Larb (also spelled lahb)—a style of spicy, herbaceous salad with ground pork or chicken, sliced shallot, rice powder, and a savory dressing of fish sauce, soy, and citrus—originated in Laos, Thailand’s small, landlocked neighbor to the north. Recipes proliferated south, though, and Thailand now considers larb a national dish, one you’ll also find on almost every Thai menu stateside. If you want the chicken version in a restaurant, you will ask for larb gai. With ground pork? That’s larb moo. In New Orleans, Thailand native Supreeya Scarmuzza serves a standout version at her SukhoThai locations, one in Marigny and one in Uptown.
Larb Gai
Larb Gai (Serves 4 as a side, 2 as a main)
½ lb. ground chicken breast
2 tbsp. water
2 tbsp. ground roasted rice powder (recipe follows)
1½ tbsp. fish sauce
½ to 1 tbsp. ground red chili pepper, depending on desired heat level
2 tbsp. lemon juice
2 heads shallots, thinly sliced
30 mint leaves, half sliced, half whole
4 big white cabbage leaves
½ cucumber, sliced in rounds, optional
Sliced red onion, optional
For the rice powder
2 tbsp. white jasmine rice
Preparation
- Add chicken and water to a skillet over medium-high heat and pan fry until cooked. Set cooked chicken aside in a mixing bowl.
- To make the rice powder, add jasmine rice to a skillet over low heat and gently toast until light brown. Remove and grind in a coffee grinder or pound in a mortar and pestle, until ultra-fine.
- In a bowl, add fish sauce, chili pepper, and lemon juice, and whisk to combine. Add shallots and sliced mint leaves. Stir to combine.
- Pour dressing over the chicken and sprinkle with roasted rice powder. Toss all in mixing bowl till well combined.
- Use the large cabbage leaves as a bowl, and scoop meat salad mixture into each one, topping with the whole mint leaves. Add sliced cucumbers and onions around plate, if desired. Serve immediately.
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