How to make Lao Chicken and Herb Salad and the recipes of Lao Chicken and Herb Salad

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Lao Chicken and Herb Salad (Larb Gai)

A vibrant and herbaceous dish from Laos, featuring ground chicken infused with fresh herbs and spices for a delightful balance of flavors.

Time: 40 minutes
Makes: 4 to 6 servings as part of a multicourse family-style meal

Ingredients

  • 1½ pounds ground chicken thighs or breasts
  • Salt
  • ¹⁄3 cup roasted rice powder (see Pat’s Notes)
  • 1 cup loosely packed cilantro stems and leaves, half the sprigs reserved for garnish and the remaining stems and leaves finely chopped
  • ½ cup loosely packed spearmint leaves, torn into small pieces
  • ½ cup loosely packed Vietnamese coriander, chopped
  • 5 stalks culantro, chopped (½ cup)
  • 4 green onions, green parts thinly sliced and white and pale green parts (the bottom 2 inches) thinly cut lengthwise for garnish
  • Juice of 1 large lime (2 tablespoons)
  • 1 tablespoon fish sauce
  • 1 teaspoon crushed dried red chilies
  • 3 red or green Thai chilies, cut into rounds
  • 3 kaffir lime leaves, finely chopped
  • ½-inch piece fresh galangal (¾ ounce), minced
  • 1 plump stalk lemongrass, trimmed, bruised, and minced

Instructions

1 Cook Chicken:

  • Heat a medium nonstick wok or skillet over high heat for 1 minute.
  • Add ground chicken and sprinkle with a pinch of salt. Cook and stir until fully cooked, about 6 to 7 minutes. Transfer to a large bowl and let cool for 5 minutes.

2 Prepare Salad:

  • Add roasted rice powder, chopped cilantro (reserve some for garnish), spearmint, Vietnamese coriander, culantro, sliced green onions, lime juice, fish sauce, and crushed dried red chilies to the bowl with chicken.
  • Mix well to combine.

3 Adjust Seasoning:

  • Add Thai chilies, chopped kaffir lime leaves, minced galangal, and minced lemongrass according to taste. Mix well.
  • Taste the salad and adjust seasoning if needed for a balance of heat, salt, and tartness.

4 Serve:

  • Garnish with reserved cilantro sprigs and green onions.
  • Serve at room temperature with White Glutinous Rice.

Notes

  • Roasted Rice Powder: Available in Asian markets or make your own by roasting uncooked sticky rice until brown, then grinding into a fine powder.
  • Herb Substitutions: If some herbs are unavailable, the dish is still delicious with cilantro, spearmint, and green onions.

This Larb Gai recipe captures the essence of Lao cuisine with its fresh herbs and bold flavors, perfect for sharing as part of a larger family-style meal.

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