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Ginger-Lime Chicken and Herb Salad

4 Servings

30 minutes

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Larb (also spelled lahp, laap and laab) is a minced-meat salad from northeastern Thailand and Laos. Toasted rice powder, called khao kua, is an essential ingredient in larb—it imparts a unique flavor, absorbs a small amount of the liquid and adds a subtle crunch. The powder can be purchased in some Asian markets, but it’s easy to make your own, and it will taste fresher, too. Finely ground dark-meat chicken yields the best texture and flavor, and be sure to break apart the meat as it cooks so that there are no large clumps or lumps. Fresh ginger isn’t typical in larb but we like its piquancy and sweetness in combination with the other assertive flavors. Cabbage leaves and sticky rice are the traditional accompaniments, but lettuce leaves and steamed jasmine rice are equally good. If you like, for more spiciness, add another chili or two.




Don’t overcook the chicken. The goal is to cook the meat gently, without any browning, so the texture is tender and succulent.

30 minutes


  • 2

    tablespoons jasmine rice

  • 3

    tablespoons lime juice


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Jennifer B.
December 23, 2023
Light and delicious
Agree with other reviewers, easy and delicious, I loved the hot pepper.
Stephanie K.
January 12, 2023
Simple, light and delicious.
This is the second larb recipe I’ve tried (from two different websites), and it is my new favorite. Our little family gobbled this up, and declared it a new addition to our regular rotation of dinner recipes. What made this recipe better than the other? The freshness and simplicity of the aromatics, lightly pickled in the lime juice and fish sauce, and cooked only in residual heat. So good!
Marsha A.
June 30, 2022
Go to summer dinner
Love this dish, it's very similar to my favorite Thai resurant. We have also made with ground pork and always double the recipie.