In season当季Thai泰式
Larb Gai (Thai Chicken & Herb Salad)泰式青柠香草鸡肉末沙拉
Cooked chicken, lime, mint and essential toasted rice powder make this northeastern Thai-style salad bright and savory. Purchased toasted powder avoids a hidden rice-toasting and grinding project.熟鸡肉青柠薄荷炒米粉带出泰东北风味，市售炒米粉免额外炒磨米，不是生米粉。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
- Slice shallot thinly, chop cilantro and scallion, and keep mint leaves separate. Squeeze lime and measure juice. Use purchased toasted rice powder, not raw flour; read chili heat level before measuring. Keep raw chicken tools separate.红葱头切薄片，香菜和葱切细，薄荷叶单放。青柠榨汁后量好。使用市售泰式熟炒米粉，不用生米粉替代；量辣椒前先看产品辣度。生鸡肉器具另放。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands; rinse fresh produce and dry it. Use clean utensils. Read all steps before heating.先洗手，把蔬果洗净擦干，备好干净器具。开火前通读步骤，确认食材和工具齐全。
- Measure the list for the selected servings before heating. Times are for the base recipe; larger batches take longer. Separately mentioned drinking water is additional.开火前按所选人数清单量好；时间按基础份量，人多分批会更久，另提饮用水需另备。
Ingredients食材
- Raw ground chicken, preferably dark meat生鸡肉末（腿肉为佳）10 oz盎司
- Shallot红葱头1
- Freshly squeezed lime juice鲜榨青柠汁2 tbsp大勺
- Fish sauce鱼露1 tbsp大勺
- Purchased Thai roasted chili flakes市售泰式熟辣椒碎0.5 tsp小勺
- Purchased Thai toasted rice powder (khao khua), not raw rice flour市售泰式炒米粉khao khua（非生米粉）2 tbsp大勺
- Fresh cilantro鲜香菜0.25 cup杯
- Scallion葱1
- Fresh mint leaves鲜薄荷叶0.25 cup杯
Method做法
Bring 2 tbsp drinking water to a simmer in the skillet. Add the ground chicken and 1 tsp fish sauce, then stir and break it into fine crumbs, adding a splash of water if it starts to look dry.
锅里把2大匙饮用水烧开，下鸡肉末和1小匙鱼露，边搅边压散成细末；快烧干就补一点水。
The thickest part reads 165°F (74°C) on a food thermometer — don't go by color alone.用食品温度计测中心温度到165°F (74°C)，别只看肉色。
Common mistake & quick fix容易错在哪，怎么补救
If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。
Turn off the heat. Fold in the shallot and stir to take the edge off its bite, leaving a little of the chicken liquid in the pan — don't drain it completely dry.
关火，拌入红葱头，翻拌一下让辛辣味缓一缓。锅里留一点鸡肉汁，别把肉末沥得干干的。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Add the rest of the fish sauce, the lime juice, chili flakes, and toasted rice powder, then fold in the cilantro and scallion. Mix gently and taste — it should be tangy and savory, not a dry mound. Add a splash of drinking water if it's too dry.
拌入剩下的鱼露、青柠汁、辣椒碎和熟炒米粉，再拌进香菜和葱。轻轻拌匀尝一下，应该酸咸适口，不是干巴巴一团；太干就补一点饮用水。
The dressing coats the food without a watery puddle.薄汁挂匀，无水汪。
Common mistake & quick fix容易错在哪，怎么补救
Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。
Plate it and scatter the mint on top right before serving so it stays fresh. Serve with vegetables and rice on the side if you like — the toasted rice powder thickens the dressing as it sits.
装盘，吃前再撒上薄荷叶，保持清新。想配的话，蔬菜和米饭另放旁边；熟炒米粉放久了会把汁吸干。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Know your ingredients认识食材
Ingredients explained食材讲解
Shallot红葱头Small, sweet onion for sauces and dressings; milder than onion. Pick firm and dry.红葱头，小而甜，适合酱汁和沙拉汁，比洋葱温和。挑硬实干爽的。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Fresh cilantro鲜香菜Fresh, citrusy; stems carry the most flavor—chop them in too.清新带柑橘味；茎最香，一起切进去。
- Scallions葱
Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
- Fresh mint leaves鲜薄荷叶
Cooling herb for Vietnamese rolls and Thai salads. Choose perky leaves; store like flowers in a glass of water.清凉香草，用于越南卷和泰式沙拉。挑挺拔的叶子；像插花一样泡水保存。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice if needed; linked recipes are optional extras with separate ingredients.需要时配蔬菜及适量米饭；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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