Total Time
Prep 10 mins
Cook 10 mins

This Thai dish makes a great appetizer, in smaller portions.

Ingredients Nutrition


  1. To make toasted rice, place rice in a dry hot wok; swirl until golden brown, allow to cool, then grind in a mortar& pestle or spice mill.
  2. Heat the oil over medium heat in wok and add the chicken; stir-fry until cooked through.
  3. Drain chicken and place in mixing bowl, adding lemongrass, green onion, red onion, galangal, fish sauce, lime juice, chiles, and ground rice; mix well and set aside.
  4. On a bed of lettuce leaves, arrange chicken mixture and garnish with mint and cilantro.
  5. Serve with steamed sticky rice or steamed jasmine rice, using small amounts of rice to pick up the larb.


Most Helpful

I love larb and this is an excellent recipe for it. I'm always trying new versions and fiddling around getting the best proportions, but I followed this pretty much to the letter. Didn't have onions so left them out but made up for it with the whites of the green onions. The toasted and ground rice is essential. Thanks, Sue.

Jangomango July 10, 2003

This is my standard "go-to" in Thai restaurants, and I make my own version at home. This is absolutely delicious! The fish sauce, lemongrass and roasted rice powder are essential to give it the right flavor balance. I add a little thai basil or cilantro at times and I serve it with cabbage instead of lettuce. I eat it hot and cold and use steamed white rice when there is extra juice, because I am just weird like that--I am a larb addict...Thanks for the wonderful recipe!

ssinderella June 25, 2010

LOVE IT!!! I didn't know this was so easy to make. I love the lemon and cilantro combination so I added more of both. I used a coffee grinder to grind the toasted rice. This is a keeper! Thanks for posting!

ChoCho August 17, 2008

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