Entrée: Laos – ລາບໄກ່ ▶ Laab Gai (Minced Chicken Salad)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 5 min

Total 35 min

Ingredients

1 lb / 500 g ground chicken (or very finely chopped chicken breast/thigh)
1–2 tbsp (15–30 ml) neutral oil (vegetable/peanut)
3 garlic cloves, minced
2–3 shallots, very thinly sliced
3–4 fresh bird’s-eye chilies or 1–2 red Thai chiles, finely chopped (adjust to heat)
3 tbsp (45 ml) fish sauce (or to taste)
3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
1 tsp palm sugar or granulated sugar (optional, to balance)
2 tbsp toasted rice powder (khao khua)
3 tbsp chopped fresh cilantro (coriander leaves)
3 tbsp chopped fresh mint leaves
2–3 green onions (scallions), thinly sliced
1 / 2 cup (about 30 g) roughly chopped lettuce or cabbage (for serving and texture)
Cucumber slices and extra lettuce leaves, for serving
Lime wedges, for serving
Optional: 1 tsp ground white pepper or a pinch of toasted chili flakes for extra spice

Instructions

Make the toasted rice powder (khao khua): heat a small dry skillet over medium heat. Add 3–4 tablespoons of uncooked glutinous (sticky) rice or jasmine rice and toast, stirring constantly, until the grains turn golden brown and give a nutty aroma (3–6 minutes). Let cool, then grind to a coarse powder in a spice grinder or mortar and pestle. Set aside.
Prepare aromatics and herbs: mince garlic, thinly slice shallots, chop chilies, and roughly chop cilantro, mint, and green onions. Slice cucumber and tear lettuce/cabbage leaves for serving.
Cook the chicken: heat 1–2 tbsp oil in a skillet over medium-high heat. Add the minced garlic and quickly sauté 20–30 seconds until fragrant (do not let it burn). Add the ground chicken and break it up with a spatula. Cook, stirring and crumbling, until the chicken is fully cooked through and no pink remains, about 6–8 minutes. (If you prefer, you can briefly poach the ground chicken in simmering water until cooked, then drain; either method is traditional.)
Assemble seasoning: while the chicken is hot and still in the pan, reduce heat to low and add fish sauce, lime juice, and palm sugar. Stir well so the hot chicken absorbs the flavors. Taste and adjust: add more fish sauce for saltiness or more lime for brightness.
Add raw elements off the heat: remove the pan from heat (this preserves the texture and sharpness of the shallots and herbs). Immediately stir in the thinly sliced shallots, chopped chilies, half of the toasted rice powder (reserve the rest for garnish), chopped cilantro, mint, and green onions. Toss thoroughly so the heat lightly wilts the herbs while keeping their freshness.
Finish and adjust seasoning: sprinkle in remaining toasted rice powder to absorb excess moisture and add nuttiness and texture. Add ground white pepper or toasted chili flakes if using. Taste and adjust one last time — balancing salty (fish sauce), sour (lime), sweet (sugar), and spicy (chilies).
Rest briefly: let the larb sit 3–5 minutes so flavors meld. If too wet, add a little more toasted rice powder; if too dry, a splash of lime or fish sauce will help.
Serve: pile the larb on a platter or individual plates. Garnish with extra mint and cilantro leaves and a final dusting of toasted rice powder. Serve with fresh cucumber slices, extra lettuce or cabbage leaves for scooping, and lime wedges on the side. Traditionally eaten with sticky rice or jasmine rice.
Notes and tips:
- Toasted rice (khao khua) is essential for authentic texture and a nutty flavor—do not skip. Use glutinous rice if available; jasmine rice works too.
- For a milder version, reduce or omit fresh chilies and use a small pinch of chili flakes instead.
- If using very lean chicken, a splash of sesame oil (a few drops) can add richness, but use sparingly so it does not overpower the dish.
- Food safety: ensure ground chicken is cooked to an internal temperature of 74°C (165°F) and no pink remains.
- Variations: you can make laap with minced pork (laap moo), beef (laap nuea), or mushrooms/tofu for a vegetarian version; adjust cooking time accordingly.