Warm minced chicken salad with lime, fish sauce, chili, mint, and toasted rice powder
Larb gai is a bright, herb-packed minced chicken salad associated with Thailand’s northeastern Isan region and the wider Lao culinary tradition. Its character comes from fish sauce, fresh lime, chili, shallot, mint, and khao khua—the fragrant powder made from dry-toasted rice. For this low-carb version, I keep a small measured amount of khao khua because removing it completely would take away one of larb’s defining aromas and textures. Crisp lettuce, cabbage, and cucumber replace sticky rice, while the seasoning remains sharp, savory, spicy, and fresh rather than sweet.
- Prep
- 25 mins
- Cook
- 12 mins
- Total
- 37 mins
- Serves
- 6
- Difficulty
- Beginner
- Cuisine
- Thai — Isan
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Toast and grind the glutinous rice first so it has time to cool. Prepare all herbs and vegetables before cooking because the hot chicken is seasoned immediately off the heat. Cook the mince gently with water rather than browning it heavily; larb should remain juicy. Add lime, fish sauce, chili, and rice powder after removing the pan from the heat, then fold in the shallots and herbs last.
Ingredients
For the toasted rice powder
For the larb gai
For serving
Quantities change with servings; cooking times stay the same.
Equipment
- Wide frying pan paid link
- Dry frying pan paid link
- Spice grinder paid link
- Mortar and pestle paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
- Instant-read thermometer paid link
- Mixing bowl paid link
- Serving platter paid link
Method
Make the khao khua. Place the glutinous rice in a dry frying pan over medium-low heat. Stir continuously for 8 to 10 minutes until evenly deep golden and nutty, without burning.
Cool and grind. Transfer the toasted rice to a plate and cool completely. Grind it in a spice grinder or mortar to a slightly coarse powder. Measure 15 g for the recipe.
Prepare the garnishes. Wash and dry the lettuce, cabbage, cucumber, herbs, and lime. Slice the shallots and spring onions very thinly.
Cook the chicken. Put the chicken mince and water in a wide pan over medium heat. Break the meat into small pieces and cook for 8 to 10 minutes, stirring often, until no pink remains and the center reaches 74°C. Keep the cooking juices in the pan.
Season off the heat. Remove the pan from the heat. Immediately stir in the fish sauce, lime juice, chili flakes, and toasted rice powder.
Add the fresh ingredients. Fold in the shallots and spring onions while the chicken is still warm. Add the coriander and mint last so they remain fragrant and green.
Balance the larb. Taste for a pronounced sour-salty balance. Add a little extra lime or fish sauce if needed; do not make it sugary.
Serve immediately. Spoon the warm larb into lettuce leaves and serve with cabbage wedges, cucumber, and lime.
Chef’s notes
Do not drain the chicken. Its light cooking juices carry the lime, fish sauce, and rice powder.
Toast the rice slowly. Pale rice lacks aroma, while blackened grains make the finished larb bitter.
Add lime juice after the pan leaves the heat to preserve its fresh acidity.
Mint darkens when left in very hot food. Fold it in only after the main seasonings have been mixed.
Use an instant-read thermometer if the mince cooks unevenly; chicken must reach 74°C.
Tips and variations
Ground turkey thigh may replace chicken thigh, although the flavor will be less traditional.
For a milder version, reduce the chili flakes to 3 g and provide extra chili at the table.
Do not omit all the toasted rice powder. At 15 g across six servings, it contributes little carbohydrate but preserves larb’s characteristic nutty finish.
Use unseasoned fish sauce rather than a premixed sweet dipping sauce.
Thai basil can be added, but mint and coriander should remain the principal fresh herbs.
Serve with
Serve the larb warm rather than refrigerator-cold. Let diners build their own lettuce cups, adding cucumber and cabbage for crunch. For a larger low-carb spread, pair it with grilled aubergine, a clear tom yum-style soup without sugar, or steamed Asian greens.
Storage
Refrigerate the cooked chicken mixture separately from the herbs and vegetables for up to 3 days. Reheat the chicken gently to 74°C, then add fresh lime, mint, coriander, and toasted rice powder before serving. Do not freeze assembled lettuce cups; the vegetables lose their texture.
Nutrition per serving (estimated)
- 315 kcal
- Calories
- 31 g
- Protein
- 9 g
- Carbohydrates
- 17 g
- Fat
- 3 g
- Fibre
Values vary with the chicken mince and amount of dressing consumed.
Allergens
Contains fish through the fish sauce. Check the fish-sauce label for shellfish cross-contact and added sugar. The recipe contains no intentionally added gluten, dairy, egg, soy, peanuts, or tree nuts. Use dedicated utensils when preparing it for someone with a severe fish allergy.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
Is toasted rice powder necessary in low-carb larb?
Yes, in a small amount. Khao khua is a defining larb ingredient. This recipe uses only 15 g across six servings, preserving aroma and texture while keeping net carbohydrates modest.
Should larb gai be served hot or cold?
It is best warm or at room temperature, shortly after the herbs and seasonings are folded into the cooked chicken.
Can I replace fish sauce?
A fish-free alternative changes the traditional profile. If required for an allergy, use a verified gluten-free vegan fish sauce and adjust the salt carefully.
Why is there no sugar?
Many versions use a small amount, but a well-balanced mixture of lime, fish sauce, shallot, herbs, and chili can remain lively without added sugar.
Can I make the toasted rice powder ahead?
Yes. Keep cooled khao khua in an airtight container for up to 2 weeks, away from heat and moisture.
