A Delicious Twist on Traditional Larb Recipe

Do you love trying new and exciting dishes that will impress your guests? Are you always on the lookout for easy healthy recipes that are packed with flavor? Then I have just the recipe for you: Laotian Chicken Larb.

Larb is a traditional Laotian salad made with ground meat, toasted ground rice, fresh herbs, and a tangy dressing. Chicken Larb, also known as Laab Gai, is a popular variation of this dish made with minced chicken and served with sticky rice or lettuce wraps. It’s a perfect choice for a refreshing lunch or dinner entrée that’ll leave your taste buds singing!

What I love about this dish is its versatility. It’s easy enough to make on a weeknight but fancy enough to serve at any party or gathering. Plus, it’s customizable to suit any dietary needs by swapping out the meat or adapting the spice level to your preference.

So let’s get ready to transport our tastebuds into the heart of Laos with this deliciously flavorful Chicken Larb recipe.

Why You’ll Love This Recipe

Larb - Laotian Chicken Mince
Larb – Laotian Chicken Mince

Listen up, foodies! If you are looking for a flavorful and vibrant dish that will turn your taste buds upside down, then you’re in luck. I am here to introduce you to the sensational Laotian Chicken Mince recipe, also known as “Larb Gai” or “Laotian Chicken Larb.” Trust me when I say this – once you taste it, you’ll never look back!

First and foremost, this recipe is unique and authentic to the Laotian and Thai cuisine, which makes it a perfect addition to your cooking repertoire. The blend of mouth-watering flavors from the galangal, red chili peppers, garlic cloves, and shrimp paste fused with the lime juice, fish sauce, and white sugar create a combination that’s hard to forget.

One of the best things about this dish is its versatility. Whether you want to make it with boneless skinless chicken thighs or ground chicken meat, this recipe works perfectly with both options. It’s an easy healthy salad made with ground chicken, lime juice, fresh herbs served with lots of mint leaves and lettuce wraps. The dish can be a delicious appetizer or even a full meal when paired with some sticky white rice.

What’s more? This dish is easily customizable according to your preferences. You can also use beef or pork instead of chicken to make Beef Larb Salad or Pork Larb Salad. If you want to keep things vegetarian-friendly, use tofu or mushrooms instead of meat.

In conclusion, Laotian Chicken Mince recipe “Larb Gai” is a flavor bomb that’s sure to please everyone who tries it. With its unique combination of spices and herbs and its versatility in terms of substitutions and variations, what’s not to love? Go ahead and give this recipe a try- I promise you won’t be disappointed!

Ingredient List

Sure, here are some creative captions for the recipe photos:
Sure, here are some creative captions for the recipe photos:

Here’s what you’ll need for the Laotian Chicken Mince Recipe:

Ingredients 1

  • 1 pound of boneless, skinless chicken thighs, minced or ground chicken
  • 1-2 garlic cloves, minced
  • 1-2 red chili peppers, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon of galangal, finely chopped or grated
  • A handful of fresh basil leaves
  • A handful of fresh mint leaves
  • ¼ cup of fish sauce
  • 3 tbsp of white sugar
  • 3 tbsp of lime juice

Ingredients 2

For serving:
– Sticky rice or long-grain white rice (1 cup uncooked long-grain white rice)
– Lettuce wraps (optional)

For the toasted ground rice:
– 2 tablespoons of uncooked white sticky rice (or long-grain white rice if you don’t have any)

Note: If you can’t find certain ingredients at your local grocery store or Asian market, substitution options will be provided later in the recipe for some ingredients.

The Recipe How-To

Now that you have gathered all the ingredients, it’s time to put everything together and make this delicious, Laotian Chicken Mince Recipe, or better known as Chicken Larb. Grab your apron, sharpen your knife, and let’s get started!

Prep the Chicken

First things first, prep the chicken. You can either use ground chicken or mince it yourself using a food processor. If you choose to mince your own chicken, cut your boneless skinless chicken thighs into small pieces and pulse them in a food processor until well minced.

Cook the Rice

Next up is cooking the rice. For this recipe, I prefer using long grain white rice. Rinse the rice in water until the water runs clear. In a medium saucepan, combine 1 cup rinsed uncooked long grain white rice with 2 cups of water and bring to a boil on high heat. Once boiling, cover and reduce heat to low and simmer for about 18 minutes or until it’s tender and fluffy.

Toasted Ground Rice

While the rice is cooking, we can start preparing toasted ground rice to give the dish its signature nutty flavor and crunchy texture. Take about 2 tablespoons of uncooked rice (from step 2). In a hot dry pan over medium-high heat, add the rice grains into the pan and toast them for a few minutes until they’re lightly browned (Be careful not to burn them). Once toasted, grind them in your spice grinder or use a pestle and mortar.

Preparing the Dressing

Now it’s time to make the dressing for our Laotian Chicken Mince Recipe. Combine lime juice, fish sauce, white sugar, shrimp paste, and minced garlic cloves in a small bowl. Whisk everything together until fully combined.

Cook Your Minced Chicken

Heat up 1 tablespoon of oil on medium-high heat in a deep skillet or wok. Add the minced chicken into the pan and stir it continuously until all pieces are browned and cooked through (It should take around 7-8 minutes).

Add Your Aromatics

Next, prepare your aromatics – thinly slice green onions, chop up some fresh basil and mint leaves, and roughly chop some red chili peppers (make sure to remove seeds). In another pan or wok heated with peanut oil on high heat, fry minced shallots until crispy then add chopped garlic followed by chilies. Turn off heat.

Mix Everything Up!

Finally! Time to combine all of our ingredients together! Add the dressing mixture (from step 4) along with green onions, toasted ground rice (from step 3), basil, mint leaves (set aside some for garnish), cooked chicken mince (from step 5), plus some soy sauce if desired. Mix everything well!

Serve this delicious dish at room temperature with lettuce wraps

Substitutions and Variations

 A splash of color and flavor in every bite with this vibrant larb salad.
A splash of color and flavor in every bite with this vibrant larb salad.

When it comes to Larb, there’s plenty of room for experimentation! Here are some substitutions and variations you can try out with this amazing Laotian chicken mince recipe:

– Beef Salad: If you’re not a fan of chicken, don’t worry! This recipe works great with ground beef too. Just replace the chicken mince with an equal amount of ground beef, and prepare it in the same way. You’ll be amazed at how delicious a beef larb salad can be!

– Thai Lettuce Wraps: For a slightly different presentation, try serving your Larb as a filling for lettuce wraps. Simply wash and dry several large lettuce leaves, and spoon some of the mince mixture onto each leaf. Fold the leaf around the filling, like a taco, and enjoy!

– More Herbs: If you’re a fan of fresh herbs, feel free to amp up the amount in this recipe! Try using 1/2 cup each of fresh basil and mint instead of just one herb or another.

– Rice Variations: Instead of using long grain white rice in your Larb, try experimenting with other types of rice! Sticky rice or jasmine rice work very well in this recipe, giving it an even more authentic Laotian flavor.

– Vegetarian Options: If you’re vegetarian or you’re cooking for someone who is, don’t despair! You can make a delicious version of this dish by substituting the minced chicken with tofu or tempeh (just crumble it up into small pieces), and using vegetable broth in place of the shrimp paste and fish sauce.

Whichever way you choose to make your Laotian chicken Larb recipe, remember to have fun with it! This dish is highly customizable and always delicious, so don’t be afraid to make it your own.

Serving and Pairing

 Fresh herbs and zesty lime bring out the best in this chicken mince dish.
Fresh herbs and zesty lime bring out the best in this chicken mince dish.

Let me tell you, folks, when it comes to serving and pairing this Larb Laotian Chicken Mince Recipe, you’ve got plenty of options. You can serve it as a side dish to any protein or as a salad with some lettuce wraps. It’s really up to you.

As someone who enjoys experimenting and mixing it up with my dishes, I suggest pairing this chicken larb with sticky rice or just some plain white rice. This will make the dish well-rounded and complete.

But hey, why not try something different? You can mix it up with some noodles or quinoa for a different twist that will surely put a smile on your taste buds. And of course, don’t forget garnishing your laotian chicken mince recipe with some chopped fresh basil or mint leaves for that extra burst of flavor.

Are you serving food to guests? Try presenting the chicken larb in a large bowl and let your guests help themselves. Trust me when I say it is going to be a winner at parties and potlucks.

Finally, if you want to add an exciting twist to the dish, pair it with a drink of your liking. It can be anything from beer – like amber ale – to wine – like Chenin Blanc – or even cocktails such as Tom Collins or margaritas.

Serve and pair this easy healthy Larb Laotian Chicken Mince Recipe however you please, folks! Let your creativity flow and enjoy the meal.

Make-Ahead, Storing and Reheating

 When in doubt, add more chili! Customize the heat level to your liking.
When in doubt, add more chili! Customize the heat level to your liking.

All right, folks. Let’s talk about what to do with the abundance of Laotian chicken mince you might end up with after devouring this dish like a ravenous beast. The good news is that this dish holds up well and can be stored in the fridge for up to three days or in the freezer for up to one month.

If you’re planning on making a large batch of this flavorful cuisine, go ahead – make it ahead of time! You can make this dish a day or two in advance to save some precious minutes on the day of your party. Just cook and let it cool completely before placing it in an airtight container, and store it in the refrigerator for reheating later.

When you’re ready to reheat – stop! Don’t just throw your hard work in the microwave like an amateur – it deserves better than that. Instead, place your Laotian chicken mince (Larb) mixture into a skillet over medium-high heat along with a splash of water or broth to prevent it from drying out. Stir occasionally for 3-5 minutes until it’s heated through.

As far as serving goes, reheat what you need! Keep the leftovers in the fridge for those late-night snacking sessions, use as topping on salads or rice bowls or reheat for lunchtime wraps!

With make-ahead and storage capabilities, adding Laotian chicken mince to your list of easy dishes will only make your scribe happier knowing you have delicious food ready whenever hunger strikes.

Tips for Perfect Results

 No forks needed. Dig in with your hands and savor the savories.
No forks needed. Dig in with your hands and savor the savories.

Listen up, folks! If you’re aiming for a delicious and authentic Laotian chicken larb, here are some tips to ensure perfect execution of this recipe:

First and foremost, it is important to use fresh ingredients. The lime juice should be freshly squeezed and the herbs should be recently plucked from your garden or bought from a trusted source. This will maximize the flavor profile of the dish.

Toasting the rice is another vital technique in the authentic preparation of larb. Toasting the rice grains brings out their nutty and earthy flavors and eliminates any unwanted moisture. Make sure to stir the rice constantly over medium heat for about 15 minutes or until they turn golden brown.

In terms of seasoning, be mindful when adding fish sauce as it can quickly overpower the dish. It’s always better to add less than more since you can adjust the taste gradually as necessary. Use shrimp paste sparingly as well, as it is an acquired taste.

When it comes to preparing the chicken, make sure to select lean boneless skinless chicken thighs, which are ideal for mincing. You can also pulse them in a food processor if you prefer ground meat.

For added texture, mix some crispy fried shallots into your larb just before serving. Not only do they provide a satisfying crunch, but their savory flavor enhances the overall experience.

Finally, remember that larb is traditionally served with sticky rice as an accompaniment. In case you have difficulty finding sticky rice, long-grain white rice can also do the trick – simply cook it following package instructions.

By following these tips and tricks, you’re sure to achieve perfectly cooked Laotian chicken larb every time!


As I was writing this article on Laotian Chicken Mince, I anticipated that some culinary enthusiasts would have questions about the recipe. Therefore, I have put together some frequently asked questions to help clarify any uncertainties that you may have. At the end of this section, you will find all the answers to some of the significant concerns that might come up as you prepare and cook your chicken larb. So before we conclude this piece, let’s dive into some FAQs.

What is Chicken Larb made of?

Get ready for a culinary adventure with my Chicken Larb recipe, inspired by the vibrant flavors of Thailand. This dish is both easy to make and healthy, featuring ground chicken, fresh herbs, and a zesty lime juice dressing. The best part? You only need one skillet and 20 minutes to whip it up! Serve it as a refreshing salad, a mouth-watering appetizer, or a main dish accompanied by some sticky rice. Are you excited to try it out? Let’s get started!

What is the difference between larb and laab?

I recently learned from Nilas that laap isn’t a single dish; it’s a versatile culinary technique with endless possibilities. Essentially, laap refers to the manner in which the ingredients are prepared, while larb denotes that the dish has been finely chopped.

What does larb mean in Thailand?

A popular spicy salad originating from Laos or Thailand typically made with minced or chopped meat and vegetables is known as larb.

How do you eat laotian larb?

This particular dish is traditionally accompanied by pickled onions, steamed white rice, and fresh herbs. The preparation can range from being as simple as crisping up some meat and pairing it with lettuce, to featuring more complex techniques, such as toasting and grinding rice.

Bottom Line

In conclusion, if you’re looking for a recipe that’s easy, healthy, and incredibly flavorful, you can’t go wrong with Laotian Chicken Larb. This mince recipe is perfect for anyone who’s looking to spice up their weeknight dinner routine or impress guests at a party. With its combination of tangy lime juice, savory fish sauce, and bold herbs like fresh basil and mint, this dish is sure to be a crowd-pleaser.

Plus, with its versatile ingredients list and adaptable variations and substitutions, you can make this dish your own depending on what you have on hand in the kitchen. Whether you serve it with sticky rice or lettuce wraps, use beef instead of chicken, or add extra chili peppers for an added kick, there are endless ways to customize this recipe to fit your taste preferences.

So next time you’re in the mood for a vibrant and delicious meal that’s easy to prepare and guaranteed to impress, give Laotian Chicken Larb a try. Trust me, your taste buds will thank you.

Larb - Laotian Chicken Mince

Larb - Laotian Chicken Mince Recipe

A Vietnamese friend taught me how to make this dish that originates from Laos and Cambodia. If you can't find galangal, substitute fresh ginger and squirt of lime juice. Pre-ground chicken, turkey or pork may be used instead of the chicken thigh meat. Serve with sticky rice or in lettuce cups.
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Prep Time 30 mins
Cook Time 30 mins
Course Appetizer
Cuisine Fusion
Calories 276.9 kcal


  • 1/4 cup uncooked long grain white rice
  • 2 lbs boneless skinless chicken thighs, cut into chunks
  • 2 tablespoons peanut oil
  • 4 garlic cloves, minced
  • 2 tablespoons minced galangal
  • 2 small red chili peppers, seeded and finely chopped
  • 4 green onions, finely chopped
  • 1/4 cup fish sauce
  • 1 tablespoon shrimp paste
  • 1 tablespoon white sugar
  • 3 tablespoons chopped of fresh mint
  • 2 tablespoons chopped fresh basil
  • 1/4 cup lime juice


  • Preheat an oven to 350ºF (175ºC). Spread the rice onto a baking sheet.
  • Bake the rice in the preheated oven until golden, about 15 minutes. Remove and allow to cool. Once cooled, grind into a fine powder with a spice grinder. Meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
  • Heat the peanut oil in a wok or large skillet over medium heat. Stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. Add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. Season with fish sauce, shrimp paste, and sugar. Reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. Stir in the ground rice, mint, basil, and lime juice to serve.

Your Own Notes


Serving: 218gCalories: 276.9kcalCarbohydrates: 12.5gProtein: 31.7gFat: 10.6gSaturated Fat: 2.3gCholesterol: 125.9mgSodium: 1077.4mgFiber: 0.9gSugar: 3.8g
Keyword < 60 Mins, Asian, Cambodian, Chicken, Chicken Thigh & Leg, Easy, Long-Grain Rice, Meat, Poultry, Rice, Savory, Small Appliance, Spicy, Stove Top, Weeknight, White Rice
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