Chicken Larb Salad

  • Chicken Larb Salad

Rated 4.67 out of 5 based on 3 votes


  • 2 Tbls jasmine rice
  • 500 g boneless skinless chicken breast, minced
  • 2 Tbls corn flour
  • 2 Tbls vegetable oil
  • 4 Tbls lime juice
  • 2 Tbls fish sauce
  • 1 x small red chilli
  • 4 x red asian shallots
  • 1 handful coriander leaves, torn
  • 1 handful thai basil leaves, torn
  • 1/2 bunch spring onions, finely sliced
  • 1 handful mint leaves


*This is a classic Thai recipe that‘s a winner when you want to start the meal with something light but tasty. The beauty of this, apart from its simplicity and flavour is its texture. The rice is fried in its raw state until it turns golden brown and then crushed with a mortar and pestle and incorporated into the most aromatic salad you can imagine. This gives the salad a great textural crunch that is quite unique. I love to eat this wrapped in fresh cabbage leaves — a Thai version of san choy bau.*

Fresh cabbage or lettuce leaves, cucumber and Green beans, to serve.

Add the rice to a wok or frying pan over medium– high heat and cook, shaking the pan continuously, for about 2–3 minutes or until the rice is golden and toasted. Remove from the pan and leave to cool.

Grind the rice in a spice grinder or mortar and pestle until it has a coarse texture (not too fine). Lightly coat the chicken in the cornflour. Wipe out the frying pan with kitchen paper and heat over medium–high heat. Add a little oil and cook the mince, stirring frequently, for 2–3 minutes until cooked and crumbly.

Stir in the lime juice, fish sauce, chilli, shallots and spring onions. Leave to cool for 1 minute.

Toss the mint, coriander, Thai basil and ground rice through the chicken mince. Taste for seasoning and serve with fresh cabbage or lettuce leaves, sliced cucumber and green beans.

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