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Laotian Larb Gai

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Laotian larb gai with minced chicken, herbs, toasted rice powder, lime, and lettuce.
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Larb gai is a classic Laotian minced chicken salad where lime, fish sauce, herbs, and toasted rice powder create a fresh, savory balance.

Cook the chicken gently, then dress it off the heat so the herbs stay fragrant and the lime remains lively.

Grind the toasted rice only to a coarse powder; a little texture is part of the dish.

Serving Suggestions

Spoon the larb into lettuce leaves or serve it with sticky rice, cucumber, and fresh chilies.

Laotian larb gai being served from a woven tray with herbs, lime, and toasted rice powder.

Recipe Notes

For the best texture, keep the chicken mixture and herbs separate until shortly before serving.

Laotian larb gai with minced chicken, herbs, toasted rice powder, lime, and lettuce.

Laotian Larb Gai

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Bright Laotian minced chicken salad with toasted rice powder, lime, fresh herbs, and chilies.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Lao
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Dressing
  • 1 1/2 lb boneless skinless chicken thighs finely chopped by hand
  • 1 tbsp neutral oil
  • 2 tbsp fish sauce
  • 3 tbsp fresh lime juice
  • 1 tsp granulated sugar
  • 1 tsp dried chili flakes
Herbs and Serving
  • 3 tbsp uncooked glutinous rice for toasting and grinding
  • 3 medium shallots thinly sliced
  • 3 cloves garlic minced
  • 1 stalk lemongrass tender inner portion, minced
  • 1 cup fresh mint leaves loosely packed
  • 1/2 cup fresh cilantro roughly chopped
  • 4 medium scallions thinly sliced
  • 8 leaves green leaf lettuce for serving
  • 1 large English cucumber sliced

Equipment

  • Large skillet
  • Mortar and pestle
  • Chef’s knife
  • Mixing bowl

Method
 

Toast the Rice:
  1. Toast the glutinous rice in a dry skillet over medium heat for 4 to 6 minutes, shaking often, until pale golden and fragrant. Cool, then grind coarsely in a mortar and pestle.
Cook the Chicken:
  1. Heat the oil in the skillet. Add shallots, garlic, and lemongrass and cook for 2 minutes. Add the chopped chicken and cook, breaking it into irregular small pieces, until fully cooked, about 8 minutes.
Dress and Serve:
  1. Take the skillet off the heat. Stir in fish sauce, lime juice, sugar, chili flakes, and toasted rice powder. Fold in mint, cilantro, and scallions. Serve with lettuce and cucumber.

Nutrition

Calories: 380kcalCarbohydrates: 19gProtein: 36gFat: 19gSaturated Fat: 4gCholesterol: 125mgSodium: 950mgFiber: 4gSugar: 5g

Notes

  • The toasted rice powder should stay slightly coarse so it contributes aroma and a gentle crunch.
  • Refrigerate the cooked chicken mixture for up to two days; add fresh herbs only when serving.

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