Larb Gai with Pickled Vegetables & Grilled Eggplant Salad (Yum Makhuea Yao)(includes complimentary surprise dessert)

This week at Ragna’s Table, I journey to the vibrant northeastern region of Thailand — Isaan — with a meal that celebrates freshness, balance, and the art of layering flavors in every bite. The centerpiece is Larb Gai, a beloved minced chicken salad renowned for its bright, lively character and complex yet harmonious seasoning.

Larb Gai combines tender ground chicken with an invigorating blend of fresh lime juice, savory fish sauce, and toasted rice powder, which lends a subtle nutty crunch that elevates the texture. The toasted rice powder is a hallmark of traditional larb recipes, adding depth and authenticity. Sprinkled with generous handfuls of fresh mint, cilantro, and aromatic herbs, this dish is fragrant and cooling—perfectly balancing the umami-rich chicken and the tangy dressing.

To accompany the larb, a vibrant medley of quick-pickled vegetables—carrots, daikon, and red onions—adds lively acidity and crisp texture. Gently fermented in a subtle vinegar and sugar brine, these pickles refresh the palate while offering natural digestive enzymes and probiotics that support gut health. Their bright, tangy notes perfectly balance the rich flavors of the larb, creating a refreshing contrast that enlivens every bite.

Rounding out the plate is Yum Makhuea Yao, a smoky grilled eggplant salad cherished in Thai households. The eggplant is charred to tender perfection, then dressed with a lively mixture of lime juice, fish sauce, and fresh herbs, creating layers of smoky, tangy, and herbaceous flavors. Beyond its irresistible taste, eggplant adds valuable dietary fiber and antioxidants, making it a nourishing addition that supports heart health and digestion.

This combination reflects the hallmark of Thai cuisine—harmonizing contrasting tastes and textures to create a vibrant and satisfying dining experience.

Thailand holds a special place in my heart. I still remember the magic of floating along the river in Bangkok, surrounded by boats filled with fruit, spices, and the steam of freshly made food. The scent of lemongrass in the air, the quiet awe of temple visits, the general spiritual feel of it all — it stays with me. This menu is a small tribute to those memories and the joyful, generous spirit of Thai cooking.

At Ragna’s Table, I prioritize cooking with mostly organic ingredients, thoughtfully sourced spices, and fresh herbs to ensure every meal nourishes not just the palate but the whole body. Rooted in centuries of culinary tradition and flavored by personal experience, this menu is designed to bring joy, connection, and wellness to your table — inviting you to savor the beauty and balance of Thai home cooking.