Larb Gai with Crispy Shallots (Northern Thai Style)
85% authentic · Thai
A Northern Thai variation of chicken larb, featuring the addition of crispy fried shallots for texture and often a slightly different spice profile.
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Ingredients
- Ground chicken1 lb
- Shallots, thinly sliced1 cup
- Vegetable oil, for frying1/2 cup
- Fresh mint leaves1/2 cup
- Fresh cilantro, chopped1/4 cup
- Fish sauce3 tbsp
- Lime juice3 tbsp
- Toasted rice powder (Khao Khua)2 tbsp
- Dried chili flakes1 tsp
- Garlic, minced1 clove
- Saltto taste
- Black pepperto taste
Steps
- 1
For crispy shallots: Heat vegetable oil in a small saucepan over medium heat. Add thinly sliced shallots and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the shallot-infused oil.
- 2
In a skillet, heat 1 tbsp of the reserved shallot oil over medium-high heat. Add ground chicken and cook until browned and cooked through. Drain excess fat.
- 3
Add minced garlic and cook for 30 seconds until fragrant.
- 4
Remove skillet from heat. Stir in fish sauce, lime juice, toasted rice powder, and dried chili flakes. Mix well.
- 5
Gently fold in fresh mint leaves and cilantro.
- 6
Taste and adjust seasoning with salt and pepper if needed.
- 7
Serve the larb topped generously with the crispy fried shallots.
