Lao chicken larb, also spelled laap or lap, is a savory minced-meat salad from Laos, seasoned with lime, fish sauce, fresh herbs, chili, and toasted rice powder. Served with sticky rice and crisp vegetables, it balances salty, sour, herbal, and gently nutty flavors; family and regional versions vary in their herbs, heat, and use of fermented fish sauce.
Ingredients
- 1½ cups (300 g) uncooked glutinous rice, for serving
- 6 cups (1.4 L) cool water, for soaking the sticky rice
- 3 cups (710 ml) water, for the steamer pot
- 2 tablespoons (30 g) uncooked glutinous rice, for toasted rice powder
- 1 pound (450 g) ground chicken
- ⅓ cup (80 ml) water, for cooking the chicken
- ½ cup (60 g) thinly sliced shallots
- 3 scallions (about 30 g), thinly sliced
- 1 cup (about 20 g) loosely packed fresh mint leaves, roughly torn
- ½ cup (about 15 g) chopped fresh cilantro leaves and tender stems
- 3 tablespoons (45 ml) fresh lime juice, plus more to taste
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) padaek, optional; if unavailable, use 1 additional tablespoon (15 ml) fish sauce
- ½ teaspoon (1 g) crushed dried red chili, or more to taste
- ¼ teaspoon (1 g) fine salt, only if needed after tasting
- 1 small head (about 300 g) butter lettuce or green-leaf lettuce, leaves separated and rinsed
- 1 small cucumber (about 200 g), cut into sticks
- 1 cup (about 120 g) raw green beans, trimmed and cut into short pieces
Instructions
- Soak the sticky rice. Rinse the 1½ cups of rice under cool water until the water is less cloudy. Put it in a bowl, cover with the 6 cups of cool water, and soak for at least 4 hours or overnight in the refrigerator. This soak helps the grains steam evenly; it is a waiting time, not cooking time.
- Prepare the steamer. Drain the rice and place it in a sticky-rice basket or a fine-mesh steaming basket lined with damp cheesecloth. Bring the 3 cups of water in a pot to a boil, making sure the water does not touch the basket. Set the basket over the pot, cover, and steam for about 20 minutes. Turn the rice over with a damp spoon or paddle, then steam for 5 minutes more, until the grains are tender and slightly translucent. Keep covered while you prepare the larb.
- Make toasted rice powder. Put 2 tablespoons of uncooked glutinous rice in a dry skillet over medium-low heat. Toast for about 8 minutes, stirring or shaking the pan often, until the grains are golden and smell nutty. Transfer to a mortar and pound to a coarse powder, or pulse briefly in a clean spice grinder. Avoid grinding it into a fine flour; a little texture helps the finished larb stay pleasantly crisp.
- Cook the chicken. Add the ground chicken and ⅓ cup water to a wide skillet or saucepan. Cook over medium heat, breaking the meat into small pieces with a spoon. Stir frequently for about 8–10 minutes, until no pink remains. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for ground poultry is 165°F (74°C). Do not drain the small amount of cooking liquid; it helps carry the seasoning.
- Season the meat. Take the pan off the heat. Stir in the lime juice, fish sauce, and padaek if using. Add the shallots, scallions, and crushed chili, then mix in 2 tablespoons of the toasted rice powder. Taste before adding salt because fish sauce and padaek are both salty. Add more lime for brightness, chili for heat, or fish sauce for savoriness.
- Finish and serve. Let the chicken mixture cool for 2–3 minutes so the herbs do not wilt immediately. Fold in the mint and cilantro, saving a small handful for the top. Spoon the larb onto a serving plate, scatter over the remaining herbs and a little more toasted rice powder, and serve warm or at room temperature with sticky rice, lettuce, cucumber, and green beans.
Tips
- Use a coarse rice powder. Toast the grains slowly so they turn golden without scorching, then pound or pulse to a sandy texture. If the powder tastes bitter or smells burnt, make a fresh batch; burnt rice flavor is hard to disguise.
- Look for padaek, but do not let it stop you. Padaek is a thick, fermented Lao fish seasoning with a deep, distinctive savory flavor. It can be found in Southeast Asian markets; fish sauce is a practical substitute, though the larb will taste cleaner and less funky. Use a little less salt until you have tasted the finished mix.
- Keep the herbs fresh. Tear mint rather than chopping it very finely, and add the herbs after taking the chicken off the heat. This keeps their aroma more pronounced and prevents them from turning dark and limp.
- Adjust seasoning in small steps. Lime, fish sauce, and chili vary in intensity. Taste after mixing, then add a teaspoon of lime juice or a small splash of fish sauce at a time instead of pouring in a large amount at once.
Serving Suggestions
Serve the larb with a basket or bowl of warm sticky rice. Traditionally, sticky rice is eaten by hand: pinch off a small piece, press it lightly into a bite-sized ball, and use it to pick up the meat and herbs. If you prefer, serve the rice on the side with a spoon. Lettuce leaves make cool, crunchy wraps, while cucumber sticks and raw green beans give the plate a fresh contrast to the seasoned chicken.
For a fuller Lao-inspired meal, add a simple vegetable soup or a green papaya salad if you have the ingredients. Keep any accompanying salad’s dressing separate until serving so the vegetables stay crisp. A plate of extra mint, cilantro, and lettuce is useful when diners want to soften the chili or build larger bites. The recipe is already salty and tangy, so sides generally do not need heavy sauces.
Variations
Larb is made in many ways across Laos and in Lao households abroad. Ground pork is a common alternative to chicken; cook it to a USDA FSIS safe minimum internal temperature of 160°F (71°C). Ground turkey can also be used, but because it is poultry, cook it to 165°F (74°C). The texture and flavor will change slightly with each meat, so taste and adjust the lime and fish sauce after cooking.
For a more herb-forward bowl, increase the mint or cilantro by a small handful, or add thinly sliced sawtooth herb if you can find it. Sawtooth herb has a sharper, more distinctive character than cilantro; extra cilantro is the easier substitute, but it will make the flavor milder. To make the dish less hot, reduce or omit the dried chili and serve chili separately. For more heat, add chili a pinch at a time.
You can make the larb without padaek by using the measured fish sauce substitution in the ingredient list. Do not replace the toasted rice powder with plain flour: it contributes a nutty aroma and light crunch, not just thickness. If glutinous rice for the side is unavailable, serve the larb with steamed jasmine rice or lettuce cups; both work well, though they are different from the classic sticky-rice pairing.
Storage and Reheating
For food safety, refrigerate cooked chicken larb and sticky rice within 2 hours of cooking. Store them separately in covered containers in the refrigerator for 3–4 days. Keep fresh lettuce, cucumber, and other raw accompaniments in a separate container, and add the herbs to leftover larb just before serving when possible. The herbs lose their freshness faster than the cooked meat.
Reheat only the portion you plan to eat, in a skillet over medium-low heat with a tablespoon of water, stirring until steaming hot throughout. Check leftovers with a thermometer and reheat to 165°F (74°C). You can also microwave the larb in a covered microwave-safe dish, stirring midway so it heats evenly. The meat will be more tender if you avoid prolonged reheating. Sticky rice firms up when chilled; sprinkle it lightly with water and steam it until soft, or microwave it covered with a damp paper towel. Discard food left at room temperature for more than 2 hours.
Frequently Asked Questions
What does larb mean, and is it Lao?
Larb (also written laap or lap) is a minced-meat dish closely associated with Lao cuisine and also found in neighboring regions, with local versions differing in seasoning and preparation. This recipe is a cooked chicken version with herbs, lime, fish sauce, chili, and toasted rice powder; it is not the only way to make larb.
Can I make the sticky rice without a special basket?
Yes. Use a metal steamer basket or fine-mesh sieve that fits securely over a pot, line it with damp cheesecloth, and make sure the rice sits above the boiling water rather than in it. Keep the lid on while steaming so the rice cooks evenly. A standard rice cooker may also have a sticky-rice setting, but follow its water directions because models differ.
Can I prepare the components ahead?
Yes. Soak the rice overnight in the refrigerator, and toast and grind the rice powder up to several days in advance; store the powder airtight at room temperature. You can slice the shallots and scallions earlier in the day and refrigerate them. For the freshest flavor, cook the chicken and fold in the herbs shortly before serving.
Why is there water in the chicken pan?
The small amount of water helps the ground chicken cook gently and creates a little savory liquid for the lime, fish sauce, and rice powder to cling to. It also reduces the chance that the meat will brown and dry out before it is fully cooked. Keep the heat moderate and break up the chicken as it cooks.
Is larb served hot or cold?
It is commonly served warm or at room temperature, rather than ice-cold. Letting it cool briefly after cooking gives the herbs a chance to stay aromatic when folded in. If it has been refrigerated, you can serve it chilled or gently reheat it; reheat leftovers to 165°F (74°C) if serving hot.
How can I make this recipe less salty?
Omit the optional salt, use fish sauce carefully, and leave out the padaek or add it gradually. You can increase the lime juice and fresh herbs to balance the flavor, but they will not remove saltiness. Serve with plain sticky rice and crunchy vegetables, and adjust the next batch of seasoning after tasting.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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