Laab Gai / Hed Isan (Northeastern Thai Toasted-Rice, Mint, Shallot & Lime Minced Salad) – Authentic Thailand Recipe
Isan regional classic defined by the nutty crunch of toasted rice powder, fresh mint, and bright lime juice.
- Country of Origin
- 🇹🇭 Thailand (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Minced chicken breast (or chopped king oyster mushrooms), Crisp cabbage and cucumber wedges, Warm sticky/jasmine rice, Toasted ground glutinous rice (khao khua), Fresh mint
Ingredients for Laab Gai / Hed Isan (Northeastern Thai Toasted-Rice, Mint, Shallot & Lime Minced Salad) (4 Servings)
- 1.25 lbs (or 2.5 cups) minced chicken breast (or chopped king oyster mushrooms), prepped into bite-sized pieces
- 1.5 cups crisp cabbage and cucumber wedges, washed and trimmed
- 1 cup warm sticky/jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with toasted ground glutinous rice (khao khua)
- 1.5 tbsp traditional Thailand seasoning (fresh mint, cilantro, shallots, lime juice, chili flakes)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and toasted ground glutinous rice (khao khua) for 2–3 minutes until softened and fragrant.
- Add minced chicken breast (or chopped king oyster mushrooms) and crisp cabbage and cucumber wedges along with fresh mint, cilantro, shallots, lime juice, chili flakes, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with warm sticky/jasmine rice and serve straight from the skillet.