Lao chicken larb, also written laap or laab, is a bright minced-chicken salad from Laos, seasoned with lime, fish sauce, fresh herbs, chili, and toasted rice powder. It is usually served with sticky rice and crisp vegetables, and its mix of savory, sour, herbal, and gently nutty flavors makes a satisfying meal without a complicated cooking process.
Ingredients
- 2 tablespoons (18 g) uncooked glutinous rice, also called sticky rice, for toasted rice powder
- 1 pound (450 g) ground chicken
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) fresh lime juice, plus more to taste
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) padaek, if available; see the substitute in Tips
- 1/2 cup (75 g) thinly sliced shallots
- 2 scallions, about 30 g, thinly sliced
- 1/2 cup (15 g) loosely packed fresh mint leaves, roughly torn
- 1/2 cup (15 g) loosely packed fresh cilantro leaves and tender stems, roughly chopped
- 1 teaspoon (2 g) crushed dried red chili, or less to taste
- 1/4 teaspoon (1 g) fine salt, only if needed after tasting
Instructions
- Prepare the ingredients. Slice the shallots and scallions, pick and tear the mint, and chop the cilantro. Juice the limes and measure the fish sauce, padaek, and chili. Keep the herbs ready to fold in at the end so they stay fresh and fragrant. If using fresh chilies instead of dried, finely slice them and begin with a small amount; their heat can vary considerably.
- Toast the rice. Put the uncooked glutinous rice in a small, dry skillet over medium-low heat. Stir or shake the pan frequently for 6 to 7 minutes, until the grains are evenly golden and smell nutty. Transfer them to a plate and let them cool for 2 minutes. Grind the cooled rice in a spice grinder, clean coffee grinder, or mortar and pestle until it resembles coarse sand. A little texture is welcome; stop before it becomes flour. You need about 2 tablespoons of powder. Set it aside.
- Cook the chicken gently. Put the ground chicken and water in a medium skillet or saucepan over medium heat. Break the meat into small pieces with a wooden spoon and stir as it cooks, scraping the bottom so it does not catch. Cook for about 8 to 10 minutes, until no pink remains and the thickest pieces reach 165°F (74°C) on an instant-read thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. Avoid browning the chicken hard; the goal is tender, moist crumbles rather than crisp fried meat.
- Season while warm. Take the pan off the heat. Stir in the lime juice, fish sauce, padaek, and chili. Add the toasted rice powder and shallots, then taste a small spoonful. Adjust with a little more lime for brightness, fish sauce for saltiness, or chili for heat. Padaek is salty and assertive, so taste before adding any extra salt.
- Finish with herbs. Fold in the scallions, mint, and cilantro just before serving. The residual warmth will soften the shallots slightly but should not wilt the herbs completely. Taste once more and adjust the balance. Serve warm or at room temperature with sticky rice and fresh vegetables.
Tips
- Look for padaek if you can. Padaek is a traditional Lao fermented fish seasoning with a deep, savory aroma and more body than ordinary fish sauce. It is sold in some Southeast Asian grocery stores. If you cannot find it, replace the tablespoon with 2 teaspoons (10 ml) additional fish sauce and 1 teaspoon (5 ml) water. The result will still be savory, but less complex and less funky.
- Make the rice powder fresh. Toasting whole glutinous rice and grinding it gives larb its characteristic toasted aroma and light crunch. Packaged toasted rice powder is a useful shortcut; use 2 tablespoons (18 g), but check that it smells fresh and nutty. Plain rice flour is not a close substitute because it lacks the toasted flavor and can make the salad dusty.
- Keep the chicken moist. The small amount of water helps the meat cook gently and prevents it from drying out before it is safe to eat. If the pan becomes dry while the chicken is still cooking, add water 1 tablespoon (15 ml) at a time. Do not add oil unless the chicken is sticking badly; a little water and frequent stirring are usually enough.
- Balance by tasting, not guessing. Fish sauce, lime, chili, and padaek vary in strength. Mix in most of the seasonings first, then make small adjustments. Add the herbs at the end, since prolonged heat dulls their aroma and can turn mint dark.
Serving Suggestions
Serve larb with sticky rice, the classic companion in Laos. To make sticky rice for four, rinse 2 cups (370 g) glutinous rice several times, soak it in plenty of cool water for at least 4 hours or overnight in the refrigerator, then drain and steam in a sticky-rice basket or lined steamer until tender, usually 20 to 25 minutes. That soaking and steaming are separate from the larb recipe’s 39-minute timing. If you do not have a steamer, cook the rice according to the package directions; the texture may be softer and less chewy, but it is still a good pairing.
Offer crisp lettuce leaves, cucumber spears, cabbage wedges, or green beans alongside the salad. A lettuce leaf can be used to scoop up larb, rice, and herbs in one bite, while cucumber and cabbage give a cool, crunchy contrast. Put extra lime wedges and chili on the table rather than making the whole batch very hot. For a larger Lao-style spread, serve with a clear vegetable soup or grilled vegetables, keeping the larb as the strongly seasoned centerpiece.
Variations
Larb has many regional, household, and ingredient-based versions, so this chicken recipe is one approachable style rather than a claim to a single definitive formula. Ground pork is a common alternative; cook it until it reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Ground turkey can be used in the same quantity, but because it is poultry, cook it to 165°F (74°C). In either case, the same lime, fish sauce, rice powder, and herbs work well.
For a milder salad, reduce the dried chili or leave it out and pass chili separately. For a more herb-forward bowl, increase the mint or add a small handful of chopped sawtooth herb if you find it at a Southeast Asian market. Sawtooth herb has a distinct, lively flavor; extra cilantro is the easier substitute, though the aroma will be different. A little finely sliced lemongrass can also add fragrance, but use only the tender inner portion and mince it very finely.
You can make the toasted rice powder in a larger batch and keep the extra in a tightly closed container in a cool, dry cupboard for several weeks. It is handy for another batch of larb, but add it gradually: the powder thickens the juices and its toasted character becomes more prominent as it sits. Avoid replacing the chicken with raw or lime-marinated meat. Lime juice seasons the salad but does not cook meat or make it safe.
Storage and Reheating
For the best texture, serve larb soon after mixing in the herbs. Refrigerate any leftovers within 2 hours of cooking, placing them in a shallow, covered container. Keep them refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. If the salad has been sitting at room temperature for more than 2 hours, discard it rather than saving it.
For warm leftovers, reheat only the portion you plan to eat in a covered skillet over medium-low heat, stirring with a splash of water until it reaches 165°F (74°C). You can also microwave it in short intervals, stirring between each one and checking the temperature in several spots. Add a fresh squeeze of lime and a few herbs after reheating to revive the flavors. The herbs will be less fresh than in the original serving, so keep extra herbs separate if you already know you will save part of the batch. Freezing is possible for the cooked chicken mixture, but mint and cilantro lose their fresh texture; freeze before adding them and stir in fresh herbs after thawing and reheating.
Frequently Asked Questions
What does larb mean, and is it the same as laap?
Larb, laap, and laab are common English spellings for a Lao dish name. It refers broadly to a seasoned minced or finely chopped mixture, often made with meat and herbs. Spelling and recipes differ, and versions can vary in meat, seasoning, herbs, and heat.
Is Lao chicken larb supposed to be served hot or cold?
It can be served warm or at room temperature. In this recipe, the chicken is cooked and seasoned while warm, then the fresh herbs are folded in just before serving. It is not meant to be a chilled salad, although leftovers should be refrigerated promptly.
Can I use store-bought toasted rice powder?
Yes. Use about 2 tablespoons (18 g) and add it with the lime, fish sauce, and shallots. Homemade powder tends to have a brighter toasted aroma, but a fresh, good-quality packaged version saves time. Do not substitute ordinary rice flour, which has a different flavor and texture.
What if I cannot find sticky rice?
Serve the larb with jasmine rice or another plain rice if needed. It will not have the chewy texture of Lao sticky rice, traditionally eaten by hand in small portions, but it makes a practical accompaniment. Lettuce leaves and crunchy vegetables also work well for scooping.
Can I make larb ahead?
You can cook and season the chicken mixture a day ahead, then cool and refrigerate it promptly. Store the herbs separately and fold them in shortly before serving. Reheat the chicken mixture to 165°F (74°C) if serving it warm, then add fresh lime and herbs. If you prefer it at room temperature, keep it refrigerated until shortly before the meal and observe the two-hour food-safety limit.
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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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