Recipe by Baking Nana
"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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uncooked long grain white rice
skinless, boneless chicken thighs, cut into chunks
red chile peppers, seeded and finely chopped
green onions, finely chopped
chopped fresh mint
chopped fresh basil
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 :)
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.
I have the honor of being an occasional taste tester for Baking Nana. This is truly an exceptional dish. Enjoy!
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!
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!
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!
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.
I skipped the shrimp paste (too smelly for me!) and the rice (fewer carbs!), and served it lettuce-wrap style with crunchy Napa cabbage leaves. Delish! Even Mr. Nicholio liked it. Thanks, Baking Nana!
* Percent Daily Values are based on a 2,000 calorie diet.
Larb - Laotian Chicken Mince
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 131
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