Larb Ayam (Thai minced chicken salad)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 130 g minced chicken (lean)130g

Carbs· 1

  • 8 g raw rice (for toasted-rice powder, khao khua)8g

Vegetables· 4

  • 10 g mint leaves (a small handful)10g
  • 8 g red chili (chopped, to taste)8g
  • 25 g shallots (thinly sliced)25g
  • 12 g spring onion (cut into lengths)12g

Sauces· 1

  • 6 g fish sauce (~1 tsp)6g

Spices· 1

  • pinch of salt(staple)1g

Fruit· 1

  • 15 g lime juice (~1 lime)15g
  1. 5 min · hands-free

    Dry-toast the raw rice in a pan with no oil over medium-low heat for 4–5 min until golden and fragrant, cool it, then grind to a slightly coarse toasted-rice powder (khao khua).

    Why? This spoon of toasted-rice powder is the soul of larb: it brings a nutty, roasty aroma and soaks up the dressing, giving the dish a satisfying bite for almost no calories — and it replaces the oil used for frying.
    Watch out: Don't step away — the grains go from golden to burnt in under a minute, and scorched rice turns bitter.
    04:30

    Next up:In another pan, bring 3 tbsp water to a boil, add the minced chicken and break it up with a spatula, poach over medium heat 3–4 min until fully white and cooked, then drain off excess liquid.

  2. 4 min · hands-free

    In another pan, bring 3 tbsp water to a boil, add the minced chicken and break it up with a spatula, poach over medium heat 3–4 min until fully white and cooked, then drain off excess liquid.

    Why? Poaching in water instead of frying in oil saves a whole spoon of oil's calories per serving while keeping the chicken loose and flavour-ready; draining keeps it from watering down the sour-spicy dressing.

    Tip: Take it off the heat the moment it turns white — lean mince dries out with a few extra minutes.

    04:00

    Next up:Tip the warm chicken into a large bowl and, while still hot, pour over the lime juice, fish sauce and a pinch of salt; toss to combine.

  3. Tip the warm chicken into a large bowl and, while still hot, pour over the lime juice, fish sauce and a pinch of salt; toss to combine.

    Why? Dressing it while hot lets the meat drink in the sour-salty juices; the lime is the dish's main brightness, standing in for the heaviness that sugar and oil would add.

    Tip: Add half the fish sauce first, taste, then adjust — brands vary a lot in saltiness.

    Next up:Finally fold in the shallots, spring onion, red chili and the toasted-rice powder; reserve a few mint leaves to garnish and tear the rest through the salad before serving.

  4. Finally fold in the shallots, spring onion, red chili and the toasted-rice powder; reserve a few mint leaves to garnish and tear the rest through the salad before serving.

    Why? Adding the herbs and rice powder last keeps them crisp and aromatic; a load of raw herbs makes a small portion of meat feel generous, which is the key to staying full on few calories.

    Tip: Serve with raw cabbage or long beans as edible 'scoops' — more Thai, and more filling.