Thai Larb Recipe (Larb Gai) – Authentic, Easy & Flavorful

This Larb recipe is our go-to “fresh but flavor-packed” Thai dish: juicy ground chicken, bright lime, cool mint, purple shallots, and fragrant toasted rice powder—perfect for a summer night or even in winter when you want a taste of summer!

Whenever I share this authentic Thai larb recipe in myThai cooking classes, my students are amazed, it’s nothing like a typical salad! Instead, it bursts with bold flavors from Isan, Thailand’s northeast region, where lime, chili, roasted rice powder and mint create magic in every bite.

What is Larb?

Larb (also spelled Laab/Laap) is a classic Isan (northeastern Thai) and Lao “meat salad”: cooked ground meat tossed with herbs (mint, cilantro, green onion), lime juice, fish sauce, chili flakes, and khao khua (toasted rice powder). It’s traditionally served room-temperature with sticky rice and crisp veggies.

In Thai, larb is a homophone for “good fortune,” so it’s often made for celebrations. How much better can a Thai dish get?!

If you love Isan dishes like me, check out my kids’ favorite, Homemade Thai Beef Jerky, the best Thai salad ever, Som Tum Thai Papaya Salad, and the rich, comforting Northeastern favorite, Moo Nam Tok (Thai Waterfall Pork Salad).

Why You’ll Love This Larb Recipe

• Authentic flavor, easy steps—no hard-to-find techniques and plus a Thai cooking class teacher is showing you the ropes!
• Customizable heat—make it mild or fiery.
• Naturally gluten-free and protein-rich.
• Quick—on the table in less than 30 minutes.

Ingredients for Larb

• 1 lb ground chicken – you can swap with turkey, pork, or beef. Each gives a slightly different flavor.
• ¼–½ cup water – Used for “boil-frying” the meat, which keeps it tender without extra oil.
• 2–3 shallots, thinly sliced (or 1 small red onion) – Adds a crisp bite and subtle sweetness.
• Juice of 2–3 limes, to taste – The star of the dish, giving larb its signature tang.
• 2–3 Tbsp fish sauce, to taste – Provides salty, umami depth that balances the sour lime.
• 2–3 tsp sugar, to taste – Rounds out the flavors with a touch of sweetness.
• 1–2 Tbsp toasted rice powder, homemade or store-bought – Adds a nutty aroma and slightly thickens the juices.
• 1 tsp–1 Tbsp Thai chili flakes, to taste – Heat level is up to you! Start with less and add more if you like it spicy.
• 1 cup cilantro, coarsely chopped – Adds freshness and a herbal kick.
• 1 cup fresh mint leaves – Essential for that cooling contrast against the chili and lime.
• ½ cup green onions, sliced – Adds color and another layer of mild onion flavor.

Additions and Substitutions

• Ground chicken substitute: Ground pork, which is traditionally used, ground turkey, ground beef, or finely chopped firm tofu.
• Shallots substitute: Red onion thinly sliced.
• Fish sauce substitute: ½ Tbsp soy sauce substitute + ½ Tbsp rice vinegar substitute + pinch of salt or coconut aminos.
• Sugar substitute: Palm sugar or brown sugar.
• Toasted rice powder substitute: Coarsely ground dry-toasted oats substitute (not traditional, but adds body).

How to Make Larb Recipe

Cook the meat

Add ¼ cup water to a wok or skillet over medium-high. Add 1 lb ground chicken and cook, breaking it up, until just cooked through. Add a splash more water if it dries out.

Wilt the shallots

Turn off heat. Stir in 2–3 sliced shallots (or 1 small red onion); the residual heat softens them without losing crunch.

Season

While the meat is still warm, add juice of 2–3 limes, 2–3 Tbsp fish sauce, 2–3 tsp sugar, 1–2 Tbsp toasted rice powder, and 1 tsp–1 Tbsp Thai chili flakes. Start small and adjust until the flavor is bright (sour), salty, lightly sweet, and a little spicy or really spicy if you like it that way.

Cool, then herb it

Let the mixture cool to warm/room temp before adding the herbs so they don’t wilt. Stir in 1 cup cilantro, 1 cup fresh mint, and ½ cup sliced green onion.

Taste & adjust

Add a pinch more toasted rice powder for body, more lime for sour notes, fish sauce for savory flavor, or chili flakes for heat.

Larb Recipe Tips & Tricks

• Temperature matters: Toss herbs in when the meat is warm, not hot, so they stay fresh and green.
• Balance is everything: Aim for sour > salty > a hint of sweet, then adjust heat.
• Rice powder texture: Grind to a coarse sand—too fine turns pasty, too coarse won’t absorb juices.
• Make-ahead help: Cook/season the meat ahead; add herbs just before serving.

Storage & Reheating

• Fridge: Keep meat mixture up to 2 days. Stir in fresh herbs right before serving.
• Reheating: Larb is best room-temp; if chilled, let it sit out 15–20 minutes. Avoid microwaving after herbs are added or they get wilty.

FAQs: Larb (Laab)

Behind the Larb Recipe

When mint takes over our garden, Larb Gai takes over our weekly menu. This dish feels like summer in a bowl, the vibrant green herbs, purple shallots, fiery red chili flakes, and the zing of lime all come together to make something bright, fresh, and fun.

But I also love making larb in winter, when the days are gray, just to remind myself that summer always comes back again.

There are countless versions of larb across Thailand and Laos, some made with duck, beef, galangal, or even blood for true traditional depth. My favorite way to enjoy it in Thailand is duck larb, so rich, flavorful, and amazing!

Here at home, I lean on chicken. It’s easy to find, quick to cook, and still gives you that authentic Isan flavor without needing specialty ingredients. My Chicken Larb recipe brings the heart of Thailand right to your kitchen, no matter where you live!

What to Serve with Larb

• Sticky rice: traditionally served with it and perfect for soaking up juices
• Lettuce cups or steamed cabbage: for crunch and to cool the heat if you like it spicy
• Som Tum Thai (Green Papaya Salad): for a classic Isan duo
• Thai Milk Tea: as a sweet, creamy contrast

Make larb gai tonight for dinner, and share your pic with me on Instagram @thaifoodie, which is my favorite place to hang out online. Can’t wait to see your version!

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