I crafted my Thai Chicken Larb Salad with ground chicken, bright lime juice, and fresh herbs, and there’s one unexpected ingredient I add that makes this version stand out.

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I stumbled onto this Thai Chicken Larb Salad a few years back and it still surprises me. It looks simple but the contrast of zingy and herbal flavors makes it kind of addictive.

I use ground chicken and fresh mint leaves so every bite feels bright and a little crunchy, like the best street food. If you think you know larb from restaurants, this Larb Salad Recipe will change your mind, cause it keeps the authentic punch but feels unexpectedly light.

You might try it and wonder why you didn’t sooner.

Ingredients

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Ground chicken: Lean protein, fills you up, low carbs, can be a bit dry.
Fish sauce: Salty umami punch, lots of sodium, small amount of protein, deep flavor.
Lime juice: Sour bright citrus, high vitamin C, cuts richness, keeps things fresh.
Palm sugar: Adds mellow sweet notes, mostly carbs, use sparingly if watching sugar.
Toasted rice powder: Nutty crunchy texture, subtle toasted flavor, adds body and a little fiber.
Fresh herbs (cilantro, mint): Bright herbal notes, vitamins, low calories, they lighten heavy flavors, big punch.
Thai chiles: Bring heat, capsaicin may boost metabolism, use few if you cant handle spice.

Ingredient Quantities

1 lb (450 g) ground chicken

1 tbsp vegetable oil

2 to 3 tbsp fish sauce

2 to 3 tbsp fresh lime juice

1 to 2 tsp palm sugar or light brown sugar

2 tbsp toasted rice powder (khao khua)

3 small shallots (about 1/2 cup)

2 cloves garlic

1 to 3 Thai bird chiles or 1 serrano, to taste

1/2 cup fresh cilantro leaves

1/2 cup fresh mint leaves

2 scallions (green onions)

Optional for serving: lettuce or cabbage leaves, cucumber, lime wedges

How to Make this

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1. Prep everything first: thinly slice 3 small shallots, mince 2 cloves garlic, finely chop 1 to 3 Thai chiles or 1 serrano (to taste), chop 2 scallions, rough chop 1/2 cup cilantro and 1/2 cup mint; set aside a few herb leaves for garnish.

2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, add the minced garlic and half the sliced shallots and stir 30 seconds just to perfume the oil.

3. Add 1 lb (450 g) ground chicken, break it up with a spatula and cook until mostly done, about 5 to 7 minutes; season while cooking with 2 to 3 tbsp fish sauce and 1 to 2 tsp palm sugar so the meat absorbs flavor and the pan deglazes a little.

4. Cook until liquid mostly evaporates and chicken is cooked through but not rock hard, another 2 to 3 minutes; if it seems too wet, crank heat briefly to evaporate, if too dry add a splash of fish sauce or lime later.

5. Transfer the hot chicken to a mixing bowl and let rest 2 minutes so the heat wilts the herbs but doesnt burn them.

6. While still warm add 2 to 3 tbsp fresh lime juice, 2 tbsp toasted rice powder (khao khua), the remaining raw shallots, chopped chiles, scallions, cilantro and mint; toss everything thoroughly so the lime and rice powder coat the meat.

7. Taste and adjust: more fish sauce for salt, more lime for brightness, or a pinch more palm sugar if it needs balance. The final mix should be tangy, salty and slightly nutty from the rice powder.

8. Serve immediately on lettuce or cabbage leaves with cucumber slices and lime wedges on the side, sprinkle extra toasted rice powder and the reserved herbs on top for texture and freshness.

9. Quick hacks: if you dont have toasted rice powder, toast 2 tbsp sticky rice in a dry pan until golden and grind coarse in a spice grinder; if you want more heat add extra chopped chiles or a splash of chili flakes.

Equipment Needed

1. Large skillet (10 to 12 inch), nonstick or stainless, any big pan will do
2. Heatproof spatula or wooden spoon for breaking up the chicken and stirring
3. Large mixing bowl to finish and toss the warm meat with herbs
4. Chef’s knife, sharp, for slicing shallots, chiles and chopping herbs
5. Cutting board, roomy enough for prep
6. Measuring spoons for fish sauce, lime juice and sugar
7. Citrus juicer or reamer to get the most lime juice
8. Spice grinder or mortar and pestle for toasting and grinding sticky rice (khao khua)

FAQ

Can I swap the ground chicken for something else? Yes, ground turkey or pork work great, cook them the same way. If you want vegetarian, crumble firm tofu or use chopped mushrooms and replace fish sauce with soy sauce or tamari, you might want extra lime for brightness.

How do I make toasted rice powder (khao khua)? Toast a few tablespoons of uncooked sticky or jasmine rice in a dry skillet over medium heat until golden and nutty, about 6 to 8 minutes, stirring a lot so it wont burn. Let cool, then grind coarsely in a spice grinder or mortar and pestle.

How spicy is this and how do I adjust the heat? It can be pretty spicy if you use Thai bird chiles, but you control it. Use 1 chile or a serrano for mild, 2 to 3 birds for medium, remove seeds to cut heat more. You can always add more later but you cant take it away.

How do I keep the larb from getting dry or watery? Dont overcook the chicken, just cook until no pink remains and it's set, about 4 to 6 minutes. If it's dry add a splash of lime juice or fish sauce to moisten. If it's watery it usually means the meat released juices, drain a little and cook off excess liquid on high heat for a minute.

Can I make larb ahead and how long will it keep? You can make the meat portion a few hours ahead and keep covered in the fridge, but add fresh herbs just before serving for best flavor. Stored in an airtight container the cooked chicken lasts 3 to 4 days, herbs and lettuce keep separate.

What should I serve with larb? Classic is lettuce or cabbage leaves for scooping, cucumber slices, steamed jasmine rice or sticky rice, and extra lime wedges. It's bright and fresh so simple sides work best.

Chicken Larb Recipe Substitutions and Variations

Ground chicken -> ground turkey or ground pork for richer flavor; for a vegetarian twist use firm tofu or crumbled tempeh in a 1:1 swap, just sauté a bit longer so it browns and soaks up the dressing.
Fish sauce -> soy sauce or tamari plus a squeeze of lime and a tiny pinch of sugar to get the salty, umami and tang; if you want closer funk add a splash of Worcestershire.
Toasted rice powder (khao khua) -> dry-toast jasmine or sticky rice in a skillet till golden then grind to a coarse powder; quick hack: pulse toasted puffed rice (Rice Krispies) or rice cereal in a blender, same amount.
Thai bird chiles -> serrano or jalapeño for less heat, or use crushed red pepper flakes or a few drops of Sriracha if you cant find fresh chiles; adjust to taste.

Pro Tips

1) Toasted rice powder trick — use sticky rice if you can, toast it until the grains are golden not brown, let it cool, then pulse coarsely in a grinder or pound it in a mortar. Dont make it into a powder or you lose the pleasant crunch. If you dont have sticky rice, short grain or even jasmine will work fine.

2) Control the moisture like a pro. If the mix feels too wet, spread the cooked meat out on a tray for a minute to let steam escape, or crank the heat for a few seconds while stirring. If it gets too dry, a tiny splash of fish sauce or lime at the end can rescue it, so add liquid in small amounts.

3) Herbs and heat timing matter. Chop the mint and cilantro a bit chunky so they still give texture after wilting, and toss them in while the meat is warm so they soften but dont go mush. Keep some whole leaves for garnish, they make the dish pop visually and with fresh flavor.

4) Taste and tweak as you go. Add acid, salt, or sugar in tiny increments until the balance is right, and always taste on a lettuce leaf or a spoon so you get the full bite. A final sprinkle of extra toasted rice powder gives great crunch, dont skimp on that.