Larb Gai

We introduced this classic Thai dish to the HC menu this year, served in lettuce cups, and it gained a loyal following very quickly. It is the perfect dish as we enter into summer, incredibly flavourful and fresh, but also quick and easy to prepare. Our larb gai is not 100% authentic, we omit the rice powder, but you are welcome to include it if you would like. You can buy it prepared or find easy directions online for making your own. We also make an incredible vegan version of this dish using crumbled extra firm tofu while swapping out the honey for maple syrup and the fish sauce for soy sauce. Fresh ingredients are the key to a delicious larb gai. It is the fresh herbs, lime juice and ginger that make it the perfect summer dish and keep you coming back for more.

– Chef Anna


Larb Gai


Larb Gai


1.5 lbs ground chicken
2 medium red onions, sliced
1-2 long Thai chilis, sliced (adjust to your spice tolerance)
3 tbsp minced fresh ginger
1 tsp minced garlic (optional)
zest of 1 lime
1/3 cup fresh squeezed lime juice
4 tbsp fish sauce
1 tbsp honey
1 stalk lemongrass (optional)
1 tbsp neutral oil, like canola
1 tsp salt
green onion, mint, basil and cilantro (cilantro haters relax, you can omit this) for garnish
lettuce cups or rice for serving



  1. In a wok, large pan or pot, heat the oil on medium. If you are using lemongrass, give it a few wacks with the back of your knife to bruise it and then cut it into three pieces. Cook the onions and lemongrass for 1 minute, stirring regularly, and then add in the chili, ginger and garlic if you are using it. Cook for 3 more minutes, stirring regularly, and enjoy the heavenly aroma.
  2. Turn the heat to high and add the ground chicken into the pan. Add 1 tsp salt and stir regularly to break up clumps.
  3. Once the chicken is cooked through, about 5-8 minutes, add the fish sauce, honey, lime zest and cook for another 2 minutes.
  4. Set aside and juice your limes. Please do not use a prepared lime juice product, it really isn’t the same. Add your lime juice into your chicken and mix well. Taste and adjust salt and fish sauce to your preference. Remove the lemongrass before serving.
  5. Serve in lettuce cups or with rice, don’t forget to garnish generously with your fresh herbs and green onion.