Larb - Laotian Chicken Mince Recipe -
Larb - Laotian Chicken Mince Recipe
  • READY IN 1 hr

Larb - Laotian Chicken Mince

Recipe by  

"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 a 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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C). Spread the rice onto a baking sheet.
  2. 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.
  3. 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.
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Reviews More Reviews

Sep 25, 2011

What a wonderful recipe!I didnt have shrimp paste but I had some fresh shrimp and cut that up.It came out great.You most try :)

Aug 15, 2011

Wow! This is a great recipe. We made this last night served on some lettuce wraps which makes for a great presentation. This tasted better than most you can find in many restaurants we've been. We didn't have shrimp paste so left this ingredient out and it still tastes great.

Aug 27, 2011

I have the honor of being an occasional taste tester for Baking Nana. This is truly an exceptional dish. Enjoy!

Aug 25, 2011

Super star recipe~Perfectly delicious! The ingredients are simple; the flavor is authentic, intense and spicy-hot! Really enjoyed making this salad at home and it's such a pretty presentation. I serve it with basil and mint leaves, squeeze of lime and wrap the chicken with the green cabbage. Thanks Baking Nana!

Feb 28, 2012

I love this recipe!! I have been searching for a similar dish laab and have to say I like this one so much better. It is wonderful on top of lettuce, or wrapped in lettuce. I have made it with the ginger/lime and it was wonderful but have to say ginger was missed when I did not have it. This recipe is so good, I will find the galangal and buy lots of it because I could eat this a few times a week. I did not use the shrimp paste, and can't say I missed it, delicious. Thank you for sharing!

Jan 22, 2013

This is exquisite no matter how many times I alter it. I have to say, although galangal sounds exotic enough to not be found easy through most groceries store, it is definitely worth getting. It is so aromatic and adds so much flavor to the larb! I would have to say the first time, allowing all of the juices to evaporate in the 3rd step made the chicken too dry. The second time, as soon as i finished seasoning the ground chicken with the shrimp paste, fish sauce, and sugar (and crab paste just because i was curious), I added the lime juice, mint, and basil right away. The 2nd time turned out alot juicier and my whole laotian house was happy. You can't mess this recipe up! Authentic and delicious! Thanks Nana!

Dec 26, 2012

My sister in law is from Thailand and makes this recipe. She makes it with ground pork, chicken or lamb. She did not use shrimp sauce or galangal. You can also buy already ground rice at most asian markets and then you just brown it up. If you can get thai peppers, that makes a difference. Once the chicken, pork, lamb is cooked, you add the rice, thai peppers, shallots, green onion, fish sauce, lime juice to taste and cilantro. We always serve with cabbage leaves or over rice. It is sooo good and really easy to make. Also good served cold.

May 01, 2015

I'll have to defer to our Laotian friends as to this dish's authenticity, but holy mackerel, it was good! I upped the chili peppers a bit since I'm an insatiable chili fiend, but it had that perfect blend of hot/sweet/sour/salty/aromatic that I've come to associate with Southeast Asian food. And even with all the flavors, the fresh herbal quality really shone. I ate it mixed with leaf lettuce over rice with cucumber spears on the side and I can honestly say that I could eat this every day and never tire of it. (Galangal isn't available in my area, so I substituted half the amount of ginger and a quarter the amount of fennel seed since to me, galangal has vague licorice notes.)


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 811 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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