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Thai Chicken Larb Salad

Story: Brendan’s Thai Chicken Larb Salad
Episode: 7
Presenter: Brendan Pang
Air Date: 20th November 2022

Thai Chicken Larb Salad


- 2 tbsp fish sauce
- 4 – 5 tbsp lime juice
- 1 tsp brown sugar

- 2 tbsp grapeseed oil
- 1 shallot, finely chopped
- 3 garlic cloves, chopped
- 1 Thai red chilli, sliced
- 450g chicken mince

- ½ red onion thinly sliced
- 2 spring onions, sliced
- 1/2 cup coriander, roughly chopped
- 1/2 cup mint, roughly chopped
- 1/2 cup Thai basil, roughly chopped
- 1 large cucumber, deseeded, sliced thinly
- 2 – 3 radishes, sliced thinly
- 2 Thai red chillies, sliced
- Glutinous rice, toasted and ground with a mortar and pestle

To serve
- Lettuce cups, to serve


  1. Mix all ingredients for the dressing in a small bowl and set aside.
  2. Place a pan or wok over medium to high heat and add oil.
  3. When hot, add the shallot, garlic and chilli,
    and cook until fragrant about 1 – 2 minutes.
  4. Add the minced chicken and cook, breaking apart with a
    wooden spoon or spatula.
  5. Once golden brown and cooked through transfer to a mixing bowl and
    toss through red onions, spring onion, coriander, mint, Thai basil, cucumber, radish, chillies and
    toasted rice.
  6. Stir in the dressing and taste, adjusting seasoning as required. Top with additional toasted rice and
    serve with lettuce cups.