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Thai
Larb Gai (Thai Chicken Salad)
Hot-sour minced turkey heavy with herbs and toasted-rice crunch, lettuce for scooping, sticky rice on the side.
364Calories
43.5gProtein
36.8gNet carbs
6.5gFiber
3.2gFat
Ingredients
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1 lb (450 g) 99% lean ground turkey (or hand-minced chicken)
450 g
2 Tbsp (25 g) raw jasmine rice (for khao khua)
25 g
2 Tbsp (30 g) fish sauce
30 g
3–4 limes, juiced
60 g
1–2 tsp toasted chili flakes
4 g
2 shallots (80 g), sliced paper-thin
80 g
3 green onions, sliced
30 g
1 big bunch (50 g) mint + cilantro, torn
50 g
1 head (300 g) crisp lettuce, in cups
300 g
1 small cucumber (150 g), spears
150 g
1½ cups (150 g) green beans, raw or flash-blanched
150 g
1⅔ cups (300 g) cooked Thai sticky rice
300 g
Method
- Khao khua first: toast the raw rice in a dry pan, shaking, until deep gold and nutty, then grind to coarse sand. This is larb's signature crunch and aroma.
- Cook the turkey in a splash of water over medium, chopping fine, just until done — larb meat is poached-ish, not browned.
- Off heat, dress the warm meat with fish sauce, lime, and chili flakes. It should taste aggressively hot-sour; the rice and lettuce will tame it.
- Fold in the shallots, green onions, herbs, and most of the toasted rice.
- Serve warm with lettuce cups, cucumber, green beans, sticky rice, and the last rice powder dusted on top. Scoop, wrap, repeat.
Nutrition facts
Per serving.
Calories364
Total fat3.2 g
Total carbohydrate43.3 g
Dietary fiber6.5 g
Net carbs36.8 g
Protein43.5 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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