ThaiMedium · Room Temperature
Lemongrass Chicken Larb-Style Salad
A fragrant Southeast Asian-inspired minced chicken salad with toasted rice powder, fresh herbs, lime, and crisp vegetables. Channeling Anh Dao's claypot storytelling spirit with aromatic warmth and bright, peppery balance.
Prep
20 min
Cook
15 min
Rest
20 min
Total
55 min
Method
Prepare Aromatics and Spices
1
Peel and thinly slice the shallots into delicate half-moons.
Toast and Pound Rice Powder
2
Transfer the toasted rice to a mortar. Allow it to cool for 2 minutes, then pound with the pestle until you have a coarse powder. Set aside—this powder gives larb its signature texture.
Season and Cook the Chicken
3
Transfer the cooked chicken to a cutting board. Chop or shred it finely. In a small bowl, whisk the egg and mix it into the warm chicken. This creates binding and extra richness.
Build the Larb Dressing
4
Stir in the soy sauce and white sugar. Whisk until the sugar dissolves completely. Taste and adjust: the dressing should be tangy, savory, and lightly sweet.
Prepare Fresh Vegetables and Herbs
5
Core and slice the tomatoes into wedges or half-moons.
Assemble the Larb-Style Salad
Plate and Serve
7
Serve immediately while still warm, or refrigerate for 20 minutes and serve cold. Offer extra lime wedges on the side for guests who want more brightness.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
463
per serving
High in protein · 45gLow sugar · 14gLow salt · 732mg
Protein
45g
Carbs
44g
Fat
14g
Sat. fat
8g
Fiber
9g
Sugar
14g
Sodium
732mg
Gluten FreeDairy FreeHeart HealthyLow Sodium Alternative AvailableDiabetes FriendlyAnti InflammatoryHigh ProteinLow CarbBalanced MacrosGluten Free Diet
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.7
per serving
CCarbonAEU all-round· carbon sets the grade
Water
1.3m³
Land
49Pt
Runoff
0.2g P
Chicken Breast drives 68% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
5
Sour
2
Bitter
4
Spicy
Textures
CrunchyTenderCoarse
Aromas
NuttyHerbalCitrusEarthy
Kitchen Equipment
Primary Tool
WokWokMortar And PestleChef KnifeCutting BoardMixing BowlMeasuring SpoonsMeasuring CupsWhiskPlastic WrapKitchen Towel
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Cook chicken to 165°F (74°C) internal temperature to eliminate harmful bacteria. The egg addition to warm chicken does not require additional cooking but chicken must be fully cooked beforehand.
Cross Contamination
Use separate cutting boards and utensils for raw chicken and fresh vegetables. Wash hands thoroughly after handling raw poultry before touching other ingredients.
Storage
Refrigerate completed larb within 2 hours if not served immediately. Store separately from raw chicken and keep egg-bound chicken mixture cold.
Allergen Warning
Contains soy and eggs. This dish is not suitable for individuals with soy or egg allergies. Inform guests of allergen content before serving.
High Risk Population
Extra caution advised for pregnant women, elderly, young children, and immunocompromised individuals due to raw egg and raw vegetable components. Ensure chicken is fully cooked and vegetables are properly washed.
Handling
Toast rice powder in dry wok over medium heat, stirring constantly to prevent burning. Allow to cool 2 minutes before pounding to avoid steam burns.
Pro Tips
Technique
The toasted rice powder is the heart of larb—do not rush this step. Toast the rice slowly over medium heat until golden and fragrant, then allow it to cool briefly before pounding to a coarse, sandy texture. This powder thickens the dressing and gives larb its signature texture you cannot achieve any other way.
Substitution
If fresh lemongrass is unavailable, substitute with the finely grated zest of one lime combined with a quarter teaspoon of ground galangal. The citrus brightness will carry through, though you will miss the gentle floral notes of fresh lemongrass.
From the chef
Larb is the soul of Lao and Cambodian tables—a salad that tells the story of toasted rice, fresh herbs, and the bright punch of lime. In my grandmother's kitchen in Phnom Penh, the mortar was always the first thing out, and she would pound the toasted rice until the whole house filled with that nutty aroma. This chicken version brings those memories to life, bright and peppery, ready in under an hour.
TagsAromaticSpicyFresh HerbsCitrusWeeknight DinnerGluten Free
AllergensSoyEggs
Source: generated · June 10, 2026