Thai Larb Gai

Instructions

1. Toast the uncooked rice in a dry skillet over medium heat, shaking the pan often, for 5 to 7 minutes, until deep golden and fragrant.

2. Let the rice cool, then grind to a coarse powder in a spice grinder or with a mortar and pestle. Set aside.

3. Add the broth to the same skillet and bring to a simmer over medium-high heat. Add the chicken and cook, breaking it into small crumbles, for 5 to 6 minutes, until no pink remains and it reaches 165 degrees F.

4. Remove the skillet from the heat and let the chicken cool for 2 to 3 minutes so the herbs will not wilt when added.

5. Stir in the fish sauce, lime juice, sugar and chile flakes.

6. Add the shallots, scallions and most of the toasted rice powder and toss well.

7. Taste and balance the seasoning: it should be sour, salty and spicy in roughly equal measure, so add more lime, fish sauce or chile as needed.

8. Fold in the mint and cilantro just before serving.

9. Spoon the larb onto a platter, sprinkle with the remaining rice powder and serve with lettuce leaves for wrapping, cucumber slices and warm rice.

Test kitchen tips

• Make a larger batch of toasted rice powder; it keeps in a sealed jar for a month and adds great crunch to other salads.
• Larb is best eaten warm or at room temperature within an hour of making; leftovers keep for 1 day but the herbs will darken.
• Ground pork or turkey work well in place of chicken, and crumbled extra-firm tofu with soy sauce instead of fish sauce makes a vegetarian version.

Nutrition per serving

Calories

410

Protein

25g

Carbs

44g

Fat

14g

Fiber

3g

Sugar

4g

Sodium

1150mg

Nutrition values are estimates calculated per serving. See our disclaimer.