Larb - Laotian Chicken Mince
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Larb - Laotian Chicken Mince

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Baking Nana 820

"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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1 h servings 294 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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. ...

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....

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...

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...

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 as...

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 per...

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...

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