Food & Recipes

Basic Chicken Larb or Larb Gai making recipe

Basic Chicken Larb (Larb Gai)


Roasted Chile Powder

Two  cups dried Thai bird’s eye chiles, chiles de or pulla chiles, or stemmed ,árbol.

Toasted Rice Powder

  • one cup uncooked glutinous rice or jasmine rice
  • two kaffir lime leaves
  • 1 ¼ inch piece fresh galangal and cut into thin coins
  • one tablespoon thinly sliced lemongrass

Chicken Larb And Assembly

  • ¾ pound ground chicken
  • Two small wedges green cabbage
  • One teaspoon sugar
  • ½ cup thinly sliced from root to stem red onion or shallots
  • ¼ cup thinly sliced green onions
  • Twelve mint leaves, torn
  • Three tablespoons fish sauce
  • ½ cup coarsely chopped cilantro leaves with tender stems
  • Two tablespoons fresh lime juice
  • ½ cucumber, peeled lengthwise in striped segments, cut crosswise into ½-inch slices
  • Sixteen green beans, trimmed
  • Sticky rice for serving



Roasted Chile Powder

Roast chilies in a dry wok on medium low heat and stirring it frequently, until they turn a thick almost brown and give off a sweet and earthy smell not burnt. The process  take only10 minutes but make sure they toast evenly and slowly.

Take it out  from heat and let it be cool enough to handle then put it to a food processor to blender and mix up spice grinder and grind till it turn into slightly finer than the crushed red pepper you find at a pizza shop.  Make sure not to breathe in any chile dust at the time when you remove the lid.  Chile powder can be stored for 3 months. Store in a air tight container in a dry cool place


Toasted Rice Powder

Cook rice in a medium heat, stirring frequently at first, then more frequently when turns into   browns. After smelling the toasting rice stir in galangal, lime leaves  and lemongrass. Continue  cooking until rice turns into deep amber-golden hue, same color as brown rice for 15–20 minutes. Let it be cool.

Put rice mixture to a food processor or mix up with  spice grinder and pulse until mixture is the consistency of granulated sugar. Chile powder can be stored for 1 months. Store in a air tight container in a dry cool place

Chicken Larb and Assembly

Put chicken in to a small saucepan and pour with water to cover it . Cook on medium heat, stirring, until chicken is opaque but still soft. Using spoon break meat into small clumps. Remove the water, then stir with fish sauce and sugar until sugar is dissolved. Let it be cool.

Add seasonings and maintain this  order, giving a quick toss after each addition: 1½ Tbsp. Roasted Chile Powder, green onions,  red onion, mint, cilantro, and lime juice. Once you’re ready to serve, add 1 Tbsp. Toasted Rice Powder at the last moment. Serve with sliced cucumber ,green cabbage, sticky rice alongside and raw green beans .