Salad: Laos – ລາບໄກ່ ▶ Laap Gai (Chicken Larb)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

1 lb / 500 g ground chicken (or turkey/minced chicken breast)
1 1 / 2 tsp salt, divided
1 tbsp coconut oil (or neutral oil)
3 shallots, thinly sliced (about 3 / 4 cup / 90 g)
2 cloves garlic, finely minced
1 tbsp fresh ginger, minced
3–4 fresh green chilies, thinly sliced (adjust to heat preference)
2–3 tbsp fish sauce (or soy sauce for vegetarian/vegan)
3 tbsp lime juice (about 2 limes), plus extra to taste
1 tsp palm sugar or brown sugar (optional)
2 tbsp toasted rice powder, plus extra to sprinkle
1 tsp ground roasted coriander (or toasted coriander seeds, ground)
4–6 curry leaves, torn (optional)
1 / 2 cup freshly grated coconut, lightly toasted (optional)
1 / 2 cup fresh mint leaves, roughly chopped
1 / 2 cup fresh cilantro (coriander) leaves, roughly chopped
2–3 green onions (scallions), thinly sliced
1 medium tomato, seeded and diced (optional)
Lettuce leaves (butter, romaine, or red leaf) or cabbage leaves to serve
Lime wedges and extra herbs for serving

Instructions

Prepare toasted rice powder: heat a small dry skillet over medium heat. Add 2 tablespoons of uncooked jasmine or glutinous rice and toast, shaking the pan, until the rice is golden and fragrant (2–4 minutes). Remove from heat, cool, then grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.
Toast and grind spices (optional): if using whole coriander seeds, toast 1 teaspoon in the dry skillet briefly until aromatic and crush or grind to a coarse powder. This adds a warm Sri Lankan note.
Heat a large skillet or wok over medium-high heat and add the coconut oil. When hot, add the sliced shallots and a pinch of salt. Fry, stirring frequently, until the shallots are soft and starting to brown at the edges (5–7 minutes). Remove half the shallots to a bowl — these crisped shallots will be used as garnish and to add texture.
To the pan with remaining shallots, add the minced garlic, ginger, and torn curry leaves (if using). Stir for 30–60 seconds until fragrant.
Add the ground chicken to the pan and break it up with a spatula. Season with 1 teaspoon salt and cook, stirring occasionally, until the meat is fully cooked through and beginning to brown in places (6–8 minutes). Drain any excess liquid if necessary.
While the meat finishes, combine in a mixing bowl the fish sauce, lime juice, palm sugar (if using), and sliced green chilies. Taste and adjust to a balance of salty-sour-sweet: larb should be bright and tangy.
Once the chicken is cooked, transfer it (hot) to the mixing bowl with the dressing. Immediately add the toasted rice powder, ground roasted coriander (if using), and the toasted grated coconut (if using). Toss thoroughly so the rice powder and dressing coat the meat. The toasted rice powder should give a slightly nutty, grainy texture.
Add the chopped mint, cilantro, sliced green onions, and the diced tomato (if using). Mix gently but thoroughly. Adjust seasoning with more fish sauce or lime juice and a little more sugar if needed. The finished mixture should be savory, tangy and slightly crunchy from the toasted rice and onions.
Stir in half of the reserved crispy shallots, reserving the rest for garnish. Taste one more time and adjust seasoning.
Serve the Laap Gai warm or at room temperature on a platter surrounded by lettuce or cabbage leaves for wrapping. Sprinkle the remaining crispy shallots and extra herbs on top. Provide lime wedges on the side.
Notes and variations: For a vegetarian version, substitute minced firm tofu or crumbled tempeh and use soy sauce instead of fish sauce. For a more Sri Lankan flavor profile add a pinch of roasted curry powder or a few flakes of dried red chili (malu miris) and use freshly toasted grated coconut. Toasted rice powder is essential for texture — do not skip it.