The chicken will release its own moisture and begin to brown slightly.

Add the minced garlic to the cooked chicken and stir constantly for 30 seconds until fragrant.

Remove the skillet from heat and add the lime juice, fish sauce, palm sugar, and dried red chili flakes. Stir well until the sugar dissolves and the flavors meld, about 1 minute.

Stir in the toasted rice powder, sliced shallots, and green onions, mixing thoroughly to combine all ingredients. The mixture should smell intensely aromatic with a balance of sour, salty, spicy, and slightly sweet notes.

Fold in the fresh mint, cilantro, and Thai basil, stirring gently just until evenly distributed. Do not overmix or the herbs will bruise and lose their vibrant color.

Taste and adjust the seasoning as needed. Add more lime juice for acidity, fish sauce for depth, or chili flakes for heat, remembering that the flavors should be bold and assertive.

Transfer the larb to a serving plate and garnish with crushed roasted peanuts if desired. Serve immediately while still warm, surrounded by fresh lettuce leaves, cucumber slices, cabbage, and long beans for wrapping and eating.